Curry Rice Tempeh, with veggies
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Beans and Rice in Corn Tortilla

Entree Ingredients (Two Servings)

     1 can Pinto Refried Beans (Amy’s)
     1 pkg. Trader Joes Spanish Rice (optional)
     3 TB chopped onions
     3 TB chopped celery
     ¼ cup grated cheese
     ½ tsp. Mexican Seasoning
     Vegie seasoning
     4 corn tortillas
     Chachies Salsa
     2 TB oil
     sour cream
     ¼-½ Juice of lime
     ear of corn
     avocado slices (optional)


Sauté chopped onions and celery in oil until lightly browned. Add veggie seasoning and Mexican seasoning to taste. Stir. Open can of organic pinto refried beans and add to the above mixture. Blend and heat.

Partially thaw a package of the Trader Joes rice. Remove any pieces of green bell pepper.

Lightly heat a corn tortilla in saucepan with a little butter.

Arrange a large spoonful of the beans mixture on the corn tortilla. Add sour cream and sprinkle with grated cheese. Fold over and place in casserole dish. (Two tortillas per casserole dish.) Sprinkle small amount of grated cheese on top for garnish. Add rice as a side serving.

Serve with corn on cob or steamed veggie.

Cover and refrigerate.

Serving: Heat plate in microwave for 3 min. Serve with Chachies salsa, sour cream and avocado.

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