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This vegetarian Mexican sandwich recipe has breaded, fried zucchini, queso fresco, refried black beans, salsa, and jalapeños.
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This recipe is by Bryan Miller and takes 2 hours. Tell us what you think of it at The New York Times - Dining - Food.
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This is a wonderful Southwestern-style salad with black beans, corn, and quinoa dressed with avocado oil that is quick to toss together.
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White cannellini beans, ditalini pasta with vegetables, tomato sauce and herbs in a chicken broth.
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Shrimp is sauteed with bell peppers and onion and served over refried beans on crunchy tostada shells in this fun, easy-to-make recipe.
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It's so good on a chilly spring night and even better with a grilled sandwich for lunch the next day. By the way, you can omit any veggies you chose, but don't use canned vegetables. I promise you it's just better this way
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This is a really good and easy recipe. Top with shredded cheese, and serve with chips.
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Three different beans and some TVP are slow-cooked with lots of herbs and spices.
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This salad couldn't be easier to make; everything - lettuce, tomatoes, cheese, and beans - goes into one bowl and is tossed with a ready-made Catalina salad dressing and tortilla chips.