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These vegetarian nachos covered in refried beans, jalapeno salsa, pepper Jack cheese, and olives are a satisfying dinner on a busy night.
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This vegetarian breakfast burrito recipe combines eggs and Cotija cheese with a black bean–vegetable salsa, all wrapped up in a flour tortilla.
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This is a hearty combination of lentils and barley baked with carrots and onions, topped with mashed potatoes.
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Penne pasta has great company in this robust salad that is hearty enough to serve as an entree. Tomatoes, cucumbers, green peppers, sweet onion and black olives are tossed with the pasta and an herbed oil and lemon juice dressing.
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Onion, vegetarian beef crumbles, mushrooms, and peas form the filling of this shepherd's pie topped with creamed corn and mashed potatoes.
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Cheddar cheese, eggs, black beans, and vegetables are baked together in this cheesy vegetarian egg bake perfect for breakfast or brunch.
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Serve this tasty sandwich spread on crusty whole grain rolls or pita bread, with lettuce and tomato.
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Collard greens get a smoky flavor from smoked paprika and liquid smoke in this greens side dish great for both vegetarians and meat eaters.
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Skip Chipotle (for once) and satisfy your burrito bowl craving with this instead.
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Quick and easy refried beans can be made in 20 minutes. Simply combine pan-fried onion and garlic with mashed pinto beans and cumin for a flavorful side dish.
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It’s actually very easy to make, don’t get put off by the length of the instructions or ingredients. It’s super easy, I just wanted to be very explicit for everyone...
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Using refrigerated crescent roll for the dough, this breakfast pizza is topped with a layer of prepared salsa before being covered with scrambled eggs, bacon, slices of sausage, and Cheddar cheese.