Serves 8

Ingredients:

Filling:

2 cups long-grain white rice
1 1/2 cups cooked or 2 cans of black beans
3-6 garlic cloves
4 tbs. basil
3 tbs olive oil
Salt, to taste

Toppings:

8 12-ich tortillas
Shredded cheese
Shredded lettuce
Homemade Pico de Gallo
Sour cream

Pico de Gallo:

6 large tomatoes, diced
2 yellow onions, diced
2 jalapeño peppers, diced
1/2 cup cilantro, minced
3 tsp. lemon juice
2 tbs. vinegar

1. Boil the rice. Add beans, garlic, basil, salt, olive oil and stir.
2. Allow some time for spices to blend.
3. Scoop mixture onto the center of a 12-inch tortilla
4. Top with cheese, lettuce and pico de gallo.
5. Roll the tortilla up.
6. Repeat steps 1-5 with remaining tortillas.
7. Yummy!

Serves 10

Ingredients:

10 large buns, sliced
3 - 16 ounce packs of extra-firm tofu, sliced thinly
6-8 ripe but firm avocado, thinly sliced
4 cups shredded lettuce
1 cup red onion, sliced
10 small limones (small green lemons)
Salsa

1. Place sliced tofu and avocado on one bread slice.
2. Top with some of the shredded lettuce and onions
3. Pour some of the salsa onto the combination
4. Place other slice on top of tofu, avocado, lettuce and onions.
5. Serve with limones on the side.

Serves 8

Ingredients:

8 ears white or sweet corn
3 quarts boiling water, salted
1/2 cup butter
1/2 cup Jack or goat cheese, grated
1 tsp ground pequin chile
1 tsp fine salt
8-9 limes/lemons, halved

1. Boil corn until tender.
2. Pierce each ear at base with a pointed stick/corn fork.
3. Smear with butter, roll in grated cheese and sprinkle with mixture of ground chile and salt.
4. Twist halfed lemon onto ear of corn, sprinkle juice liberally
5 . Serve immediately.