Refried Bean Tostadas


Servings: 4  –  Total time: 30 minutes


  • 1 can refried beans
  • 1 cup shredded Mexican cheese
  • 4 flour tortillas
  • cooking spray
  • shredded lettuce
  • sliced tomato
  • avocado
  • sour cream


  1. Preheat oven to 450°F. 
  2. Coat both sides of the tortillas with cooking spray. Arrange tortillas in a single layer on a large baking sheet. Heat for 1 minute on each side or until slightly crisp.
  3. Remove tortillas from oven. Spread evenly with refried beans and cheese. Bake for another 5 to 7 minutes, until the cheese is melted.
  4. Garnish with sour cream, lettuce, tomato, and avocado.

Adapted from The Sweet Life’s Roasted Vegetable and Refried Bean Tostadas recipe.

Nacho Pizza



  • 1 pizza crust
  • 1 can refried beans
  • 1 avocado, diced
  • 1-2 roma tomatoes, diced
  • shredded cheddar cheese
  • green onions, chopped


  1. Preheat oven to 450°F.
  2. While oven is preheating, spread refried beans on top of pre-cooked pizza crust. Sprinkle cheese on top, then add avocado, tomato, and green onions. Top with some more cheese.
  3. Bake for 15 minutes.

Mushroom Risotto


Servings: 4  –  Total time: 40 minutes


  • 2 cups baby portobello mushrooms, sliced
  • 1 onion, chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon salt
  • 6 cups vegetable broth
  • 2 tablespoons butter or margarine
  • 1 shallot, minced
  • 1 + 1/2 cups Arborio rice
  • 3/4 cups dry white wine
  • Parmesan cheese


  1. Heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms and onion and sauté until tender.
  2. Heat broth in a medium sauce pan to a simmer. Reduce heat and keep warm.
  3. Melt butter in a large nonstick skillet over medium-high heat. Add shallot and 1/2 teaspoon salt and reduce heat to medium. Cook for 3 minutes. Add rice and stir to combine. Increase heat to medium-high and add wine. Cook until liquid is almost evaporated.
  4. Add 1/2 cup of warmed broth to the skillet. Cook, stirring frequently, until broth is almost absorbed. Repeat until rice is tender and sauce is creamy. This should take between 20 and 25 minutes.
  5. Stir in the cooked mushrooms and onion. Remove from heat, season to taste with salt and black pepper, and serve with Parmesan cheese.

Adapted from’s Gourmet Mushroom Risotto recipe.

Zucchini Bread


  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 tablespoon cinnamon
  • 3 eggs
  • 1 cup vegetable oil
  • 2 cups sugar
  • 1 tablespoon vanilla
  • 2 cups grated zucchini


  1. Preheat oven to 325° F.
  2. Butter and flour two 9 x 5 inch pans.
  3. In a medium bowl, mix flour, salt, baking powder, soda, and cinnamon/
  4. In another bowl, mix eggs, oil, vanilla, and sugar.
  5. Add dry ingredients to wet ingredients and mix well. Stir in zucchini and mix until well combined.
  6. Pour batter into prepared pans.
  7. Bake for 70 minutes, or until tester inserted in the center comes out clean.

Adapted from

Pinto Bean Burritos


Servings: 4


  • 1 package precooked brown rice
  • 1 onion, chopped
  • 1 can pinto beans
  • 1 cup frozen corn
  • 2 garlic cloves, chopped
  • 1 tablespoon olive oil
  • 1/4 teaspoon cumin
  • green onions, chopped
  • 4 large tortillas
  • Mexican cheese, shredded


  1. Prepare rice according to package directions.
  2. Heat olive oil in a large nonstick skillet over medium. Add onions, garlic, and cumin. Cook, stirring occasionally, for 10 minutes.
  3. Add beans and corn. Cook for 2 to 3 minutes.
  4. Remove from heat and stir in green onions.
  5. Fill tortillas with rice, bean mixture, and cheese.

Adapted from

Cheeseburger Pizza



  • 1 pizza crust
  • 1 tablespoon olive oil
  • 2 cups meatless crumbles
  • 2 cups cheddar or jack cheese
  • green onions, chopped


  1. Preheat oven to 450°F.
  2. Heat a large nonstick skillet over medium-high and add meatless crumbles. Cook until heated through, about 10 minutes.
  3. Brush pre-cooked pizza crust with olive oil. Spread 1 cup cheese over entire crust. Top with meatless crumbles, green onions, and the rest of the cheese.
  4. Bake for 10 minutes.

Adapted from Boboli.

Banana Bread



  • 1 + 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • pinch of salt
  • 2 large eggs
  • 1/2 cup canola oil
  • 1 cup sugar
  • 2 large ripe bananas, mashed


  1. Preheat the oven to 350° F.
  2. Butter and flour a 9 x 5 loaf pan.
  3. In a medium bowl, whisk the flour, baking soda, and salt together.
  4. In another bowl, whisk the eggs, oil, sugar, and mashed bananas together.
  5. Stir the banana mixture into the dry ingredients.
  6. Scrape the batter into the prepared pan and bake in the center of the oven until the bread is golden and a toothpick inserted into the center of the loaf comes out clean, about 60 minutes.

Adapted from The Sunlight Kitchen.