All good!

Ingredients / Directions
1 can or equiv fresh pinto beans
1 can (or equiv amount of fresh) black beans
1 can garbanzo beans (chickpeas)
2+ cloves of garlic
Saltfree seasoning/spice (We used a lemony ”Sunny Spain” mix we have)
Approx. a cup(s) of roasted veggies (we used red and green peppers
zucchini,
and yellow squash)
Cayenne pepper to taste 1. Combine all beans in sauce pan and cook for an hour(s) or until soft.
(Add about a cup(s) or more of water to cook beans).
2. Cut up roasted veggies
and add to beans. Use mixer and mix everything
together until it looks like refried beans. Add spices and simmer for 20
minutes or so. Serve with fixings in tortillas (we used whole wheat
home
made).

the best!

Ingredients / Directions
2 Mission? Corn Tortillas Oil for frying
1/3 cup(s) Refried Beans heated
2 Eggs
Mission? Salsa
sour cream and Guacamole for garnish 1. Fry tortillas until crisp and lightly brown. Place on serving plate. Divide refried beans and top evenly across each tortilla. 2. In same skillet
cook eggs
sunny side up. With large spatula
place one egg on top of the refried beans on each tortilla. Top with 1 tablespoon each
salsa
sour cream and guacamole. 3. Serve with warm corn tortillas on the side.

Good stuff!

Ingredients / Directions
8 Mission? Burrito size Flour Tortillas 1 peeled Avocado chopped 1/2 cup(s) + 2 Tbsp. Lime Juice 1 1/2 lb. large
fresh
unpeeled Shrimp 1 lb. fresh Bay Scallops 2 teaspoon. Garlic minced 2 teaspoon. Olive Oil 1/4 cup(s) Honey 1/2 cup(s) fresh Cilantro chopped 2- 15 oz. cans rinsed Black Beans drained 1 Purple Onion chopped 1 1/3 cup(s)s whole kernel Corn cooked 1. Toss avocado with 2 tablespoons lime juice; set aside. Peel shrimp
and devein
if desired. 2. Saute shrimp
scallops and garlic in hot oil in a large skillet 5 minutes or until shrimp turn pink; cool. 3. Stir together 1/2 cup(s) lime juice
honey
and cilantro in a large bowl. 4. Toss together honey mixture
avocado
seafood mixture
black beans
onion
and corn. Cover and chill 2 hour(s). Place evenly on tortillas; roll. Enjoy this delicious Mexican recipe!

It’s alright!

Ingredients / Directions
20 oz top sirloin steak
2 tb vegetable oil
1/2 ts dried leaf oregano
crushed
1/2 ts salt
1/4 ts coarsely ground pepper
1/4 c orange juice
1 tb lime juice
2 ts cider vinegar
2 orange slices
1/2″ thick Place steak in a shallow glass baking dish. Rub with oil on each side. Sprinkle with oregano
salt and pepper. Sprinkle orange juice
lime juice
and vinegar over the steak. Cover and refrigerate overnight for best flavor or several hour(s)
turning occasionally.

To cook
bring meat to room temperature. Prepare and preheat charcoal grill (or gas grill). Drain meat
reserving marinade. Place steak on grill. Top with orange slices. Occasionally spoon reserved marinade over steaks as they cook. Grill 3-4 minutes on each side
or until medium- rare. Cook longer if desired. Remove orange slices to turn steak. Replace orange slices on top of steak.

Unbelievable!

Ingredients / Directions
Amounts are per quesadilla
1/8 cup(s) Shredded non fat cheese (eg Healthy Choice Mozzarella)
1/4 cup(s) rinsed canned beans (eg Romano or pinto beans)
5 thin jalopeno pepper rings (fresh or pickled)
1 tbs chopped fresh cilantro (corriander)
1 tbs grainy french mustard
* Chile powder or ground cumin can be added for extra flavor.
2 corn tortillas (FF) Spread mustard on tortilla and top with beans
cheese
jalopeno and
corriander and top tortilla. ”Fry” in nonstick pan (maybe with a quick
squirt of *** spray) or bake on non stick pan at 400F turning once. Both
sides should look toasty and golden and the cheese should be melted. Serve
with chopped tomato
onion
cucumber
lettuce and salsa.

these are really filling! However
my dearest (a very fit cyclist) is able
to consume 7 or 8 of them at a sitting so I usually make them several at a
time in the oven.

I also use this mixture as a pizza topping
adding chopped peppers
grated
carrot
onions and tomatoes. Really yummy! (I”ve converted many friends
to grated carrot pizzas…)

kwlacto lacto

It’s ok!

Ingredients / Directions
1 Mission? Soft Taco Size Flour Tortilla
1 Ripe Sliced Nectarine (may use peaches or other fresh fruit)
1 teaspoon. Honey
1 Almonds slivered 1. Place tortilla on serving plate. Top with nectarine slices and a drizzle of honey
then sprinkle with slivered almonds.
2. Heat in microwave for 30-45 seconds
or until hot to the touch. Serve with sour cream or yogurt on the side.

You got to try this!

Ingredients / Directions
6 Mission? Soft Taco Size Flour Tortillas 1 pkg. (1 oz.) Lawry”s? Chicken Taco Spices and Seasonings divided 1/2 cup(s) Sour Cream 2-3 Tbsp. Milk 1 Tbsp. Lime Juice 16 oz. Cod or Orange Roughy Fish Filet sliced Cabbage Garnishes: Lime Wedges
Early California? sliced Olives
Salsa
chopped fresh Cilantro
shredded Cheese 1. Sauce: combine 2 teaspoons chicken taco spices with sour cream and enough milk to thin to pouring consistency; set aside. 2. Seasoning paste: combine remaining seasonings
oil
and lime juice. Brush seasoning paste over entire fish. 3. Grill or broil until fish begins to flake easily
about 10 to 12 minutes. Evenly divide fish among tortillas
top with cabbage and sauce
fold
and serve with lime wedges and garnishes.

All good!

Ingredients / Directions
2 cup(s)s all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 Tablespoon lard or vegetable shortening
1/2 cup(s) warm water Mix flour
baking powder and salt in a medium bowl. Cut in shortening until it is in pieces the size of small peas. Stir in water and mix well. On a floured surface
knead dough 5 minutes. Divide into 12 round balls. Cover and let rest 30 minutes. Pat dough balls into flat round discs and
on a floured surface
roll each into a very thin 8″ circle. Bake tortillas on a hot ungreased griddle or cast iron skillet until brown spots appear
about 1 minute on each side. While cooking
punch down any air bubbles with a well-protected hand. Wrap tortillas in a clean dish towel to keep warm or freeze-wrap in aluminum foil and reheat 15 minutes in 350 degree oven.

Amazing!

Ingredients / Directions
“/2 cup(s) frozen whole-kernel corn
thawed
2 tbs thinly sliced green onion (I used extra)
1/4 teaspoon ground cumin
1 16 oz. can fat-free refried beans
8 (8-inch) fat-free flour tortillas
3/4 cup(s) (3 ounces) shredded Monterey Jack cheese with jalapeno peppers (I
used Kraft Fat-Free cheddar)
Vegetable cooking spray
1/2 cup(s) nonfat sour cream
Cilantro sprigs (optional)
Jalapeno peppers (optional)” Combine first 4 ingredients in a medium bowl
and stir well. Spread about
1/2 cup(s) bean mixture over each of 4 tortillas
and top each with 3
tablespoons cheese and remaining tortillas.

Coat a large nonstick skillet with cooking spray
and place over
medium-high heat until hot. Add 1 quesadilla
and cook 3 minutes on each
side or until golden. Remove quesadilla from skillet; set aside
and keep
warm. Repeat procedure with remaining quesadillas.

Cut each quesadilla into 4 wedges. Serve warm with sour cream. Garnish
with cilantro springs and jalapeno peppers
if desired. Yield: 4 servings
(serving size: 4 wedges and 2 tbs. sour cream).

It’s alright!

Ingredients / Directions
4 Mission? Soft Wheat Flour Tortillas warmed
1 Mango cut in cubes
1/2 Pineapple cut in cubes
2 Bananas sliced
1 cup(s) Papaya cut in cubes
8 Strawberries sliced
2 Tbsp. raw Sugar
1/4 cup(s) fresh Orange Juice
1 Tbsp. chopped fresh Mint
1 cup(s) plain Granola
2 Tbsp. Coconut
2 Tbsp. toasted sliced Almonds
8 oz. plain Yogurt 1. Sprinkle the fruits with the raw sugar and orange juice.
2. Mix the granola with the coconut
almonds and yogurt. Divide the mixture among 4 warm tortillas and top with the fruit. Fold over the end and roll up.