Jim, I get bean and cheese burritos from vending machines from time to time myself....much better than the other junk they have in there. I add a few drops of habanero sauce that I keep in my desk usually. We are having some of our garden's Kentucky wonder green beans as part of tonight's fideua dinner. I will be having some baby limas with rice for my mid afternoon snack, and just had tofu with my noodle soup at lunch. (I have to eat a lot when I ride my bike to work, it is strenuous) Did not grow the limas or the soy beans for the tofu. I am trying to grow limas and realized no way I am eating the pods (too tough and fibrous!) so I will harvest as either shellies or dried beans, but they are not done yet. I have to eat beans in some form or another every day, otherwise I do not feel like I have eaten....so the more of them I grow the better life gets.

One of my favorite, super healthy meals is "greens and beans." I saute a bit of onion and some greens in olive oil, (fresh or frozen greens), then add a can of canellini, red kidney or garbanzo beans and one or two cans of stewed tomaotes, and about a tsp. of italian seasoning and a small amount of garlic, s&p. Serve over rice or pasta or for a special treat, polenta. This takes maybe 10 min. to make, and is the basis of a great vegan meal. You can add other vegetables, I like it with zuchinni added. For a dinner party, add roasted eggplant and red pepper spread on bruschetta, or tofu pate, a good green salad, and any other vegetable dish you like. I am very partial to roasted vegetables like parsnips, butternut squash, carrots, red onion (or white), celery, cauliflower, asparagus. I have tried most things roasted and the only thing I don't like is zuchinni. I also love those tofu pudding mixes Mori Nu puts out, you can get them in the health food section of a lot of groceries, or a specialty store. Another great vegan meal--falafel or hummus in pita bread, cucumber or chopped salad, (you could make the vinegar and oil kind or experiment with soy yogurt), tabouleh and canteloupe for dessert. Fill canteloupe with tofutti, if that is vegan. (See, there's an example of something I'm not sure about). Feta cheese and lamb kabobs and bakalva on the side for the non-vegans. If you buy the falafel mix, falafel are a snap to make. So is hummus, especially if you have a food processor! Things to have on hand--nutritional yeast, which can be used as a cheese sprinkle substitute on pasta and popcorn. Tofu, the premarinated kind, which you can get in specialty groceries and some regular ones if they are serving a progressive crowd. Soy milk, in the small containers so it doesn't spoil on you! Seasoned roasted nuts for snacking, try some fun varieties like soy nuts and pumpkin seeds and those sesame sticks! Tofutti and fruit pops in the freezer. Fake sausage links and burgers and hot dogs. My version of tofu pate Extra firm tofu Pesto sans cheese--the basil or parsley kind Kalamatta olives Capers Fake parmesean cheese (optional) Mix proportions to taste in a food processor to make into a spread. If using a whole block of tofu, about 1/4 cup of olives, 2 TBLSP capers, 2-4 TBLSP pesto and 2 TBLSP of the fake cheese. If you don't have pesto, use a handful of fresh basil, pine nuts or walnuts, a half a clove of roasted garlic, and about 1/4 cup of olive oil. This is great on brushetta, crackers or even with pasta. One of my favorite potato salads is with red new potatoes, celery, red onion or scallions, steamed or roasted green or yellow wax beans. Dress with red wine vinegar and olive oil and oregano or marjoram or dill, s&p to taste. Can add olives or capers for extra zing, depending on what else you're serving. Also great made with beets. Top with toasted nuts before serving. Waldorf salad made with "Nayonaise" which is a tofu based mayo you can get in the health food section.

I like this one (makes about 8-12 depending on the size of tortilla you use and how full you stuff 'em!) 1 lb ground beef, ground turkey, or cubed chicken 1 package taco seasoning mix or burrito seasoning mix 1 can refried beans 8 oz. shredded cheddar cheese Flour tortillas optional sliced green onions sour cream salsa/taco sauce Brown beef and use taco seasoning as directed on package. Mix refried beans in a small bowl with about 1 Tbsp of salsa (helps to make the beans a little easier to spread) and heat in microwave approx. 1 min 30 sec - just enough to make them easy to stir and spread. Heat tortillas one at a time on hot griddle (or use oven or microwave directions on tortilla package if you prefer). Spread each tortilla with beans, top with seasoned meat, cheese, sour cream, onions and salsa. Fold in 2 sides about 1" and roll up. Freeze on baking sheet until firm, then store in ziploc freezer bags.

Those sound great. Thanks for posting it. Wonder why everything tastes so good wrapped in a flour tortilla?