Baked instead of fried and stuffed with beans, rice and vegetables, these meatless chimichangas are easy to fill and fold -- and even easier to devour!
This vegetarian dish is hearty enough for carnivores, too. Green beans, asparagus, zucchini and pine nuts come together with penne in dish for all seasons.
Collard greens stand in for tortillas in these gluten-free, protein-packed burritos filled with jerk chicken, coconut black beans and a creamy lime slaw.
Tabitha Brown satisfies cravings for a smoky burger -- but vegan -- with a veggie burger loaded up with sun-dried tomatoes, black beans, mushrooms and more.
Homemade pizza dough is topped with two kinds of cheese, refried beans, an egg, fresh tomato sauce and creamy avocado in this loose play on the traditional Mexican breakfast of huevo rancheros.