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Ruth's Bean Enchilada Soup

Bean Enchilada Soup

1 can black beans, rinsed

1 can northern beans, rinsed

1 can red kidney beans, rinsed

1 can Basil and Garlic pasta sauce

1 can Enchilada sauce

Mix all ingredients in large stock pot. Simmer on medium heat for 20 minutes. Top with sour cream, shredded cheddar cheese and crushed tortilla chips.

Ruth has a ton of wonderful meatless Lenten recipes.  

Spicy Corn Quesadillas from the Moosewood Cookbook

spicy corn quesadillas

2 Tbsp. vegetable oil
1 medium onion, chopped
2 garlic cloves, minced or pressed
1 medium carrot, grated ~ 1 c.
1 fresh chile, minced
3 c. fresh or canned corn
2 tsp. ground cumin
1 tsp. ground coriander
1-2 tsp. fresh cilantro
salt and black pepper to taste
1.5 c. grated monterrey jack or cheddar cheese
8 tortillas

Heat the oil in a skllet, and add the onion and garlic. Saute on medium heat for about 5 minutes, until the onions begin to soften. Stir in the grated carrot and saute for 2 more minutes. Add the chile or cayene, corn, cumin, coriander, and optional cilatro and cook, covered, for 3-4 minutes, stirring often. Add salt and peper to taste and remove from heat. Stir the cheese into the hot vegetables. Cover and let stand for a few minutes, until the cheese partially melts.

Spread filling (about a half inch deep is good) onto half of the tortilla (do not overfill). Fold the plain half of the tortilla over the filling. Lightly oil a heavy skillet and cook quesadilla on each side for 2-3 minutes until the cheese is melted and the filling is hot. Serve immediately! Wonderful with fresh sour cream and guacamole. :)

Make all of the quesadillas immediately and reheat leftovers in the toaster oven (or microwave in a pinch).

from The Moosewood Restaurant Cooks at Home