2 cup chopped onion
1 1/3 cup chopped green pepper
14 oz can stewed tomatoes
3/4 cup salsa
1/2 tablespoon garlic
2 tablespoon cumin
2 15-oz cans black beans, drained
8 corn tortillas
1 1/2 cup shredded vegan cheese (opt but suggested)

Plus some shredded lettuce, chopped tomatoes, avocadoes, guacamole, etc. for garnish.

1. In a large skillet over medium heat, combine first 6 ingredients, bringing the mixture to a boil.

2. Reduce heat and simmer uncovered for 5 minutes. Stir in beans.

3. Spread 1/3 of the bean mixture over the bottom of a 13x9 pan. Top with half of the tortillas, overlapping as necessary and half of the cheese. Add another 1/3 of the bean mixture, then remaining tortillas and bean mixture.

4. Cover and bake at 350 for 30 minutes or until heated through. Sprinkle with remaining cheese and let stand for 10 minutes.

5. Garnish with shredded lettuce, chopped tomatoes, avocadoes, guacamole- whatever will make you shout ‘ole’!.

*Add a little Spanish rice to complete your ‘South of the Border’ meal!

I say to hell with militant vegans. I’m just a woman who got sick and tired of being sick and tired. I changed the way I ate and threw meat, dairy and eggs out of my diet and went from not being able to peel myself off the couch to running seven miles a day. I don’t recommend veganism for everyone and I don’t recommend trying to become one overnight. It’s a commitment to a way of life- and if you’re the kind that can hack it, you’ll never bat an eye about going back.

My goal is to lead people to veganism by being a good example- not shoving it down their throats!