Spicy Bean Burrito

1 red onion, sliced
1 red or yellow bell pepper, seeded and sliced
1 teaspoon safflower/sunflower oil
2 large flat mushrooms, thinly sliced
1 garlic clove, crushed
2 tomatoes, chopped
14-oz can pinto beans, drained and rinsed
freshly squeezed lime juice of ½ lime
4 whole wheat tortillas
4 tablespoons vegan sour cream
1 cup shredded lettuce
salt and ground black pepper

Fry the onion and bell peppers in the oil for 3 minutes in a non-stick skillet/frying pan. Add the mushrooms, garlic, and 2 teaspoons of the Cajun spice mix and stir-fry for 1 minute, then mix in the tomatoes, cover the pan and cook for 2 minutes.
Meanwhile, roughly mash the beans together with the remaining Cajun spice mix and lime juice, and season to taste with salt and pepper.

Gently warm the tortillas to refresh them and make them more flexible, then spread each with 1 tablespoon of vegan sour cream. Spoon on a quarter of the mashed beans and a quarter of the vegetable mixture. Top with shredded lettuce and roll up to serve.
Source: I found this recipe in Easy Vegan.
I had to deviate from this recipe bit, for I am not ready to take the plunge into veganism. I used olive oil instead of sunflower and I opted not to use vegan sour cream.This was a delicious meal! Everyone loved it.

Hearty White Bean & Kale Soup

2 tablespoons olive oil
1 large carrot, sliced thin
1cup chopped onion
2 teaspoons minced garlic
1 bunch kale,well rinsed, cut ito thin strips
½ teaspoon salt
½ teaspoon ground black pepper
3 cups low-sodium, fat-free chicken broth
8-ounce stewed tomatoes
Two 14-16 ounce cans white beans(cannellini beans)
Parmesan cheese(optional)

In large sauce pot, heat oil. Add carrot and onion. Cover and cook
2 minutes. Add garlic, kale, salt and pepper. Cover and cook about
2 minutes. Add broth, tomatoes and beans; bring to a boil. Let simmer 5 minutes.
Adjust seasonings. Spoon into bowls, sprinkle with cheese. Delcious served with packaged corn muffins.