Queso Dip

INGREDIENTS:
1/4 cup nutritional yeast
1/4 cup whole wheat flour
1 teaspoon paprika
1 teaspoon salt (optional)
dash garlic powder
dash cayenne pepper (optional)
corn starch (as needed)
1 cup water
1 1/4 cups salsa or 10 oz. can of Rotel

DIRECTIONS:
In a saucepan combine dry ingredients (nutritional yeast, flour, paprika, salt, and garlic powder). Whisk in water. Continue to whisk constantly over medium heat until mixture is thick and bubbly. Remove from heat. Stir in Rotel. Return to low heat and cook just long enough for Rotel to heat.

SOURCE: Dr. McDougall Discussion Boards from redhairraising

Three Bean Salad

INGREDIENTS:
1 15 ounce can black beans, drained and rinsed
1 15 ounce can kidney beans, drained and rinsed
1 15 ounce can garbanzo beans, drained and rinsed
1 small, mild, sweet onion, thinly sliced
2 stalks celery, sliced
1 tomato, chopped
1 cup salsa, mild, medium or hot
2 tablespoons lime juice
1 teaspoon chili powder (optional)

DIRECTIONS:
Combine beans and vegetables in a large bowl. Place the salsa in a small container, then add the lime juice and chili powder. Stir or shake to combine. Pour over bean mixture and toss to mix. Refrigerate at least 1 hour to allow flavors to blend.

NOTES: This is a very simple salad to work with. I have also added other ingredients to change the flavor. I have added brown rice, as well as corn. If you like to spice your dishes up, chop up a jalapeno pepper. The combinations are endless. Find yours and enjoy.

Chipotle Bean Burritos

Ingredients
1 Tablespoon canola oil
1 garlic clove, minced
1/2 teaspoon chipotle chili powder
1/4 teaspoon salt
1/3 cup water
1 (15-ounce) can organic black beans, drained
1 (15-ounce) can organic kidney beans, drained
3 tablespoons refrigerated fresh salsa
6 (10-inch) reduced-fat flour tortillas (such as Mission)
1 cup (4 ounces) shredded reduced-fat 4-cheese Mexican blend cheese
1 1/2 cups chopped plum tomato (about 3)
1 1/2 cups shredded romaine lettuce
6 tablespoons thinly sliced green onions
6 Tablespoons light sour cream

Directions
Heat the oil over medium heat in a large skillet. Add garlic and cook for about 1 minute. Stir in chili powder (and salt if desired), cook for 30 seconds and add the water.  Reduce the heat and simmer for 5 minutes. Remove from heat add the salsa. With a fork mash the bean mixture and add to the skillet.

Warm tortillas for about 30 seconds. Spoon in beans and top with Romaine, sour cream, cheese, tomato and green onions. Roll up and enjoy.

Notes
One of the first meals my son actually enjoyed. He did ask if they were going to be better than the bean burrito he gets at Taco Bell. The chipotle chili powder added just a bit of kick, but not too much that it overpowers those with a sensitive palate. I also  added a bit of salsa to my burrito that gave it that “Bam!” as another chef would say. I bought a BBQ chicken and chopped up the meat for my wife who added it to her burrito. As with all these recipes, experiment