Tortillas

Colorful, sizzling vegetables, a sprinkling of vegan cheese, and you've got yourself the perfect summer meal.

This fork-and-knife quesadilla is great topped with salsa and guacamole.

"The silky texture and rich flavor of Amy's Organic Refried Beans with Green Chiles make a great base for many dishes, including a burrito filling or bean dip," says Nava Atlas, author of Vegan Soups and Hearty Stews for All Seasons.

The originality and flavor profile of this recipe made this veg version of enchiladas a standout among others. Make it for guests (vegetarian and not) because everyone will enjoy it.

When you roast asparagus, bell pepper, and squash for this recipe, you’ll be making extra veggies and squash that can be added to salads, pasta, or rice dishes later in the week.

Juicy, earthy portobello mushrooms make these tacos a mouthwatering treat.

These balanced tacos offer mild heat and big flavor. Get all your serving ingredients on the table before putting together the tempeh filling—it cooks quickly.

Ripe plantains have a starchy consistency like potatoes, but with more fiber.

Canned chipotles in adobo sauce lend mellow, smoky heat to quesadillas.

When fresh fruit and cream cheese get rolled together in a tortilla, the result tastes a lot like cheesecake.