Mexican

Potatoes, black beans, and corn add substance to this vegan/vegetarian tortilla soup to make it healthy, filling and absolutely delicious. I promise that no one will miss the chicken that is customarily put into tortilla soup. And, if you have any leftovers, the soup is just as good then next day, as long as you make sure to bake up some fresh tortilla strips.

Prep time: 25 minutes Cook time: 40 minutes

Ripe tomatoes, onion, and garlic are roasted in an unoiled pan until slightly burnt, creating a rich, smoky base for this versatile salsa. Blended in stages to achieve a chunky texture and customizable spiciness, it's an ideal accompaniment for tortilla chips or Mexican dishes.

Prep time: 15 minutes Cook time: 15 minutes

Perfect for any Mexican meal! Use this as a filling for burritos and tacos or as a topping for nachos.

Prep time: 5 minutes