Easy & very tasty.

1 15 oz can black beans, rinsed and drained
1 14 oz can diced tomatoes or whole tomatoes (chopped) or stewed tomatoes
1 10 oz pkg frozen corn or canned corn (drained)
1 onion finely chopped - if you have time saute onion for a few minutes in a tiny amount of oil
2 cups non dairy milk of your choice
1/4 tsp garlic powder
salt & pepper to taste

Heat all ingredients in large part over medium heat for 25 minutes.

Spicy Green Beans

2 lbs fresh green beans, ends snapped off or 2 lbs frozen green beans , rinsed well
2 cups salsa of your choice

Cook fresh green beans 15 minutes in boiling water, drain.  (cook frozen per directions if using)

Meanwhile, put salsa in small pot, heat to simmering for 3 minutes

Pour over drained green beans, serve.

Mexican Noodle Casserole

1 pound lasagna noodles
5 quarts water
Two 16 oz cans vegan refried beans
Two 16 oz jars salsa
2 small ripe avocados
1 Tbsp. lemon juice

Cook noodles in boiling water for 10 minutes.  Drain.

Meanwhile, preheat oven to 375 degrees.  In a 13" x 9 " x 2" greased baking dish;  place ingredients in following order:  1/4 cooked noodles, 1 can beans, 1/4 cooked noodles, 1 jar salsa, 1/4 cooked noodles, 1 can beans, 1/4 noodles, 1 jar salsa.

Bake for 25 minutes.  Mash the ripe avocdo with lemon juice until smooth.  When casserole is done, remove from oven, spread wtih avocado mixture.

Lentils, Pasta & Spinach
For sauce:

10 oz box frozen spinach, cooked & drained
2/3 cup raisins
15 oz can tomato sauce
1/2 tsp cinnamon (although I prefer garlic powder)
2 cups cooked lentils

Simmer for 10 minutes over low heat.  Pour over 1 lb. cooked pasta of your choice.