So, you’ve got a bunch of vegan refried bean leftovers and are wondering what in the world to do with them. You’ve come to the right place. I love refried beans and use them in a lot of my dishes. Especially when I’m on doing Mexican-themed meal prep for the week. These beans carry over into breakfast dishes, wraps, bowls, and more!

This healthy vegan torta recipe is so tasty you won’t even realize just how many veggies you’re eating with each bite. In this recipe, I used oyster mushroom, green and yellow bell peppers, shredded red cabbage, iceberg lettuce, tomato slices, pickled red onion, cilantro, vegan cheese, refried beans, vegan mayonnaise, and hot sauce!

This recipe for vegan chorizo tostadas with refried beans is insanely tasty and easy to make. I highly recommend this recipe when you want to change up your Taco Tuesday routine or impress any vegan or non-vegan friend.

This recipe was inspired by Mexican green chile sauce. As my grocery local grocery store doesn’t have a wide variety of vegetables, I modified the recipe to be a bit different. Hence the creation of this roasted green pepper sauce with roasted jalapenos and baked tofu. This vegan dish can feed a large gathering or provide 4-6 meals for the week in combination with rice and beans.