BLACK BEAN CHIPOTLE BURRITOS
Makes 6 Servings

4 tablespoons olive oil
1 cup chopped red onion
1-1/2 tablespoons chili powder
2 (16-oz.) cans black beans, drained (you need 22 ounces)
3/4 cup frozen whole kernel corn, thawed
1-1/2 cups chipotle salsa, divided (or your favorite jarred salsa)
1 to 2 large avocados, peeled, pitted and cubed
1/2 cup fresh cilantro, chopped, divided
6 whole wheat flour tortillas
1-1/2 cups Veggier Shreds, Cheddar, Pepper Jack flavor blend

In a large skillet over medium heat, saute onion in olive oil; add chili powder and continue to saute until onion is translucent. Stir in beans, corn and 1/2 cup of the salsa. Reduce heat, cover and simmer for about 10 minutes, stirring occasionally.

While beans are simmering, combine remaining salsa, avocado and 3 tablespoons of the cilantro in a mixing bowl. Heat tortillas in a dry skillet for a few seconds on each side. Spoon bean filling evenly onto tortillas; top each with 1 tablespoon of the Veggie Shreds and 1/2 tablespoon of the cilantro.

Fold or roll up, burrito-style. Top with avocado/salsa mixture and remaining Veggie Shreds.

GRILLED VEGGIE MOZZARELLA, TOMATO & BASIL PANINI
Makes 4 Servings

1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon plus 1 teaspoon balsamic vinegar
1 teaspoon minced garlic
Salt
Freshly ground black pepper
8 Veggie Slicesr, Mozzarella flavor
12 tomato slices
12 large fresh basil leaves
8 slices ciabatta bread, or other rustic Italian white bread, thinly sliced

Whisk 1/4 cup olive oil, vinegar, garlic, salt, and pepper in a small bowl to blend; seasoning dressing to taste with salt and pepper.

Arrange the slices of bread on a flat work surface and, using a brush, spread an equal amount of vinaigrette on one side of each slice. Top four of the slices of bread with one slice of Veggie Mozzarella, three slices of tomato. Layer the four slices with the remaining Veggie Mozzarella slices and then top with three basil leaves.

Place the remaining four slices of bread on top. Brush the outside of each sandwich with the remaining tablespoon of olive oil. Heat a large skillet or grill pan over medium heat. Grill sandwiches until bread is golden brown and Veggie Slices are melted, pressing occasionally to compact with large spatula, about 5 minutes per side.

PORTOBELLA & ROASTED PEPPER SANDWICH
Makes 4 Servings

vegetable cooking spray
6 cups portabella mushrooms - sliced 1/4" thick
1-1/2 teaspoons Worcestershire sauce
1 loaf Italian bread - split lengthwise, cut in 4 pieces (1" thick), lightly toasted
1/2 cup water-packed roasted red bell peppers, cut into thin peppers strips
4 Rice Mozzarella Flavor Slices
thyme sprigs (optional)

Coat a large non-stick skillet with cooking spray, and place over medium-high heat until hot. Add mushrooms; saut‚ 4 minutes or until lightly browned. Remove from heat; stir in Worcestershire sauce. Spoon about 1/3 cup mushroom mixture onto each bread slice; top each with one-fourth of the bell pepper strips and 1 Rice Mozzarella Slice. Place sandwiches on a baking sheet, and broil for 2 minutes or until melted.