Mexican Veggies and/or Beans (4 ways)

Tomorrow at work we're having a taco bar, so I offered to bring veggies & beans (so I'll have something to eat, and also so I won't be seduced by the cheese and sour cream).

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Mole Pinto Beans

From Dr. Weil's recipe archive. (I'm not altering it much, so I'll just link straight there.)

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Mexi-Spiced Veggies

1/2 zucchini, sliced into matchsticks
2 cloves garlic, minced
1 can diced mild green chilis, drained
a few good shakes taco seasoning
enough olive oil to form a paste with the seasoning

Combine the oil, garlic and taco seasoning in a frying pan over medium heat. After a few minutes, add the zucchini and chilis. Cook for a few more minutes, or until the zucchini is slightly wilted.

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Lentil Taco Filling

Based loosely on a recipe from VegWeb.

2/3 cup lentils
2 cups water
1/3 cup enchilada sauce
a few good shakes taco seasoning
a sprinkle of garlic powder

Optional:
nutritional yeast to taste
Chipotle-flavored Tobasco to taste

Combine all ingredients in a saucepan over medium heat and cook until the water has evaporated and the lentils are soft, about 30-40 minutes.

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Tex-Mex Black Beans

2 cans black beans, rinsed and drained
a few good shakes taco seasoning
2 Tbsp chipotle salsa

Combine in a saucepan and cook until heated through.