Dough:
2½ cups instant corn masa
1½ tsp. baking powder
½ tsp. Salt
1 Large Russet Potato
2 cups cold water
Mix to for dough, set aside.

Filling:
1 sm. onion, chopped
2 cans green chilies
1 tbsp. garlic, minced
4 sm. tomatillos, chopped fine
1 can chopped olives
2 can black beans, drained
2 cups frozen white corn
Dried cumin
Dried thyme
Salt

On medium-high heat, sauté onion until softened.  Turn heat down to medium and add tomatillos, garlic, green chilies and olives. After a couple of minutes, add the black beans and frozen corn.  Cook, stirring frequently until corn is heated through, about 4-5 minutes. Then add spices to taste.  I used approximately 1/4 tsp. of cumin, 1/2 tsp. of thyme and 1/2 tsp. salt.  Cook mixture for an additional 4-5 minutes. Set aside to cool.

Put filling in individual sized casseroles, I used 8 small ones, ¾ cup filling covered by 4 ½ oz dough. Cover casseroles with foil put place in oven and bake at 350° for 40 minutes until done.

Water saute thoroughly (until mostly dry)
1 finally chopped onion
1 finely chopped green bell pepper
2 cups finely chopped carrot
16 finely chopped mushrooms
4 tbsp minced garlic

Mix in bowl
4 cans Kidney beans drained rinsed and mashed
1 1/3 cup finally chopped walnuts
8 Tbsp. Dry Parsley
2 2/3 cups Quick oats
3/4 cup Worcestershire sauce
12 oz. Tomato paste
1/2 tsp. Dry mustard
1/4 tsp. Poultry seasoning
2 tsp. Chili powder
2 Tbsp. molasses
Sauteed Vegetables
add salt and pepper to taste

Can be baked as a loaf, grilled as patties, or frozen for cooking later.
To freeze patties, grill and then freeze on parchment paper, after frozen place in ziploc freezer bag.
These make a great sandwich!

Cook Till Soft
¾-1 onion
1 Green Bell Pepper
4 Small Tomatillo
3 tsp. Garlic
1 small zucchini
¼ tsp ground cumin
¼ tsp chili powder

Mix in bowl with:
1 cup quinoa (cooked in two cups water)
2 cans black beans
2 lg. cans diced green chili
2 lg. cans sliced olives
1 cup salsa verde

Llenodilla:
Place 1/8 cup of filling on each corn tortilla grill folded over, cook on grill till crisp and brown. Dip in creamy salsa sauce.

Enchilada:
For enchiladas put ¼ cup filling in each tortilla roll on cookie sheet, top with green chili enchilada sauce

Bake until browned, garnish with sliced olives, spinach, cilantro, avocado etc.

Ingredients:
3 sm. can Non-fat refried Beans
1 lg. can green chilies
1 can chopped olives
½ cup salsa
1 medium onion
1 tsp. minced garlic

Water Sautée onion and garlic.

Add remaining ingredients in 5 qt skillet stir together and heat, left overs can be frozen.

Serve in warmed tortillas with

Taco Rice (rice cooked with Taco Seasoning in the rice cooker)

Top with Lettuce, Tomato, Corn, Avocado, Salsa etc.

Or on baked tortillas Corn, Wheat, Multigrain etc in oven flat, or bowl shaped.

Ingredients:

½  sweet Onion chopped
3 cans low-salt beans rinsed (I use black/kidney/white varies)
1 can green chilies
1 can chopped olives
3 cups frozen corn
½  cup red salsa
½  cup salsa verde
2 small Tomatillo diced
1 small Zucchini
1 Tbsp. chili powder
¼ cup of Lime Juice

Place all ingredients in 5 qt. skillet cook on medium high until hot.
Serve on Thin Corn Tortillas, I Baked these at 375° for approx. 15 min. into either small bowls, or taco shells.
Top with shredded spinach, salsa, salsa verde, avocado, chopped tomatoes etc.