I have a lot of these, but one that might be suitable for Hexbear in particular is my Burritos:

This has no hard or fast rules and you can use whatever beans you like.

Fry a diced onion, some chillies (ancho is my fav)and garlic in a pan with olive oil. Add two cans of rinsed beans, I typically use kidney and black beans.

Fry the beans and season them with taco/fajita seasoning. Add some tomato paste, salsa, some wine if feeling fancy and a can of baked beans and some water.

Cook the bean mixture until its nice and thick and well flavoured.

Take large tortillas and fill them with the bean mixture. Here you can add cheese or vegan cheese, avocado, salsa, sour cream, lime juice and some crunched up tortilla chips before rolling the thing up, depending on what you have.

It’s great cheap everyday food. I typically make quesadillas from the leftovers.

Edit: this got too long. I’m sorry. But its good! And I think some hints that would have helped me!! :((((

One that is weirdly popular with anyone I cooced it for: pasta with creamy vegan chicken, pesto sauce. Here in Germany every supermarket by now has cheap, vegan chicken chunks.

Prep: chop onions, maybe garlic. Dice celery (root, or knot. Not the green stick things), maybe a bit of carrots very finely. If you want, you can dice a few cocktail tomatos for a bit of soureness. All while heating the pan, if you have, use stainless steal to get the most flavor (tip for better results: get it pretty hot, to where water droplets don’t stick but dance in the pan, but not too hot, so that the oil does not smoke. Put oil in only when the pan is hot (dancing water)) I don’t prefer Teflon as the don’t develop any flavour, they just get hot. You could also use a stainless steel pot I suppose, but they have a smaller bottom so things take longer and don’t end up as nicely

You can start to boil water now.

Put everything In the pan (maybe garlic a bit later to prevent it from burning) and add the chicken chunks. Fry everything until the carrots and celery is a bit soft and everything is nice and brown. Turn down the heat to low medium.

Put the pasta in the water now.

Add 2 tbs of basil pesto (I love the vegan one from Barilla), herbs (ital. Herbs, Rosemary, basil, caraway, whatever is in you spice rack). Maybe add a few tbs of soy sauce (always get the kikoman, nothing else please.) and if you want adda tea spoon of miso paste. Stir everything while scaling the bottom to get the flavours off and prevent burning. Than add about, 500ml of cream (soy or oat, whatever you want). Add veggie stock and mushroom powder (secret tip to get umami. Its addictive. Get it in most asia n supermarkets).

Then simmer and stir and scape the bottom, add the tomatoes in the last few minutes, until pasta is done.

Have fun with it!

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I once went to the store during covid and there were quite a few different veggies on sale, so I just grabbed all of them only to arrive at home to realize I didn’t have the slightest idea what to make with them. What this turned into is now a standard dish of mine and everyone who tried it liked it so far. The original “version” contained non-vegetarian options, but I’ve long since stopped using them, so now it is a full vegetarian dish that I think could be turned into a vegan one pretty easily.

One after the other, you add onions, green onions and champignons in a pan with some neutral oil at high heat. Once the mushrooms have shrunk and turn brown, you reduce the heat and add cream and heavy sour cream and mix it with the veggies. Add as many spices as you want here, but I do recommend turmeric, black pepper, salt, paprika (sweet and spicy) and a mix of green spices of your choosing. Cook some noodles and pour them in an oven pan, mix it with chopped broccoli pieces, then pour the sauce over and add a layer of grated cheese of your choosing. Put in the oven (it’s 185 Celsius for me) for around 45 minutes.

Put a recipe here, but I misunderstood the assignment