I was sooooo uninspired last night.  It was a warm day.  The house was hot and I was lazy.  I didn’t feel like cooking, but knew I had to or we’d end up eating a bunch of junk.  This is what I came up with (pardon the terrible photos).

Veggie fajitas on a bed of refried black beans topped with Tofutti BTSC and salsa.  For the fajitas, I used onions, red and green bells, carrots, kale and a yukon gold potato.  They turned out so good that we only have a little left over.  I suppose you could wrap them up in a tortilla and eat them the way they are supposed to be eaten, but I like digging in with a fork.

On the side we had some Mexican Quinoa.  I made it the exact same way I make Mexican Rice, except I subbed quinoa for the rice.  You will also need to reduce the amount of liquid– I used 1 cup of stock and 1/2 cup tomato puree and it turned out perfect.  This may be my new favorite way to eat quinoa.