1/2 tsp. chili lime seasoning (try Tajin brand, which I found in the fruit aisle at Safeway!)
1/4 cup shredded vegan cheddar cheese (try Daiya brand)
Preheat the oven to 450 F.
Cut the potatoes into the shape of French fries, trying to keep them as uniform as possible so that they cook evenly. Place in a microwave-safe dish, cover with water, and cook for 8 minutes in the microwave.
Spray a baking sheet with cooking spray. Remove the potatoes from the microwave, drain, and pat dry with a paper towel. Spread eenly on the baking sheet, then spray the tops with more cooking spray. Sprinkle with the garlic powder and 1 teaspoonful of the salt. Bake until brown and crispy, approximately 35 to 45 minutes.
Spray a saute pan with cooking spray. Add the onions and sprinkle with the sugar and remaining salt. Cook on low heat until the onions are caramelized and tender, about 15 minutes. Set aside.
In a small bowl, mix the sour cream and chile lime seasoning until well combined.
While the fries are still hot out of the oven, sprinkle with the vegan cheese and top with the caramelized onions and sour cream mixture. Enjoy!
1/2 cup shredded vegan cheese (Try GO Veggie! Mexican Style Shreds or Daiya Cheddar and Mozzarella Style Shreds)
1 cup chopped black olives
1 stalk green onion, chopped
1 medium-sized tomato, chopped
Heat the refried beans in a small pot.
While the beans are cooking, heat the oil in a medium-sized frying pan and crisp both of the tortillas for about 30 to 40 seconds on each side, or until golden brown.
Remove the refried beans from the heat and spread onto one tortilla. Cover with the second tortilla.
Top with the enchilada sauce and shredded vegan cheese. Place in an oven or a microwave and heat until the cheese is melted (don’t overdo it!) then top with the black olives, green onions, and tomatoes.