Meatless Meals Made Easy

Whether you're a vegetarian, vegan, considering making some lifestyle changes or just want to give an on-trend meal prep strategy a try, going meatless can help reduce your intake of red and processed meats, decrease greenhouse gas emissions that cause climate change and save money on substitute ingredients like grains, vegetables, fruits and legumes that are often cheaper than meat.

For example, starting with a versatile pantry staple like Success Brown Rice can make mealtimes quick and easy. Ready in just 10 minutes without measuring or the mess, the fluffy, nutty, non-GMO rice is free of MSG and preservatives, lending itself perfectly to satisfying and hearty meals like these Baked Vegetarian Taquitos. Or for a twist on a classic dish, Tri-Color Quinoa can be layered with traditional flavors in this Mushroom Spinach "Lasagna." Packed with protein and all nine essential amino acids, the quinoa is a good source of fiber.

To find more meatless meal inspiration, visit: www.SuccessRice.com

Baked Vegetarian Taquitos
Prep time: 15 minutes
Cook time: 20 minutes
Servings: 4

• 1 Bag of Success Brown Rice
• 1 Cup of shredded Collard Greens, packed
• 1/4 Cup of frozen Corn
• 1 Cup of canned Black Beans, drained and rinsed
• 2/3 Cup of canned Pumpkin pureé
• 1 1/2 Tablespoons of Taco Seasoning
• 8 Flour Tortillas (6 inches each)
• 1 Cup of Monterey Jack cheese, shredded
• 2 Tablespoons olive oil
• Sour Cream, for dipping
• Salsa, for dipping
• Guacamole, for dipping
• Fresh Cilantro, for garnish

Prepare rice according to package directions; add collard greens and corn to water during the last 5 minutes.

Preheat the oven to 450 F. Drain rice and vegetables; transfer to the saucepan. Stir in black beans, pumpkin pureé and taco seasoning.

Spoon 1/3 cup rice mixture into the center of one tortilla; sprinkle with 2 tablespoons Monterey Jack cheese. Roll up tightly. Place seam side down on parchment paper-lined baking sheet. Repeat with remaining tortillas, filling and cheese. Brush taquitos with olive oil; sprinkle with remaining cheese.

Bake 10-15 minutes, or until tortillas are crisp and cheese is melted.

Serve taquitos with sour cream, salsa and guacamole for dipping. Garnish with fresh cilantro.

Mushroom Spinach "Lasagna"
Prep time: 10 minutes
Cook time: 30 minutes
Servings: 6

• 2 Bags of Success Tri-Color Quinoa
• 1 Tablespoon of Olive Oil
• 2 Garlic cloves, chopped
• 1/2 Cup of Onion, chopped
• 1 Cup of Mushrooms, sliced
• 4 Cups of Baby Spinach leaves
• 3 Cups of Tomato sauce
• 2 Cups of Ricotta cheese
• 1 Egg, lightly beaten
• 1/2 Cup of grated Parmesan cheese, divided
• 1 Tablespoon of Italian Seasoning
• 1 1/2 Cups of shredded Mozzarella cheese, divided

Prepare Quinoa according to package directions.

Preheat the oven to 375 F.

In a large skillet, heat oil over medium heat. Add garlic and onions; saute 1 minute. Add mushrooms and cook for 5 minutes, stirring occasionally. Add spinach and stir until wilted, about 2 minutes. Stir in tomato sauce and keep warm.

In a medium bowl, combine ricotta, egg, 1/4 cup Parmesan cheese and Italian seasoning.

Place 1 cup sauce in the bottom of a 2-quart baking dish. Spread half of the Quinoa evenly over the sauce. Top with half of the Ricotta mixture. Top with 1 cup sauce. Sprinkle with 1 cup Mozzarella. Repeat layers, finishing with remaining Mozzarella and Parmesan cheese.

Bake uncovered for 30 minutes. Serve warm.