ATLANTA—Georgia Bulletin readers from across the Archdiocese of Atlanta have opened up their recipe boxes to share their favorite meatless meals or sides for Lent.

Mexican Quinoa

By Helen Jackson, St. Michael the Archangel Church, Woodstock

2 Tablespoons olive oil

3 Tablespoons minced garlic

3 Tablespoons minced jalapeño

1 cup quinoa

1 1/2 cups vegetable broth (will probably need more)

1 can black beans, drained

1 1/2 tomatoes, diced

1 cup corn, drained

2 teaspoons chili powder

1 Tablespoon cumin

Salt and pepper to taste

Lime juice to taste

Fresh cilantro to taste

Sauté garlic and jalapeño in oil, stir to prevent burning. Add everything else, and bring to a boil. Cover and simmer 20 minutes; may need to add more broth; can use water.

Top with avocado slices, sour cream, cheese and salsa.

This is a recipe that will really spice up the Lenten Fridays. Makes a big pot, and it can be frozen for another day.

Vegetarian Sliders

By Leslie Kostka, St. Philip Benizi Church, Jonesboro

1 large sweet potato, peeled

2 medium carrots, trimmed and peeled

2 teaspoons olive oil

1 medium white onion, thinly sliced

1/8 teaspoon salt

1/4 teaspoon black pepper

1 1/2 cups vegetarian BBQ sauce

12 slider buns

Prepared coleslaw

Carefully shred the sweet potato and carrots using a food processor, mandoline or other device.

Heat the oil in a large skillet over medium high heat. Add the onion, sweet potato, carrots, salt and pepper. Sauté, stirring occasionally, until the vegetables begin to brown, about 6 minutes.

Add the BBQ sauce and stir. Reduce the heat to low and cook for about 5 minutes more, stirring occasionally until completely warmed through. Taste and adjust seasonings if necessary. Divide among the 12 buns and top with coleslaw for serving.

Linguine with Red Clam Sauce

By Janet Ilardi, Christ our Redeemer Church, Dawsonville

1 (15 ounce) can tomato sauce

1 (15 ounce) can white clam sauce

Garlic, onion to taste

Olive oil

Pepper to taste

Parmesan cheese for topping

Linguine (cook to package directions)

Chop onion and brown with olive oil in sauce pan until translucent. Add can of tomato sauce and about 1/2 can of water. Sprinkle with pepper and stir. Cook on low for about 15-20 minutes. You may add basil, oregano and/or parsley, if desired. Add the can of white clam sauce. Stir to mix and simmer for a few more minutes.

Prepare linguine according to package directions. Add cooked pasta to individual bowls or plates and top with Parmesan cheese. Great with fresh Italian bread and salad.

Black Bean Tortilla Casserole

By Roger Meyer, Christ Our King and Savior Church, Greensboro

Vegetable cooking spray or canola oil

2 cups coarsely chopped onion (yellow or Vidalia)

2 cloves garlic, minced

1 cup chopped green bell pepper

1 cup chopped red bell pepper

1 cup picante sauce (mild, medium or hot)

1 1/2 teaspoons ground cumin

2 (14.5 ounce) cans black beans, including juice

1 (14.5 ounce) can diced tomatoes, including juice

12 (6-inch) corn tortillas

2 cups shredded, reduced fat Monterrey Jack with or w/o jalapeños, or cheddar cheese (can use 1 cup of each, using cheddar for first layer and Monterrey for top layer)

Sweet ground paprika

1 can (14 ounce) whole kernel corn, drained, optional

1 can (6 ounce) black olives, drained and sliced, optional

TOPPINGS

1 cup shredded lettuce

1 cup salsa (mild, medium or hot)

Low fat sour cream

Preheat oven to 350°F. Coat a large skillet with cooking spray or oil; place over medium heat. Add onion and garlic; sauté’ until the vegetables are tender (3-5 minutes). Add picante sauce, black beans, tomatoes, bell peppers, corn, black olives and cumin. Simmer uncovered until some liquid is reduced and mixture is no longer soupy, probably 30-60 minutes. Stir occasionally to mix well and prevent scorching on bottom of skillet.

Coat a 13”x 9” Pyrex or other oven-safe baking dish with cooking spray. Spoon 1 cup of bean/vegetable mixture into baking dish and spread evenly. Arrange 6 tortillas in a single layer over bean mixture (use scissors to trim tortillas to fit); top with 1 cup shredded cheese. Spoon 2 1/2 cups of bean mixture over cheese. Arrange 6 more tortillas over cheese/bean mixture; top with remaining bean mixture.

Cover the baking dish with aluminum foil or lid and bake at 350°F for 30 minutes. Uncover and top with remaining cheese. Sprinkle cheese with sweet paprika. Return dish to oven and continue baking for another 5 minutes until cheese is melted. Let stand for 10 minutes uncovered before serving. Top each serving with chopped lettuce, salsa and sour cream.

This dish will serve about 8-10 and freezes well. This tasty Southwestern casserole dish is classic comfort food—rich, hearty and satisfying with a lot of that elusive flavor, “umami.”

Shrimp with Black Beans and Rice

By Frances Moebuis, Monroe

2 pounds raw shrimp, peeled and deveined

1 1/2 cups rice cooked (salted)

1 (16 ounce) can black beans, drained

1 (4 ounce) can chopped mild green chili peppers

1 tomato, chopped

1/2 cup chopped fresh parsley, less if dried parsley

4 Tablespoons corn oil

Tony Chachere creole seasoning

Cook rice while peeling and deveining shrimp.

To the cooked rice, add black beans, chili peppers, tomato and parsley and keep warm.

Blend corn oil with Tony Chachere Creole Seasoning to taste. Drizzle over shrimp and boil on high until done, maybe 8 to 10 minutes.

Arrange shrimp, cut side down, in broiling pan. Brush with corn oil mixture. Place shrimp in broiler at closest possible source of heat and baste with corn oil once until done.

Serves about 6. Delicious!