I made do-it-yourself-burritos and spicy roasted corn with a “cheesy/mayo” dressing (my own take on the popular Mexican Grilled Corn Street Food).
For the burritos I toasted some Food For Life organic corn tortillas, heated up some Amy’s Traditional refried beans, sliced up red onions, cut up some avocado, quartered some lime slices, cooked up some simplified Mexican red rice (read: brown rice cooked w a bit of tomato paste and fresh, chopped garlic), and jazzed up some vegan sour cream with lime juice and zest.
For the corn I roasted two cans of organic corn on a baking sheet with some salt and Earth Balance at 400 degrees for about 30 minutes mixing every 10 or so to make sure the kernels browned evenly. Then I sprinkled it with smoked paprika and cayenne pepper. I served it with a dressing to dollop on. The dressing was 1/2 cup of vegan sour cream, 1 tablespoon of Veganaise, the juice of 1/2 a lime, then sprinkled with a bit more paprika (for looks of course).