I live in a state where not only do a lot of people love meat, love hunting, and hate vegetarians, but they also love to show it off.  Lots of front page articles in the local news about the hunters latest kills, images of butchered animals.  Lots of glorifcation for killing animals.  When I lived back east, I remember there was a lot of hunting too, but I don't recall all the publicity I see here.  Maybe I'm just more aware now.  Does anyone else see this where they live?

1 can black beans
1 can diced tomatoes (plain or w/ chiles)
8oz frozen corn
1 avocado
lime juice
cilantro
10-16 your choice shells or wraps

Drain and rinse black beans
Drain and lightly rinse tomatoes
Combine beans, tomatoes, and frozen corn in a large bowl
Slice or dice avocado to preferred size, add to bowl
Add lime juice and cilantro to taste
Stir to coat and serve cold on shells/wraps

Depending on how big your shells/wraps are this should make about 10 to 16 servings.

Gazpacho (non-traditional)

1 46oz can vegetable juice
1 can diced tomatoes (or 1-1/2 cups diced fresh tomatoes w/ juice)
1 cucumber
1 red, yellow, or green pepper
1 sm/med onion
3-5 cloves of garlic
1 T black pepper
3 T Lemon juice
3 shakes hot sauce (or more if you like it spicy)

~Dice or slice cucumber, pepper, and onion to preferred size.
~Combine first 5 ingredients in large pot/kettle.
~Add crushed garlic, black pepper, lemon juice, and hot sauce. *Caution: add these ingredients "to taste" only if you plan on eating this right away.
~The most important step: Place in fridge for at least 8 hours!

Notes: I prefer to use a yellow pepper and a red onion to add some nice color to this cold soup. If you prefer to try a more traditional version of this Spanish soup (in which there are no spices and everything is pureed) go to http://allrecipes.com/Recipe/Gazpacho-Andaluz/Detail.aspx read the reviews and enjoy!

I have found myself in the bad habit of not measuring anything when I whip something up in the kitchen. That said, you might not want to try this if you require exact measurements.

Tomatoes
Green pepper
Cheese, shredded
Guacamole or salsa
Taco shells
Firm or extra firm tofu
Onion
Garlic
Cumin
White pepper
Cayenne pepper
Cilantro
Salt (optional)

~Chop the tomatoes and green pepper, set aside
~Shred the cheese if it's not shredded already, set aside
~Chop the onion and garlic, and crumble the tofu
~Heat oil in a large skillet over medium heat
~Put onion, garlic, and tofu in skillet, and add seasonings to taste
~Fry until cooked through or golden brown (whichever your prefer)
~Heat taco shells as desired
~Spoon tofu mixture into taco shell, put cheese on top so it melts
~Put desired amount of green pepper, tomato, and guacamole or salsa into shell

NOTE: I made hard shell tacos (which I hate, but I bought the wrong shells) so I used the guacamole to "glue" everything into the shell.