What do your meatless meals look like? (Photo thread!)

Here are 3 I have...sorry no photos..but all are yum! Enjoy!

Black Bean Enchilada Casserole

Serves 6
1 cup (4 ounces) shredded reduced-fat Monterey Jack cheese, divided
1 cup cooked brown basmati rice or long-grain rice
1 cup fat-free sour cream
1/2 cup chopped fresh cilantro
1/3 cup chopped green onions
1 teaspoon ground cumin
1 teaspoon chili powder
1 (15-ounce) can black beans, rinsed and drained
1 jalapeño pepper, seeded and chopped
1 (19-ounce) can red enchilada sauce
Cooking spray
12 (6-inch) corn tortillas
Preparation
Preheat oven to 350°.

Combine 1/2 cup cheese, rice, and the next 7 ingredients (rice through jalapeño) in a large bowl. Spread 1/4 cup enchilada sauce in bottom of an 11 x 7-inch baking dish coated with cooking spray. Heat remaining enchilada sauce in a skillet for 2 minutes or until warm, and remove from heat. Dredge both sides of 6 tortillas in warm enchilada sauce, and arrange tortillas, overlapping, over sauce in baking dish. Top with 1 3/4 cups bean mixture. Dredge both sides of remaining tortillas in warm enchilada sauce, and arrange tortillas, overlapping, over bean mixture. Top with the remaining bean mixture, remaining enchilada sauce, and 1/2 cup cheese. Bake at 350° for 40 minutes or until bubbly.

Nutritional info
Calories:323 (20% from fat)
Fat:7.2g (sat 2.4g,mono 2.6g,poly 1.7g)
Protein:16.1g
Carbohydrate:49.5g
Fiber:5.5g
Cholesterol:12mg
Iron:2.5mg
Sodium:683mg
Calcium:269mg


Orzo with spinach and feta

Serves 8
5 cups water
2 cups uncooked orzo (rice-shaped pasta)
5 cups coarsely chopped spinach
1 cup (4 ounces) crumbled feta cheese
1 tablespoon extra-virgin olive oil
1 teaspoon grated lemon rind
1 tablespoon fresh lemon juice
1/2 teaspoon salt
Preparation
Bring water to a boil in a medium saucepan. Add orzo. Cook 10 minutes; drain. Rinse with cold water; drain.

Combine pasta, spinach, and feta in a large bowl. Combine oil and remaining ingredients in a small bowl. Drizzle lemon mixture over pasta mixture; toss well to coat. Can be made ahead of time. Good at room temperature or cold. Excellent for up to two days afterwards.

Carrot, apple and hummus wrap
2 Sandwich wraps (12" dia)
1 cup hummus
1 cup grated carrots
1 thinly sliced Granny Smith apple
1 cup (packed) baby spinach

On each wrap spread 1/2 cup hummus , leaving a 2" border and layer with 1/2 c. grated carrots, 1/2 sliced apple, and 1/2 cup spinach.
Fold in sides about 1", then roll tightly from one of the open ends to enclose filling. Wrap in waxed or parchment paper, if desired, then wrap in plastic. Refrigerate until ready to serve, up to overnight.
Serves 2.