These very veggie burritos or enchiladas use a bean-and-vegetable filling that works either wrapped or baked. It’s a high-protein, low-sodium meal that’s flexible and easy to repurpose.

Try this roasted tofu and chickpea salad for a high-protein vegan meal that works for lunch or dinner. Crispy tofu and chickpeas pair with fresh greens and a lemony tahini dressing for a simple, nutritious bowl.