These two mouthwatering vegetarian meals will convince you meat was never worth it.

Portobello and Basil Cheese Tortellini

• One package of frozen cheese tortellini

• One pound of sliced baby portobello mushrooms

• 1/3 cup butter

• Two garlic cloves (this is too much garlic for me, so I just use 1/4 teaspoon of garlic powder)

• 1 cup chicken broth

• 1 cup heavy whipping cream

• 1/2 teaspoon of salt

• 1/2 teaspoon of pepper

• 1/3 cup of shredded Parmesan cheese

• 2 teaspoons of basil

Let’s get cooking:

1. Cook tortellini according to directions on package.

2. In a large skillet, sauté mushrooms in butter until tender.

3. Stir in chicken broth and bring to a boil.

4. Reduce heat and have the sauce simmer for 12 to 15 minutes uncovered or until the sauce is reduced to half.

5. Add the cream, salt and pepper to the sauce. Cook for five more minutes.

6. While your sauce is cooking, but when the tortellini is done cooking, add the pasta to the skillet and stir in the cheese and basil. Let the tortellini cool before digging in.

Layered Sweet Potato Enchilada Casserole

• Three large sweet potatoes

• 15-ounce can black beans, drained and rinsed

• 10-ounce can of Rotel. Make sure it’s with green chilies, drained.

• 15-ounce can sweet corn kernels, drained

• One bunch of scallions

• 1/2 cup taco sauce (Add as much or as little as you want.)

• Zest of two limes

• 1/2 tablespoon of chili powder

• 12-14 taco-sized flour tortillas

• 1 1/2 cups salsa

• Cheese to sprinkle on top

• Salt to taste

Let’s get cooking:

1. Peel and chop the sweet potatoes, then boil until tender.

2. In a large bowl, combine beans, Rotel, corn, scallions (the white parts only) and taco sauce, mixing well.

3. When the sweet potatoes are cooked, mash them, then add lime juice, sea salt and chili powder (if using) and set aside.

4. Drizzle bottom of 9-by-13 casserole or baking dish with 2 to 3 tablespoons taco sauce, making sure the entire bottom is covered. Arrange tortilla halves across bottom of pan.

5. Cover tortillas with half of the sweet potato mixture, gently spreading to get maximum coverage.

6. Add a layer of the bean/corn mix (half of what you have), followed by a layer of tortillas.

7. Repeat once, ending with a layer of tortillas on top (this makes three layers of tortillas). Cover them with salsa, cheese and the rest of your sliced scallions.

8. Cover with foil and bake at 350 degrees for 20 minutes. Remove foil and bake for another five to eight minutes until cheese if fully melted.