This vegan quinoa enchilada casserole is a healthy and flavorful twist on traditional enchiladas. Loaded with protein-rich quinoa, black beans, and veggies, it's a satisfying and nutritious meal for any occasion.

Ingredients: 1 cup quinoa, rinsed. 2 cups vegetable broth. 1 can 15 oz black beans, drained and rinsed. 1 can 15 oz corn kernels, drained. 1 can 15 oz enchilada sauce. 1 bell pepper, diced. 1 onion, diced. 2 cloves garlic, minced. 1 teaspoon chili powder. 1 teaspoon cumin. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 1 cup vegan cheese, shredded. 1 avocado, diced optional. Fresh cilantro, chopped optional.

Instructions: Before you start cooking, heat the oven to 375F 190C. Put quinoa and vegetable broth in a saucepan and mix them together. Turn down the heat and let it simmer for 15 minutes, or until the quinoa is done and the broth is gone. Set a big pan on medium heat and add some oil to it. Put in the garlic, onion, and bell pepper. About 5 minutes of cooking will soften the food. Into the pan go the cooked quinoa, black beans, corn, enchilada sauce, chili powder, cumin, smoked paprika, salt, and pepper. Mix things together well. Put the quinoa mixture in a 9x13-inch baking dish that has been greased. Spread out evenly. On top of the quinoa, sprinkle vegan cheese. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles. Take it out of the oven and let it cool down a bit before you serve it. If you want, you can add diced avocado and chopped cilantro as a garnish. Enjoy while hot!

Prep Time: 15 minutes

Cook Time: 25 minutes

A rich and decadent dip with the flavors of crisp bacon, cheddar cheese, and black beans. Ideal for game day or parties!

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1 cup shredded cheddar cheese. 1/2 cup cooked and crumbled bacon. 1/4 cup sour cream. 1/4 cup mayonnaise. 1/4 cup diced green onions. 1/4 teaspoon garlic powder. 1/4 teaspoon cumin. Salt and pepper to taste. Tortilla chips for serving.

Instructions: Preheat oven to 350F 175C. In a food processor, combine black beans, cheddar cheese, bacon, sour cream, mayonnaise, green onions, garlic powder, cumin, salt, and pepper. Blend until smooth and well combined. Transfer the mixture to a baking dish and spread it evenly. Bake in the preheated oven for 20-25 minutes or until the dip is hot and bubbly, and the top is lightly browned. Remove from the oven and let it cool slightly before serving. Serve the cheesy bacon black bean dip with tortilla chips. Enjoy!

Prep Time: 15 minutes

Cook Time: 25 minutes

This vibrant and nutritious turmeric rice and black bean bowl is a delicious plant-based meal that's packed with flavor and nutrients. The combination of turmeric-infused rice, protein-rich black beans, creamy avocado, and juicy cherry tomatoes creates a satisfying and wholesome dish that's perfect for lunch or dinner.

Ingredients: 1 cup brown rice. 2 cups water. 1 teaspoon ground turmeric. 1 can 15 ounces black beans, drained and rinsed. 1 cup cherry tomatoes, halved. 1 avocado, sliced. 1/4 cup chopped fresh cilantro. 1 tablespoon lime juice. Salt and pepper to taste.

Instructions: Put brown rice, water, and turmeric in a medium saucepan. Bring to a boil, then turn down the heat, cover, and let it simmer for 40 to 45 minutes, or until the rice is soft and the water is gone. Cooked rice, black beans, cherry tomatoes, avocado slices, and chopped cilantro should all be put in a large bowl. Pour lime juice into the bowl and gently stir everything together. Add pepper and salt to taste. Serve right away and enjoy!

Prep Time: 10 minutes

Cook Time: 45 minutes

These vegan black bean lettuce wraps are bursting with flavor and nutrients. They're a delicious and healthy option for lunch or dinner, packed with protein from the beans and quinoa, and loaded with fresh veggies.

Ingredients: 1 can black beans, drained and rinsed. 1 cup cooked quinoa. 1 bell pepper, diced. 1 small onion, diced. 2 cloves garlic, minced. 1 teaspoon cumin. 1 teaspoon chili powder. Salt and pepper to taste. 1 tablespoon olive oil. 1 head iceberg lettuce, leaves separated. 1 avocado, sliced. Fresh cilantro, for garnish. Lime wedges, for serving.

Instructions: Warm up the olive oil in a big pan over medium-low heat. Slice the onion, bell pepper, and garlic and add them. For about 5 minutes, or until softened, saut. Add salt, pepper, cumin, and chili powder and mix well. Put cooked quinoa and black beans in the pan. For about 34 minutes, cook until everything is hot. Spoon the black bean mixture onto lettuce leaves to make the wraps. Add slices of avocado and fresh cilantro on top. Put lime wedges on the side and serve.

Prep Time: 15 minutes

Cook Time: 10 minutes