#cornandbeans

There is a tasty mix of black beans, corn, and spices inside these vegan black bean enchiladas, and there is a smooth roasted red pepper cashew cream on top. They taste great, fill you up, and are perfect for a hearty vegan meal.

Ingredients: 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup diced bell pepper. 1 cup diced onion. 2 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. Salt and pepper to taste. 8 small corn tortillas. 1 cup roasted red peppers. 1 cup raw cashews, soaked for at least 2 hours. 1/2 cup water. 2 tablespoons nutritional yeast. 1 tablespoon lime juice. 1/2 teaspoon smoked paprika. Cilantro, for garnish.

Instructions: Before you start cooking, heat the oven to 375F 190C. The diced onion, bell pepper, and garlic should be cooked in a large skillet until they become soft. Salt and pepper should be added along with the corn, cumin, chili powder, and black beans. Stir every now and then for another 5 minutes. You can heat the corn tortillas in the microwave or on a skillet until they are soft. Put a small amount of the black bean mix on each tortilla and roll them up tightly. Put it in a baking dish seam-side down. Put the roasted red peppers, cashews that have been soaked, water, nutritional yeast, lime juice, and smoked paprika in a blender. Mix until it's creamy and smooth. Cover the enchiladas in the baking dish with the roasted red pepper cashew cream. Put foil over the dish and bake for 20 to 25 minutes, or until the enchiladas are hot all the way through. Add chopped cilantro as a garnish before serving.

Prep Time: 20 minutes

Cook Time: 25 minutes

This cowboy casserole is hearty and filling. It is made in a slow cooker with ground beef, beans, corn, and gooey cheeses.

Ingredients: 1 lb ground beef. 1 can 15 oz corn, drained. 1 can 15 oz black beans, drained and rinsed. 1 can 10.5 oz condensed cream of mushroom soup. 1 cup salsa. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1 package 30 oz frozen tater tots.

Instructions: In a skillet, brown ground beef over medium heat until no longer pink. Drain excess fat. In a large bowl, mix together browned beef, corn, black beans, cream of mushroom soup, and salsa. Layer half of the tater tots in the bottom of a greased slow cooker. Top tater tots with half of the beef mixture, then sprinkle with half of each cheese. Repeat layers with remaining tater tots, beef mixture, and cheeses. Cover and cook on low for 4-6 hours or until heated through and bubbly. Serve hot, garnished with chopped green onions or fresh cilantro if desired.

Prep Time: 15 minutes

Cook Time: 240 minutes

This black bean and corn dip is simple to make and tastes great. It's a great starter for parties or game nights. It's sure to please everyone because it's full of flavor from the fresh vegetables and spices.

Ingredients: 1 can 15 ounces black beans, drained and rinsed. 1 cup frozen corn, thawed. 1 small red onion, finely diced. 1 small red bell pepper, finely diced. 1 jalapeno pepper, seeded and finely diced. 1/4 cup fresh cilantro, chopped. 1/4 cup lime juice. 1 teaspoon ground cumin. 1/2 teaspoon chili powder. Salt and pepper to taste. 1 cup shredded cheddar cheese. Tortilla chips for serving.

Instructions: Put black beans, corn, red onion, red bell pepper, jalapeno pepper, and cilantro in a large bowl. Salt and pepper should be added along with the lime juice and ground cumin. Combine well by mixing. Put the mixture in a baking dish and make sure it's spread out evenly. Add shredded cheddar cheese on top. Put the dish in an oven that has already been heated to 350F 175C and bake for 20 to 25 minutes, or until the cheese melts and bubbles. Warm it up and serve it with tortilla chips to dip.

Prep Time: 15 minutes

Cook Time: 25 minutes

This Slow Cooker Pale Ale Corn Dip is a flavorful and cheesy dip perfect for parties or game day gatherings. The combination of corn, black beans, and spices infused with the hoppy flavor of pale ale creates a dip that is sure to be a crowd-pleaser.

Ingredients: 2 cups frozen corn kernels. 1 can 15 ounces black beans, rinsed and drained. 1 can 4 ounces diced green chiles. 1 cup shredded cheddar cheese. 1 cup shredded Monterey Jack cheese. 1 cup sour cream. 1/2 cup pale ale beer. 1/4 cup chopped fresh cilantro. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: In a slow cooker, combine corn, black beans, diced green chiles, cheddar cheese, Monterey Jack cheese, sour cream, pale ale beer, chopped cilantro, cumin, chili powder, garlic powder, onion powder, salt, and pepper. Stir until well combined. Cover and cook on low for 2-3 hours or until cheese is melted and the dip is heated through. Stir occasionally during cooking. Once done, taste and adjust seasoning if necessary. Serve hot with tortilla chips or crusty bread.

Prep Time: 10 minutes

Cook Time: 120 minutes

This Ella Leche Pure Ella Dulce Patata Ensalada is a delightful vegan salad featuring roasted sweet potatoes, black beans, corn, and fresh cilantro, all tossed in a tangy lime dressing. It's a flavorful and nutritious dish that's perfect for any occasion.

Ingredients: 2 large sweet potatoes, diced. 1 tablespoon olive oil. 1 teaspoon smoked paprika. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1 cup cooked black beans. 1/2 cup corn kernels. 1/4 cup red onion, finely chopped. 1/4 cup fresh cilantro, chopped. Juice of 1 lime.

Instructions: Preheat the oven to 400F 200C. In a bowl, toss the diced sweet potatoes with olive oil, smoked paprika, garlic powder, salt, and pepper until evenly coated. Spread the sweet potatoes in a single layer on a baking sheet and roast for 25-30 minutes or until tender, flipping halfway through. In a large bowl, combine the roasted sweet potatoes, black beans, corn, red onion, cilantro, and lime juice. Toss gently to combine. Adjust seasoning if necessary and serve immediately, or refrigerate for later.

Prep Time: 15 minutes

Cook Time: 30 minutes

A quick and flavorful one-pan dish combining quinoa, black beans, corn, and taco-inspired seasonings topped with melted cheddar cheese.

Ingredients: 1 cup quinoa, rinsed and drained. 2 cups vegetable broth. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels fresh or frozen. 1 cup cherry tomatoes, halved. 1 cup shredded cheddar cheese. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. Fresh cilantro for garnish. Sour cream and sliced avocado for serving.

Instructions: In a skillet, heat olive oil over medium heat. Add quinoa and toast for 2-3 minutes until fragrant. Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer for 15 minutes or until quinoa is cooked and liquid is absorbed. Stir in black beans, corn, cherry tomatoes, cumin, chili powder, garlic powder, salt, and pepper. Cook for an additional 5-7 minutes until vegetables are tender. Sprinkle shredded cheddar cheese over the top and cover the skillet until the cheese is melted and bubbly. Garnish with fresh cilantro and serve with sour cream and sliced avocado. Enjoy your Cheesy Black Bean and Corn Quinoa Taco Skillet!

Prep Time: 15 minutes

Cook Time: 25 minutes