These honey-garlic pork ribs are fall-off-the-bone tender with a sweet and savory glaze. Perfect for a cozy night in or a gathering with friends.

Ingredients: 4 lbs pork ribs. 1 cup honey. cup soy sauce. cup ketchup. 4 cloves garlic, minced. 1 tsp ginger, minced. Salt and pepper to taste. 2 tbsp cornstarch. 2 tbsp water. Sesame seeds and chopped green onions for garnish.

Instructions: Season ribs with salt and pepper. In a bowl, mix honey, soy sauce, ketchup, garlic, and ginger. Place ribs in slow cooker and pour sauce over them. Cover and cook on low for 6-8 hours or high for 3-4 hours until ribs are tender. Once ribs are cooked, remove them from slow cooker. Mix cornstarch and water, then add to the sauce in the slow cooker. Stir until sauce thickens. Brush sauce over ribs and broil in oven for 5-10 minutes until caramelized. Garnish with sesame seeds and chopped green onions before serving.

Prep Time: 15 minutes

Cook Time: 360 minutes

These vegan tacos are filled with flavorful black bean chili, making them a satisfying and wholesome meal. They are quick and easy to prepare, perfect for a weeknight dinner or a casual gathering with friends.

Ingredients: 1 cup cooked black beans. 1 cup corn kernels. 1 cup diced tomatoes. 1/2 cup diced onion. 1/2 cup diced bell pepper. 1 teaspoon chili powder. 1/2 teaspoon cumin. 1/2 teaspoon paprika. Salt and pepper to taste. 8 small corn tortillas. Optional toppings: avocado, salsa, shredded lettuce, chopped cilantro.

Instructions: Add onions and bell peppers to a skillet and cook them until they get soft. To the pan, add corn, black beans that have been cooked, and diced tomatoes. Add salt, pepper, cumin, paprika, and chili powder to taste. Bring it to a boil again. Use a different pan or the microwave to warm up the corn tortillas. Add some of the black bean chili to each tortilla. You can add extras like avocado, salsa, shredded lettuce, and chopped cilantro if you want.

Prep Time: 15 minutes

Cook Time: 15 minutes

These Chicken Enchiladas are a delicious and easy-to-make Mexican-inspired dish. Tender shredded chicken, seasoned with cumin and garlic, is wrapped in corn tortillas and smothered in enchilada sauce, then baked until bubbly and cheesy. Perfect for a family dinner or a casual gathering with friends.

Ingredients: 2 cups shredded cooked chicken. 1 can 10 ounces enchilada sauce. 1 cup shredded cheddar cheese. 1/2 cup chopped onion. 1/4 cup chopped fresh cilantro. 8 small corn tortillas. 1 tablespoon olive oil. 1 teaspoon ground cumin. 1/2 teaspoon garlic powder. Salt and pepper to taste.

Instructions: Set the oven to 350F 175C and heat it up. Put olive oil in a pan and heat it over medium-low heat. Put in the chopped onion and cook it until it gets soft. To the skillet, add the chicken that has been shreds, cumin, garlic powder, salt, and pepper. Stir every once in a while for two to three minutes. Put a little enchilada sauce in the bottom of a baking dish. Spread some of the chicken mixture on each corn tortilla. Then, roll them up and put them in the baking dish seam-side down. Cover the rolled tortillas with the rest of the enchilada sauce. Add some shreds of cheese on top. Put it in an oven that is already hot and bake for 20 to 25 minutes, or until the cheese melts and bubbles. Before serving, sprinkle with chopped fresh cilantro.

Prep Time: 15 minutes

Cook Time: 25 minutes