The inside of these vegan enchiladas is made up of hearty black beans, corn, bell pepper, and onion. Vegan cheese and enchilada sauce are then put on top. They are delicious, easy to make, and great for a Veganuary meal or whenever you want some Mexican comfort food.

Ingredients: 8-10 corn tortillas. 1 can black beans, drained and rinsed. 1 cup corn kernels. 1 bell pepper, diced. 1 onion, diced. 2 cloves garlic, minced. 1 cup enchilada sauce. 1 cup vegan cheese, shredded. 1 avocado, sliced for garnish. Fresh cilantro for garnish.

Instructions: Warm the oven up to 190C 375F. Add the onion, bell pepper, and garlic to a skillet and cook them until they get soft. Put corn kernels and black beans in the pan. Hold on for three to four more minutes. Put a little enchilada sauce in the bottom of a baking dish. To get tortillas soft, heat them in the microwave for 30 seconds. Put some of the bean and vegetable mix on each tortilla, then roll them up and put them in the baking dish seam-side down. Make sure that all of the rolled tortillas are covered with the rest of the enchilada sauce. Add vegan 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, top with sliced avocado and fresh cilantro.

Prep Time: 15 minutes

Cook Time: 25 minutes

Plantain and Black Bean Tacos are a great way to mix flavors because they have the sweetness of ripe plantains and the earthy richness of black beans. Plus, they come with a tangy tomato-cilantro salsa that makes them taste great and different.

Ingredients: 2 ripe plantains, peeled and sliced into rounds. 1 can 15 ounces black beans, drained and rinsed. 1 red onion, finely chopped. 2 cloves garlic, minced. 1 jalapeo pepper, seeded and minced. 1 teaspoon cumin powder. 1 teaspoon chili powder. Salt and pepper to taste. 1 cup diced tomatoes. 1 cup chopped fresh cilantro. 1 lime, juiced. 8 small corn tortillas. 1 cup shredded cheese optional. Sour cream and avocado slices for garnish.

Instructions: Set a big pan on medium heat and add some oil to it. On both sides, the plantains should be golden brown after you add them. This should take about two to three minutes per side. Take it out and set it aside. If you need to, add a little more oil to the same skillet. Then, add the chopped red onion, garlic, and jalapeo. It will take about 34 minutes of cooking until the onion is clear. Add the chili powder, cumin powder, salt, and pepper, and mix them in. After another two to three minutes, or until the beans are warm, stop cooking. Bring the cooked plantains back to the pan and mix them with the bean mixture by tossing them around. Put the chopped tomatoes, fresh cilantro, and lime juice in a different bowl. Mix them together to make salsa. Warm up the corn tortillas in the microwave or a dry pan. Put some of the plantain and black bean mixture on each tortilla to make the tacos. If you want, you can add shredded cheese on top and then a spoonful of the tomato-cilantro salsa. Put sour cream and avocado slices on top. Enjoy the hot plantain and black bean tacos!

Prep Time: 20 minutes

Cook Time: 15 minutes

A tasty and simple Crock-Pot recipe with black beans, green chiles, flavorful salsa, and soft chicken. Ideal for a hassle-free dinner with a hint of flair inspired by Mexico.

Ingredients: 1.5 lbs boneless, skinless chicken breasts. 1 cup salsa. 1 can 15 oz black beans, drained and rinsed. 1 can 4 oz diced green chiles. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste. 1 cup shredded cheddar cheese optional, for garnish. Fresh cilantro for garnish optional.

Instructions: In the Crock-Pot, place the chicken breasts. Combine salsa, green chiles, black beans, cumin, chili powder, onion powder, garlic powder, and salt and pepper in a bowl. Over the chicken in the Crock-Pot, pour the salsa mixture. Cook the chicken for 67 hours on low, covered, or until it's tender and cooked through. Using two forks, shred the chicken and then toss it back into the sauce. You can cover and let the shredded cheddar cheese melt for a few minutes if you'd like. If desired, garnish with fresh cilantro. Serve with tortillas or over rice. Savor your Crock-Pot Chicken with Green Chiles, Black Beans, and Salsa!

Prep Time: 15 minutes

Cook Time: 360 minutes

With quinoa, black beans, vegetables, and enchilada sauce cooked to perfection in a slow cooker, this is a tasty and healthy one-pot meal. It's simple to make and tastes great like Mexican food.

Ingredients: 1 cup quinoa, rinsed. 1 can 15 oz black beans, drained and rinsed. 1 cup corn kernels, frozen or fresh. 1 cup diced bell peppers. 1 cup diced onions. 1 can 15 oz enchilada sauce. 2 cups vegetable broth. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. Salt and pepper to taste. 1 cup shredded cheddar cheese optional, for topping. Fresh cilantro, chopped for garnish.

Instructions: Put quinoa, black beans, corn, bell peppers, and onions in a slow cooker. Mix the vegetable broth, cumin, chili powder, garlic powder, salt, and pepper in a different bowl. Pour it over the quinoa mix and mix it well. Put the lid on top and cook on low heat for three to four hours, or until the vegetables are soft and the quinoa is cooked. During the last 30 minutes of cooking, you can add shredded cheddar cheese if you want. Use a fork to fluff the quinoa when it's done, and serve it hot. Add fresh cilantro as a garnish before serving. Have fun with your tasty Slow Cooker Enchilada Quinoa!

Prep Time: 15 minutes

Cook Time: 240 minutes

This Spicy Chipotle Chicken Slow Cooked is easy to make and tastes great. It's perfect for a busy day. While the chicken is slowly cooking, the smoky chipotle peppers give it a spicy kick. The flavors blend together beautifully. For a full meal, put it on top of a salad, rice, or tortillas.

Ingredients: 4 boneless, skinless chicken breasts. 1 can 14.5 oz diced tomatoes. 1 can 7 oz chipotle peppers in adobo sauce, minced. 1 onion, chopped. 3 cloves garlic, minced. 1 teaspoon ground cumin. 1 teaspoon dried oregano. Salt and pepper to taste. 1/4 cup chicken broth. 1 tablespoon lime juice. Chopped fresh cilantro for garnish.

Instructions: Diced tomatoes, chopped onion, minced garlic, ground cumin, dried oregano, salt, and pepper should all be put in a slow cooker together. Cover the chicken breasts with sauce when you put them in the slow cooker. Cover the chicken with chicken broth. Put the lid on top and set the heat to low. Cook for 6 to 8 hours, or until the chicken is soft and fully cooked. Use two forks to shred the chicken after it's done cooking. Add lime juice and taste to see if the seasoning needs to be changed. Shred the chicken and sprinkle chopped fresh cilantro on top. Have fun!

Prep Time: 10 minutes

Cook Time: 360 minutes

Easy and flavorful vegetarian salsa recipe. Enjoy the fresh combination of tomatoes, red onion, jalapeo pepper, cilantro, and lime juice.

This Mexican-inspired shredded chicken recipe is perfect for busy days when you want a flavorful meal with minimal effort. The combination of salsa, green chilies, and spices infuses the chicken with delicious Southwestern flavors.

Ingredients: 2 lbs boneless, skinless chicken breasts. 1 cup salsa. 1 can 4 oz diced green chilies. 1 teaspoon cumin. 1 teaspoon chili powder. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. Salt and pepper to taste.

Instructions: Put chicken breasts in the crock pot. Chop up green chilies and put them in a bowl. Add cumin, chili powder, garlic powder, onion powder, salt, and pepper. Put the mix on top of the chicken. Cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is soft and can be shred with a fork. To make the sauce go with the chicken, shred it with two forks after it's done cooking. You can put the chicken shreds in tacos, burritos, salads, or any other dish you like.

Prep Time: 10 minutes

Cook Time: 240 minutes