Enchilada Orzo Pasta

Ingredients:

• 1 (14.5oz) can fire roasted diced tomatoes
• 1 (10oz) can enchilada sauce
• 1 (4.5oz) can chopped green chiles, drained
• 1 cup vegetable broth
• 1/2 water, or more, as needed
• 1 cup corn kernels
• 1 cup canned black beans, drained and rinsed
• Salt and black pepper to taste
• 4 ounces cream cheese, cubed
• 16oz uncooked orzo pasta

Preparations:

1. Place diced tomatoes, enchilada sauce, green chiles, vegetable broth, water, corn and black beans into a slow cooker. Season with salt and pepper. Stir until well combined. Top with cream cheese.
2. Cover and cook on high heat for 1-2 hours.
3. Uncover and stir until cream cheese is well combined. Stir in orzo. Cover and cook on high heat for an additional 15-30 minutes. Add more water as needed until the desired consistency is reached.
4. Serve immediately.

Southwestern Pasta

Ingredients:

• 13.5 oz. of rotini (or any pasta you like)
• 2 cups frozen corn kernels
• 1 medium green bell pepper cut into thin strips
• 1/2 medium red onion, sliced
• 1 15 oz. can Rotel canned tomatoes and chilies (or just diced tomatoes) 
• 1/4 cup taco seasoning (roughly one standard packet)
• 2 tsp extra virgin olive oil
• 4 cups vegetable broth
• 1 15 oz. can black beans, drained and rinsed
• 1 Tbsp lime juice
• 1/4 cup shredded cheese, plus more for topping (Optional)

Preparations:

1. Add all but the last three ingredients (beans, lime, and cheese) to a large pot. Stir, cover, and bring to a rolling boil.
3. Reduce heat to medium-low and cook, covered, for 12-15 minutes, stirring occasionally. There should still be some liquid in the bottom of the pot when the pasta is cooked.
4. Remove from heat. Stir in the black beans, lime juice, and cheese. Let it rest for 5 minutes to warm the beans, melt the cheese, and absorb the excess liquid.

Chili Mac and Cheese

Ingredients:

• 1 Tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 2 Tbsp flour
• 1/2 Tbsp ground red pepper or cayenne
• 1/2 Tbsp crushed red pepper flakes
• 15 oz can diced tomatoes
• 2 8 oz cans tomato sauce
• 15 oz can black beans
• 15 oz can pinto beans
• 1 cup frozen corn kernels
• 2 cups vegetable broth
• 2 cups uncooked macaroni noodles
• 1.5 cups shredded cheese

Preparations:

1. Saute the onion and garlic with olive oil in the bottom of a large soup pot over medium heat for 5-8 minutes, or until the onions are soft and transparent.
2. Add the flour and peppers to the onions and garlic. Continue to stir for about two minutes, or just until the flour and chili powder begin to coat the bottom of the pot.
3. Drain and rinse the beans. Add the diced tomatoes, tomato sauce, all the beans, corn, and vegetable broth to the pot. Stir to combine and to dissolve any flour and chili powder off the bottom of the pot. Turn up the heat to medium high.
4. Add the uncooked macaroni noodles and stir to combine. Place a lid on the pot and let the pot come up to a boil. Stir every other minute or so to loosen the noodles from the bottom of the pot as it heats up.
5. When the pot reaches a boil, turn the heat down so it continues to gently simmer. Let the pot gently simmer for 10-12 minutes, or until the pasta is tender and the liquid is thick and saucy.
6. Once the pasta is tender, add the shredded cheddar and stir it in until melted.

Mexican Lentils

Ingredients:

• 2 cloves garlic, minced
• 2 jalapeños, seeded and finely chopped
• 1 cup uncooked lentils, rinsed well and drained (You may also use quinoa, just cook for slightly less time)
• 1.25 cups vegetable broth
• 1 can (1½ cups) black beans
• 1 (14.5 oz) can diced tomatoes
• 1 cup corn
• 1/2 teaspoon kosher salt
• 1/4 cup chopped fresh cilantro
• 1/2 Tbsp lime juice
• To serve: salsa, sour cream, shredded cheese, crushed tortilla chips, or guacamole

Preparations:

1. Add a small bit of oil to a medium-sized pot set over medium heat. Add garlic and jalapeños; cook just until fragrant (about a minute). 
2. Add lentils, broth, beans, tomatoes, corn, and salt. Bring to a boil. Reduce heat, cover and let simmer for 35 minutes, or until lentils are cooked and liquid is absorbed. Remove from heat.
3. Stir in cilantro and lime juice. 
4. Spoon into bowls and serve with desired toppings.

Sweet Potato and Black Bean Chili

Ingredients:

• 2 15 oz cans black beans, rinsed and drained
• 1 8 oz can tomato sauce
• 32 oz vegetable stock (4 cups)
• 1 onion, chopped
• 5 cloves garlic, minced
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1 teaspoon dried cilantro
• 1 tablespoon olive oil
• 1 sweet potato, peeled and cut into bite sized chunks (roughly 1/2”)
• 1 cup dry quinoa
• salt and pepper to taste
• avocado for garnish  (optional) 

Preparations:

1. Heat the oil in a large heavy soup pot over medium heat. Add onions, and cook until soft and they start to turn brown (about 10 minutes). 
2. Add the garlic, and cook for about 2 minutes. Add the tomato sauce, chili powder, cumin, cilantro, and oregano and cook for about 5 minutes, stirring constantly. 
3. Add the beans, stock, and potatoes, and season with salt and pepper, bring to a boil. Then add the quinoa. Continue cooking for about 25 minutes – 40 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened.
4. Top with avocado