2 cups cooked rice (white or brown)

1½ cups canned black beans (rinsed and drained)

1 cup canned corn kernels (drained)

1 red bell pepper, diced

1 green bell pepper, diced

1 small onion, chopped

2 cups enchilada sauce (store-bought or homemade)

2 cups shredded cheese (cheddar, Monterey Jack, or a mix)

1 tablespoon olive oil

½ teaspoon cumin

½ teaspoon smoked paprika

Salt and pepper to taste

Fresh cilantro, for garnish

Sour cream or avocado (optional for serving)

4 large russet potatoes, baked and diced

6 slices bacon, cooked and crumbled

4 tablespoons butter

1 small onion, diced

2 cloves garlic, minced

¼ cup all-purpose flour

4 cups chicken broth

2 cups milk (whole or 2%)

1 cup heavy cream

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon smoked paprika (optional)

1 cup shredded cheddar cheese

½ cup sour cream

2 green onions, chopped (for garnish)