Meal Prep for Me & the Potluck at Work

I made some Cheesey Bean and Lentil Tacos for me, Vegan Kanelbullars, honey butter cornbread, and Thanksgiving Beets for the work potluck. The kanelbullars turned out really good and I've never made the honey butter cornbread but I really like it 🤤

Cheesey Bean and Lentil Tacos:
1 lb black beans
2 cups lentils
2 white onions diced
1 red bell pepper diced
4 jalapeños
2 cans diced green chiles
1 can petite diced tomatoes
6 oz tomato paste
1 zucchini grated finely
2 guajillo chiles
3 chiles de árbol
2 tbsp chili powder
~6 cloves of garlic minced
1/4 tsp cayenne
1/4 tsp black pepper
1 tsp garlic powder
1 tbsp ground cumun
1 tsp dried oregano
Monterey jack cheese
Avocado oil
Tortillas

Vegan Kanelbullars:
4 cups bread flour
1 tsp salt
4 tbsp powdered sugar
3 tsp instant yeast
~1 ⅓ cup vanilla soy milk
½ stick of avocado oil butter
12 tbsp butter room temperature
⅓ cup granulated white sugar
⅓ cup brown sugar
2 heaping tbsp of cinnamon
2 tsp ground cardamom
4 tbsp vanilla soy milk
4 tbsp water
4 tbsp powdered sugar
Sanding sugar

Honey Butter Cornbread:
2 cups AP flour
2 cups yellow cornmeal
½ cup brown sugar
½ cup white granulated sugar
2 tbsp baking powder
½ tsp salt
14.75 oz can of creamed corn blended
1 ½ cup whole milk room temperature
½ cup sour cream
11 tbsp butter melted and cooled
2 eggs room temperature
1 tbsp vanilla extract
¼ cup honey
1 stick partially melted butter
⅓ cup honey

Thanksgiving Beets:
2 lbs beets
3 tbsp brown sugar
3 tbsp apple cider vinegar
¼ cup water
1 tbsp cornstarch
½ tsp ground cinnamon
¼ tsp nutmeg
¼ tsp cloves
2 tbsp butter