By David Duran (featuring recipe from Chef Kristen Thibeault)

Plant-based cooking is quickly shaping up to be the next big culinary phenomenon. With so many options in grocery stores for vegans or anyone wanting to dabble in plant-based eating, it was only a matter of time before celebrity chefs emerged with their takes on vegan dishes. Twenty years ago, the mention of vegan recipes in restaurants or by well-known chefs was considered groundbreaking and ahead of its time. Today, vegan recipes are quickly becoming staples in every innovative chef’s kitchen. Whether you are new to plant-based eating or are a hardcore vegan, these recipes are easy to make and will elevate your home culinary skills. And remember, it’s OK to eat vegan even if you’re not vegan.

Vegan and Gluten-Free Enchiladas with Sweet Potatoes and Black Beans

Ingredients:

• 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 cup black beans, cooked and drained
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 small poblano pepper, seeds removed and finely diced
• 8 corn tortilla shells
• 1 cup vegan shredded cheese of choice
• Safflower oil, for cooking

Enchilada Sauce Ingredients:

• 3 tbsp safflower oil
• 2 tbsp rice flour
• .25 cup chili powder
• .25 tsp cumin
• .25 tsp garlic powder
• .25 tsp onion powder
• .5 cup tomato sauce
• 1.5 cups water

Method:

1. Preheat oven to 350 degrees Fahrenheit.
2. Toss diced sweet potatoes in oil, salt, and pepper. Roast until tender and set aside.
3. Sauté onion and poblano peppers in oil until tender. Add garlic and sauté until fragrant.
4. Add black beans and season to taste with salt and pepper.
5. Combine black bean mixture and sweet potatoes in a large bowl and set aside.
6. Make enchilada sauce: Heat oil in a pan. Stir in flour and spices and cook on low until browned. Stir in tomato sauce and water. Simmer until sauce thickens.
7. Spray an 8 x 10-inch baking dish with nonstick cooking spray.
8. Add about 1 cup enchilada sauce to the bottom of the prepared baking dish.
9. Spoon sweet potato filling into each tortilla shell, roll up, and place side by side in baking dish.
10. Top enchiladas with sauce and vegan shredded cheese.
11. Bake until cheese is melted

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