Butternut Squash Black Bean Enchiladas

PREP TIME | 20 mins | COOK TIME | 35 mins | TOTAL TIME | 1 hr 15 mins

Ingredients

ENCHILADAS
3 cups cubed butternut squash
1 tablespoon grape seed oil, avocado oil or coconut oil
1/4 teaspoon sea salt & black pepper, divided
1 15-ounce can black beans, slightly drained
1/2 teaspoon ground cumin divided
7-9 white or yellow corn tortillas read more

Chickpea Shawarma Sandwich

Prep time 5 mins | Cook time 25 mins | Total time 30 mins

Ingredients
CHICKPEAS
1 15-ounce (425 g) can chickpeas, rinsed, drained and patted dry
1 Tbsp (15 ml) grape seed or avocado oil
1 tsp each cumin and garlic powder
1/2 tsp each sea salt, black pepper, and smoked (or regular) paprika
1/4 tsp each ground coriander and cinnamon
GARLIC DILL SAUCE
1/4 cup (60 g) hummus (or tahini*)
juice of 1/2 lemon (~1 Tbsp)
3/4 – 1 tsp dried dill (or sub 2-3 tsp fresh)
3 cloves garlic, minced
2-3 Tbsp (30-45 ml) water or unsweetened almond milk to thin
optional: Sea salt to taste (I didn’t need any) read more

Spicy Buffalo Chickpea Wrap

Prep time 20 mins | Cook time 10 mins | Total time 30 mins

Ingredients
DRESSING + SALAD
1/4 cup + 2 Tbsp (90 g) hummus
1 1/2 – 2 Tbsp (37-45 ml) maple syrup, plus more to taste
1 small lemon, juiced (2 Tbsp or 30 ml)
Hot water to thin (1-2 Tbsp or 15-30 ml)
1 head romaine lettuce or 1 bundle kale, cleaned, large stems removed, roughly chopped
BUFFALO CHICKPEAS
1 15-ounce (425 g) can chickpeas, rinsed, drained and dried (~ 1 1/4 cups when drained)
1 Tbsp (15 ml) coconut oil (or sub grape seed or olive oil)
4 Tbsp (45-60 ml) hot sauce*, divided (I used Louisiana’s Pure Crystal Hot Sauce)
1/4 tsp garlic powder (or sub 1 garlic clove, minced)
pinch sea salt
FOR SERVING
3-4 vegan-friendly flour tortillas, pita, or flatbread
optional: 1/4 cup red onion, diced
optional: 1/4 cup baby tomato, diced
optional : 1/4 ripe avocado, thinly sliced read more

Sweet & Spicy Mango Fajitas

Ingredients

1 tbsp. olive oil
1 tbsp. fajita seasoning mix
1 red onion, thinly sliced
1 red pepper, seeded and cut into strips
1 zucchini, halved lengthwise and sliced
1 jalapeño, seeded and diced
2 mangoes, peeled and cubed (use champagne mangoes if you can find them)
about 8 medium tortillas, warmed
coarsely chopped cilantro, lime wedges, crumbled queso fresco and salsa for serving read more