• Active: 25 mins
• Total: 45 mins
• Servings: 4

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 3 cups diced peeled butternut squash
• 2 medium poblano peppers, seeded and chopped
• 1 medium onion, chopped
• 1 (14 ounce) can no-salt-added black beans, rinsed
• 4 tablespoons chopped fresh cilantro, divided, plus more for serving
• 1 tablespoon ancho chile powder
• 8 corn tortillas, warmed
• 1 (10-ounce) can enchilada sauce (see Tip)
• ½ cup shredded Monterey Jack cheese
• 2 cups shredded cabbage
• 1 tablespoon lime juice

Directions

• Step 1: Preheat the oven to 425°F. Lightly coat a 7-by-11-inch baking dish with cooking spray.
• Step 2: Heat 2 tablespoons of oil in a large skillet over medium heat. Add squash and cook, covered, stirring occasionally, until tender and lightly browned, 8 to 10 minutes. Add peppers and onion and cook, uncovered, stirring occasionally, until tender, about 5 minutes. Remove from heat and stir in beans, 2 tablespoons cilantro and chile powder. Let cool for 5 minutes.
• Step 3: Place about 1/2 cup of the squash mixture in each tortilla and roll. Place, seam-side down, in the prepared baking dish. Top with enchilada sauce. Sprinkle it with cheese and cover with foil. Bake until bubbly, about 15 minutes. Remove foil and bake for another 5 minutes.
• Step 4: Meanwhile, toss cabbage with lime juice, the remaining 1 tablespoon oil and 2 tablespoons cilantro. Serve the enchiladas topped with the slaw and more cilantro, if desired.

Tip: Store-bought enchilada sauce is a fast and easy way to add a ton of flavor to a dish, but it can be high in sodium, so look for one that has less than 300 milligrams per serving.

Source: Butternut Squash & Black Bean Enchiladas Recipe | EatingWell

• Active: 30 mins
• Total: 30 mins
• Servings: 4

Ingredients

• 8 ounces chickpea rotini or penne (see Tip)
• ¼ cup extra-virgin olive oil
• 2 large cloves garlic, sliced
• Pinch of crushed red pepper
• 8 cups chopped kale
• 8 ounces cremini mushrooms, quartered
• ½ teaspoon dried thyme
• ½ teaspoon salt
• Grated Parmesan cheese for serving (optional)

Directions

• Step 1: Cook pasta according to package directions. Reserve 1 cup of the cooking water, then drain.
• Step 2: Meanwhile, heat oil in a large skillet over medium heat. Add garlic and crushed red pepper; cook, stirring once, until fragrant, about 1 minute. Add kale, mushrooms, thyme and salt; cook, stirring occasionally, until the vegetables are soft, about 5 minutes.
• Step 3: Stir in the pasta and enough of the reserved water to coat; cook, stirring, until combined and hot, about 1 minute more. Serve topped with Parmesan, if desired.

Tip: We chose chickpea pasta for this dish instead of whole-wheat because it’s packed with tons of fiber, protein and nutrients—some brands provide more than 40% of your daily recommended fiber, plus 20 grams of protein per serving. Look for it with other gluten-free pastas.

Source: Chickpea Pasta with Mushrooms & Kale Recipe | EatingWell

Active: 35 mins

Total: 1 hr 5 mins

Servings: 6

Ingredients:

• ¼ cup avocado oil or canola oil
• 2 cups chopped seeded Anaheim or poblano chiles (about 3)
• 1 large onion, chopped
• Fresh Onions
• 4 cloves garlic, minced
• ½ cup quinoa, rinsed
• 4 teaspoons dried oregano
• 4 teaspoons ground cumin
• 1 teaspoon salt
• ½ teaspoon ground coriander
• ½ teaspoon ground pepper
• 4 cups low-sodium vegetable broth
• 2 (15 ounce) cans no-salt-added white beans, rinsed
• 1 large zucchini, diced (about 3 cups)
• ¼ cup chopped fresh cilantro
• 2 tablespoons lime juice, plus wedges for serving

Directions:

• Step 1: Heat oil in a large pot over medium heat. Add chiles, onion and garlic. Cook, stirring, until the vegetables are softened, 5 to 7 minutes. Add quinoa, oregano, cumin, salt, coriander and pepper; cook, stirring, until aromatic, about 1 minute. Stir in broth and beans. Bring to a boil. Reduce heat to a simmer. Partially cover and cook, stirring occasionally, for 20 minutes. Add zucchini; cover and continue cooking until the zucchini is soft and the chili has thickened, 10 to 15 minutes more. Stir in cilantro and lime juice. Serve with lime wedges, if desired.

Tip: To make ahead: Refrigerate chili for up to 4 days. Reheat before serving.

Source: Vegan White Bean Chili Recipe | EatingWell