Everything you love about enchiladas, minus the fuss! This super flavorful, cheesy vegan enchilada skillet comes together in about 30 minutes with simple methods, minimal dishes, and no need to fill or roll tortillas. 

This easy, nourishing dish features tender cubed sweet potato or winter squash, fiber- & protein-rich black beans, and a rich red enchilada sauce. Everything gets simmered in 1 pan and topped with a melty cashew “cheese” that makes it SUPER satisfying and delicious!

Cheesy Vegan Enchilada Skillet (30 Minutes!) from Minimalist Baker →

Ever followed a restaurant on social media, found yourself drooling over everything they posted, and then realized you’re too far away to place an order? When in that predicament, the only solution is to get into your own kitchen. And so, this Kabocha Chickpea Miso Soup — inspired by Salud in Bend, Oregon — was born.

It’s everything you want in a soup: comforting, nourishing, brothy, packed with that fun squash you bought without a plan (just us?!), and SO quick and easy to make!

1-Pot Kabocha Chickpea Miso Soup from Minimalist Baker →