Who the fuck doesn’t like good food?!! If you want a super funny cookbook that uses, err, interesting language to entertain their readers, or if you’re looking to introduce your manly meat-lover to vegetarian cooking, get the Thug Kitchen cookbook.

So far I’ve only tried one recipe but it was so good that I’m convinced the entire book is going to be a go-to in my vegan cookbook repertoire. Make these enchiladas then buy the book on Amazon while your desert is in the oven.

Enchilada Sauce

  • 2 1/4 cups vegetable broth
  • 1/3 cup tomato paste
  • 2 1/2 tablespoons chili powder
  • 2 teaspoons ground cuin
  • 1 1/2 teaspoons dried oregano
  • 2 to 3 cloves garlic, minced
  • 2 teaspoons soy sauce or tamari
  • 1 tablespoon lime juice

Filling

  • 1 large sweet potato (about 1 pound), chopped into nickel-size pieces
  • 2 teaspoons olive oil
  • 1/2 yellow onion, chopped
  • 1 medium yellow squash, grated (about 1 cup)
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 2 cloves garlic, minced
  • 1 1/2 cups cooked black beans (or one 15-ounce can)
  • 1 teaspoon maple syrup or agave
  • a pack of corn or flour tortillas
  • sliced avocado
  • chopped fresh cilantro
  1. Make the enchilada sauce: Dump everything but the lime juice into a medium saucepan and bring to a simmer. Use a whisk and make sure that the tomato paste isn’t in a big clump. Let that simmer together for 10 to 15 minutes so that the sauce has time to thicken up a little. Add the lime juice and turn off the heat. Let it cool while you make the filling.
  2. To cook the sweet potato, take a medium saucepan, fill it with an inch or two of water, and bring to a boil over medium heat. Put the metal steamer basket and add the sweet potato. Cover and steam until tender, 10 to 15 minutes. Put the cooked potatoes in a bowl and mash them. Some chunks are fine so it doesn’t have to be fully smooth
  3. While the sweet potato steams, grab a large skillet or wok and heat the oil over medium heat. Add the onion and sauté until it begins to brown, 3 to 5 minutes. Toss in the squash and cook for another minute. Add the chili powder, cumin, salt, garlic and black beans. Cook together for another 2 minutes then fold in the mashed sweet potato and maple syrup and turn off the heat. Mix until all is combined
  4. Time to make the enchiladas. Heat the oven at 350F. Take a 9 x 3 inch baking dish and cover the bottom with about 1 1/2 cups of enchilada sauce. Using a griddle, your oven or the microwave, and warm up the tortillas. Dip each tortilla in a little of the sauce in the baking dish so that the bottom is coated. Fill the tortilla with a couple spoonfuls of filling, then roll it up and set it seam-side down in the dish. Keep gong until you run out of space or out of filing.
  5. Cover the enchiladas with the remaining sauce, cover the dish tightly with foil, and bake it in the oven for 20 minutes. Take off the foil and cook for 5 more minutes. Let it cool for a minute or two before serving. Feel free to top with avocado or chopped cilantro

I found that this recipe was a little light on the sauce, so next time I may double the sauce recipe.