and honestly the way that I feel about THAT is, "ok, so now imagine that you live in clown world and everyone you encounter is clowns and all the institutions you are forced to navigate are clown institutions run by clowns. that is life as an autistic person"

[Image ID: a screenshot of a facebook post from Michaela Putala, RD @foodpeacentrn. Text reads, "There wouldn't be 600+ diets out there if they actually worked."

This recipe is from @emsbalance on Instagram.

It's not really a lasagna, not really a soup, but it is incredible. My partner, who could eat the same thing for every meal every day, loved it

I've made this exactly once so far. Here are my substitutions:

Yellow Onion instead of red (didn't have a red)

Italian seasoning as mixed herbs

A teaspoon of pepper flakes instead of cayenne (out of cayenne)

Seitenbacher veggie broth powder, roughly a tablespoon

Handful of arugula instead of spinach (my partner and I like it better)

Heavy sprinkle of Gormet Garden lightly dried basil instead of fresh (I don't like cleaning/chopping herbs)

No cheddar, just a sprinkle of parm

You could easily use sour cream instead of creme fraiche (I did use creme fraiche since I'd never had it before and didn't know how the flavor compares. Creme fraiche has a fattier, butterier mouth feel, kinda like heavy cream vs milk)

It was very easy to make and came together quickly. A rare 30 minute dinner that actually took about that time.

3 tablespoons extra-virgin olive oil

2 medium shallots, finely chopped (about ½ cup)

4 medium cloves garlic, thinly sliced (about 1½ tablespoons)

1 teaspoon salt-free Italian seasoning

¼ teaspoon crushed red pepper

⅓ cup heavy cream

⅓ cup lower-sodium vegetable broth

2 (15-ounce) cans no-salt-added cannellini beans, rinsed

⅓ cup refrigerated basil pesto

¼ cup packed fresh basil leaves, plus more for garnish

1 tablespoon lemon juice

¾ cup grated Parmesan cheese

4 (1-ounce) pieces crusty whole-wheat baguette, toasted

Heat 3 tablespoons oil in a large skillet over medium heat. Add chopped shallots and sliced garlic; cook, stirring often, until softened and translucent, about 2 minutes. Add 1 teaspoon Italian seasoning and ¼ teaspoon crushed red pepper; cook and stir until the spices are toasted and fragrant, about 1 minute.

Stir in ⅓ cup cream and ⅓ cup broth; bring to a simmer over medium-high heat. Stir in rinsed beans and return to a simmer. Simmer, stirring occasionally, until the beans are warmed through and the sauce is thick enough that a spoon leaves a trail when dragged through it, 3 to 4 minutes.

Sweet Potato & Black Bean Enchiladas. 🌯🍠❤️

The perfect sweet and savory combo! These baked enchiladas are so creamy, filling, and covered in spicy sauce and melty vegan cheese. The ultimate vegan comfort food for a cozy night in. My kitchen smells incredible.

Servings: 4-6 (8-10 enchiladas) Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour Difficulty: (Moderate - due to the assembly process)

Estimated Calories: ~400-450 per enchilada (depending on sauce and toppings)

Ingredients

For the Filling:

1 large sweet potato (about 1 lb / 450g), peeled and diced into ½-inch cubes

1 tbsp olive oil

1 yellow onion, diced

2 cloves garlic, minced

1 (15 oz / 425g) can black beans, drained and rinsed

1 cup corn (fresh, frozen, or canned)

1 tsp ground cumin

1 tsp chili powder

½ tsp smoked paprika

Salt and black pepper to taste

¼ cup fresh cilantro, chopped (plus more for garnish)

Juice of ½ a lime

For the Assembly:

8-10 soft flour or corn tortillas (corn for gluten-free)

2 cups (16 oz) red enchilada sauce (homemade or store-bought)

2-3 cups vegan shredded cheese (like Daiya or Violife), divided

Optional toppings: diced avocado, vegan sour cream, sliced jalapeños, extra cilantro

How to Prepare

1. Cook the Sweet Potato: Preheat your oven to 400°F (200°C). Toss the diced sweet potato with a drizzle of oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender. Alternatively, you can steam or boil them until fork-tender. Reduce oven temp to 375°F (190°C) for baking the enchiladas.

2. Sauté Aromatics: While the potato roasts, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 5-6 minutes until soft. Add the garlic and cook for another minute until fragrant.

3. Make the Filling: Add the cooked sweet potato, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Use a potato masher or the back of a fork to mash the mixture slightly—you want it to hold together but still have texture. Stir in the fresh cilantro and lime juice. Taste and adjust seasoning.

4. Warm the Tortillas: To prevent tearing, warm the tortillas for a few seconds in a microwave or a dry skillet to make them pliable.

5. Assemble the Enchiladas: Spread ½ cup of enchilada sauce evenly on the bottom of a 9x13 inch baking dish. Spoon about ⅓ cup of the filling onto each tortilla. Sprinkle with a little vegan cheese. Roll up tightly and place seam-side down in the prepared baking dish. Repeat with remaining tortillas, packing them snugly in the dish.

6. Sauce and Cheese: Pour the remaining enchilada sauce over the top of the rolled enchiladas, spreading to cover them completely. Sprinkle generously with the remaining vegan cheese.

7. Bake: Bake, uncovered, for 20-25 minutes, until the sauce is bubbling and the cheese is melted.