VIDEO: In The Kitchen with Center for Plant Based Living

In The Kitchen with Center for Plant Based Living

In The Kitchen with STL TV is a cooking show designed to help highlight local restaurants in St. Louis.

Host: Angela Hochman
Owner: Caryn Dugan
Company: Center for Plant-Based Living
Social Media:
Facebook: @centerforplantbasedliving
Instagram: @Plant_Based_Center

131 West Jefferson Avenue
Kirkwood, MO 63122
(314) 394-2063

What’s cooking?
~Pumpkin & Black Bean Enchiladas

Recipe for Filling

1 1/2 cup (14-oz can) low sodium black beans
1 1/2 cups chopped frozen spinach
1 cup frozen sweet corn
1 cup pumpkin puree
1 4-oz can of green chilies
1 1/2 teaspoons smoked paprika
1/2 teaspoon garlic powder
pinch (or to taste) red pepper flakes
salt and freshly ground pepper to taste

Recipe for Cream Sauce

1 1/4 cups cashews, soaked in water for 30 minutes
juice of 1/2 lemon
1 1/2 tablespoon nutritional yeast
1/4 teaspoon garlic powder
pinch of salt
2/3 cup of water

slivered green onions
1/4 cup roasted and unsalted shelled pumpkin seeds (I get them at Trader Joe’s)
sliced avocado

10 6-inch corn tortillas
24 ounces salsa verde, divided


Preheat oven to 350 degrees-F. To a large and preheated skillet, add the beans, spinach, corn, pumpkin and chilies. Stir often and get very warm. Add the paprika, garlic powder, red pepper flakes and salt and pepper to taste. Taste and adjust seasonings if needed. Using a fork, mash some of the beans into the mixture, really pulling the flavors together. Reduce the heat down to a low simmer just to keep the mixture warm.

Pour one half of the salsa in a 9X13 baking dish. Heat your tortillas either in the microwave and keep a damp towel over them, or place them on a clean hot skillet for 15 seconds, flipping once. Corn tortillas will tear easily if not very warm. Place the warm tortilla down on a work space and place 1 1/2 tablespoons of the mixture on the tortilla about 2/3 of the way down. Working quickly, roll the tortilla and place it seam side down in the baking dish to secure. Repeat.
Pour the remaining salsa verde on top and cover. Bake for 25 minutes.
While baking, make your CREAM SAUCE.
Drain the cashews and add the rest of the ingredients, except the water.. Turn on the blender and begin to drizzle in the water. Get everything whirrling well and although it does thicken up a bit as it sits and cools, you don’t want it too thin, so you may not use all of the water. Check for taste and adjust to your palate.
When the enchiladas are finished, uncover the dish and drizzle on the CREAM SAUCE. Bake for another 5 minutes. For a little browning, add 46-60 seconds of broiling.
Remove and garnish with green onions, pumpkin seeds and avocado.

Makes 10 enchiladas, Serves 5


Music by: Scott Holmes
Song: Teamwork

#STLTV #InTheKitchen #STL #STLFood #STLFoodie #CarynDugan #HowToCook #Cooking #PlantBased #AngelaHochman #ExperienceSTL #StLouisRestaurant #CenterforPlantBasedLiving #PumpkinBlackBeanEnchiladas #Pumpkin #BlackBean #Enchiladas #ScottHolmes #CookingShow #Vegan #VeganFood

-Visit our website:

Like us on Facebook:
Follow us on Twitter:
View our channel on digital cable channel 992, or on the web at


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Website Powered by

Up ↑

%d bloggers like this: