The Chef: Elizabeth
The Menu: For today's meal, you'll need to go ahead and bust out the ol' x-ray specs. Since the flautas are rolled, that's the only way that you'll really get a good look at their black bean, roasted butternut squash, and caramelized onion insides. On top, you can see some Vegan Gourmet sour cream and a sprinkling of avocado. The condiments continue counter-clockwise with fresh lime wedges and—making its grand return to Café VegNews—corndiment! Yes, we've been missing this little roasted corn gem, which perfectly complimented the beans in las flautas. Finally, our daily salad got a little color kick from some red bell pepper and multi-color tomatoes.
The Goods: For a comforting lunch on yet another cold, dreary day Elizabeth came up with a hearty Mexican food-style lunch. Inspired by the Black Bean and Sweet Potato Flautas from Yellow Rose Recipes, these rolled little goodies totally hit the spot. Want to know more about this cookbook? Be sure and look for a full review in the May+June issue of VegNews!