Layered Veggie Enchiladas


Normally when I make enchiladas, I make them one by one: warming the tortilla, drenching it in enchilada sauce, filling it with veggies, then rolling them into place.. This time, I deconstructed the process a bit. Rather than filling and rolling, I layered it like a lasagna. It worked wonderfully!

I still warmed the tortilla, then I started each layer with enchilada sauce – tortilla – more sauce – veggies/beans/cheese – repeat. The middle layer, I omitted the sauce and put a thin layer of chili – I had some on hand that I wanted to use up. If you don’t have chili, you can just add more beans. This enchilada powder mix from Simply Organic is my go-to sauce.

Have fun with this recipe – feel free to get creative with the layers!


  • 1 bag of frozen tri-colored peppers (red, orange, yellow)
  • 1/2 onion, chopped
  • Chili
  • Cumin
  • 1 can black beans
  • 1 c chili (optional)
  • Enchilada sauce – Simply Organic powder mix and 8oz can of tomato sauce
  • Small corn tortillas
  • Cheese (optional)
  1. First, prep the veggies. Sauté the onion in some oil for about 5 minutes, then add the peppers. If using frozen peppers – be ware the skillet might sizzle a bit
  2. Next, add some seasonings – I used a few pinches of chili and cumin – taste and adjust as needed
  3. Get the enchilada sauce together – following instructions on the packet
  4. Heat the tortillas in a skillet
  5. In a casserole dish layer enchilada sauce, tortilla, sauce (enough just to cover/saturate tortillas), veggies, beans, and cheese (if using). The top layer should be tortilla, sauce and cheese.
  6. Bake at 350F until cheese is melted – it took about 45 minutes for ours to heat all the way through


Siete de Mayo!

So, first of all, my detox too a detour. Apologies to those who were following. A three day detox is a noble one though! It definitely helped realign my focus and drive to maintain a healthy diet and lifestyle. So that’s a plus.

Secondly, I totally missed out on Cinco de Mayo. I usually like posting fun, festive foods, and here it is, just a few days late. I made a version of Vegan Richa’s pulled butternut squash tacos. Below is my spin on the recipe. I will definitely make these again. They turned out awesome.


– 1-2lbs butternut squash, shredded
– oil
– garlic powder
– salt
– packet of organic Southwest Taco mix
– 1/4 c bbq sauce
– 1/4 c Drew’s Smoked Tomato Sauce

1. Sauté squash in a little oil, garlic powder and salt
2. Mix taco seasoning, bbq sauce and Drew’s Smoked Tomato sauce in a separate bowl. Use about 1/4 c of the spiced paste and add it to the skilled
3. If necessary, add 2-3 Tbls water
4. Simmer until squash is tender
5. Serve on corn tortillas with your favorite taco fixings!


Vegan Taquitos

I made these taquitos tonight and they were muy delicioso! Next time, I think I’d make my own refried beans rather than using the canned kind. I also modified the recipe a bit. These would make a perfect party appetizer or for a full meal, serve with some rice and veggies.


  • 1 15-ounce can vegan refried beans
  • 1 c vegan Daiya pepperjack cheese shreds
  • 1/2 green pepper, diced
  • 1/2 red pepper, diced
  • 1 Tbls fresh lime juice
  • 12 corn tortillas
  • Canola spray


  1. Heat the oven to 425 F
  2. On the stovetop, put a skillet on medium-high heat. Cook tortillas for about 2 minutes or until slightly crisp
  3. Mix beans, peppers, cheese and lime juice. Spread on warmed tortillas. Roll up. Spray with canola. Sprinkle with paprika and garlic powder


4.  Cook for 5 minutes, turn and cook for 5 more. Serve with salsa and veggies!