Roasted Vegetable Stacked Enchiladas

Posted on November 18, 2013 by Georgina

Roasted Vegetable Stacked Enchiladas

Ingredients:

1 large red pepper, chopped, seeds removed
1 medium zucchini, chopped
1 medium yellow squash, chopped
1 large onion, chopped
1 tablespoon olive oil
1 sweet potato chopped
1 can black beans, rinsed and drained
1 teaspoon ground cumin
1 teaspoon chili powder
2 garlic cloves, minced
1 jalapeño, minced
1/2 cup chopped fresh cilantro
Salt and pepper, to taste
2 cups red enchilada sauce
9-10 small corn tortillas
2 cups shredded Monterey Jack cheese

*This is optional but I added the zest and juice of 1 lime to mine 🙂

Directions:

1. Preheat the oven to 400 degrees F. Place red pepper, zucchini, yellow squash, sweet potato, and onion on a large baking sheet. Drizzle with olive oil and toss until vegetables are coated. Season with salt and pepper. Roast vegetables for 30-40 minutes, or until tender, stirring occasionally. Remove vegetables from oven and let cool to room temperature. Reduce oven temperature to 350 degrees F.

2. Grease an 8×8 square baking pan and set aside. In a medium bowl, combine roasted vegetables, black beans, cumin, chili powder, garlic, jalapeño, lime zest and juice(if using) and cilantro. Stir and season with salt and pepper.

3. Spread 1/4 cup of enchilada sauce into the bottom of the baking pan. Add a layer of tortillas, to completely cover the bottom of the pan(See my picture before for a trick!). Top with 1/3 of the vegetable/bean mixture and 1/3 of the cheese. Make a second layer of tortilla, enchilada sauce, vegetables/beans, and cheese. Top with with a layer of tortillas, enchilada sauce, vegetables/beans, and cheese. Spray a sheet of aluminum foil with cooking spray and cover the pan.

My mom taught my this trick to cut off two sides of the round tortillas. This makes them fit perfectly in the corners of pans with minimal overlap so you have a perfectly even layer. She’s a genius 🙂

4. Bake enchiladas for 20 minutes. Remove the foil and bake for another 10 minutes, or until cheese is melted and the enchiladas are bubbling. Remove enchiladas from the oven and let cool for 10 minutes. Cut into squares and serve warm.

This is another beautiful meal. I served this with some Salsa and chips and we had a delicious light meal. Hope you enjoy and of course thanks for reading my blog. I’m blown away at how many views and comments I get in a day. Never in my wildest dreams would I have thought that so many people would visit my site when I started this. Seriously you all make me so happy! 🙂

Spaghetti Squash Vegetable Bake

Posted on May 27, 2013 by Georgina

Spaghetti Squash Vegetable Bake

I hadn’t tried spaghetti squash until this past winter. I was soooo skeptical that it was just soooo easy to cook like everyone said. How in the world could it just string apart like that?!? It HAS TO BE some sort of special technique that people are under playing, has to be, c’mon how could it be easy?! Well I finally decided to give it a try and I’ll be damned- it’s freaking easy! Seriously you heat it and it use a fork to scrap out the insides and it’s just like noodles. I even told Jake they were a special kind of noodle in an attempt to get him to eat them- he believed me but even once I told him the truth, he STILL liked it! If you haven’t tried it people, you MUST! This is a great recipe to ease into the squash because there are so many other flavors, but I sometimes just eat the squash alone. Anyway, I hope you enjoy!

INGREDIENTS

1 whole spaghetti squash
2 tablespoons olive oil
1 red pepper, diced
1 zucchini, diced
1 carrot, shredded
2 cloves garlic, minced
1 tomato, diced
16 ounces tomato sauce
4 ounces shredded mozzarella cheese
1/4 cup shredded Parmesan

DIRECTIONS

Preheat oven to 350 degrees.
Cut the squash in half length wise (be careful), place in a microwave safe dish and cook in the microwave for eight to 12 minutes until soft. If you don’t have a microwave, place the squash halves on a baking pan and bake at 350 degrees for 45 to 60 minutes. While that’s cooking, add the oil, garlic, pepper, zucchini, and carrots to a pan, cooking over medium heat.
Once the squash is done ( and I let it cool a bit so you don’t burn the sh*t out of your hands) use a fork and scrape the flesh from the peel. It should flake off easily in strings, resembling spaghetti. Place the spaghetti squash flesh in an oven safe casserole dish. Add the cooked veggies, diced tomato, sauce, and most of the cheese and mix well. Sprinkle leftover cheese on top and bake for 30 minutes or until the cheese is bubbly.
Allow to cool for five minutes, serve, and enjoy! I also added some chopped basil on top, but thats just because I’m obsessed with it 🙂

Thanks for checking out my blog!

-G

Vegan Quinoa & Sweet Potato Chili

Posted on February 24, 2013 by Georgina

Vegan Quinoa & Sweet Potato Chili

makes 6 hearty bowls of chili

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Ingredients:

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish (optional)

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Then What To Do:

Heat oil in a large heavy soup pot over medium low heat. Add onions and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 1-2 minutes. Then add the following: tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes and add the quinoa. Continue cooking for about 15 minutes – 30 minutes(Mine took closer to the 3o minute mark that the 15), stirring frequently, until quinoa and potatoes are cooked. The chili will have also thickened- if it has become too thick for your tastes you can add a bit of water. Your’e done! Now, top with avocado and/or chopped cilantro & try not to eat it all! 🙂

*I really like hot foods! (hot as is spicy) so I added a dried chili pepper to this as well. I just kind of crushed/chopped it up and added it the same time as the beans, stock etc…Hope you enjoy!

xoxo