I’m glad you enjoyed today’s 1,000 words post! Oh graphs, we go way back. All the way back to my university days. I used to make so many painfully boring graphs while doing psychology research, it was really fun to just be able to make a silly graph. Ahhhh, my dear readers what would I do without you?
When I showed Eric the graph he laughed and said I should do one from his perspective!
In other news, today was a rather liberating day on the work front…
Whew…these bars are very high maintenance, but definitely worth the effort. I think they are my favourite flavour now (close seconds are Empower and Endure).
Other highlights of the day included welcoming two fabulous team members to Glo Bakery and being interviewed for a future VegNews article. Good stuff.
After work, I was yearning for some delicious Mexican food and nothing else would do. I decided to see if I could whip up a super quick vegan enchilada, inspired by Susan’s Summer Squash Enchiladas that I saw on her website last week. I didn’t have half of the ingredients that she used, so I decided to just wing it and use whatever I had. The result was actually really delicious…and just a half hour start to finish.
I thought it was going to be a flop, but ohhhh was I wrong.
Time-Crunch Vegan Enchiladas
Inspired by Susan’s Summer Squash Enchiladas.
- 2 handfuls baby spinach
- 1.25 cups enchilada sauce or pasta sauce
- 1 bell pepper, color of your choice (I used orange)
- 1 zucchini, chopped
- 1 medium onion, chopped
- 1 tsp mild chili powder
- 1/4 tsp sea salt, to taste
- 1 tsp nutritional yeast
- 1 tsp lime juice (optional)
- 1.25 cups cooked black beans, rinsed and drained
- 2 whole grain tortillas
- Vegan cheeze sauce for the topping: (4 tbsp hummus, 1 tsp or a bit more milk, 1/2 tsp nutritional yeast)
Directions: Preheat oven to 350F. Throw chopped onion into a large pot and heat until caramelized, stirring frequently for about 5 minutes on medium heat. Add in the chopped pepper, zucchini, beans, and spinach and cook another few minutes until the spinach wilts. Add in the pasta or enchilada sauce, nutritional yeast, sea salt, chili powder, and optional lime juice and stir very well. Cook for about 3-4 minutes on medium heat. Take a baking dish and pour about 1/2 of pasta or enchilada sauce onto bottom of dish. Now take 2 tortillas and fill with mixture. Wrap tortillas and place into dish, fold side down. Cover the tortillas with the remaining enchilada veggie/bean mixture and place into the oven uncovered at 350F for about 18-20 minutes. While it is cooking prepare the vegan cheeze sauce and then drizzle it over the enchiladas before serving. Makes 2 servings.
After adding pasta sauce and seasonings…
Sauce on the bottom of the dish:
Fill the tortillas…I enjoy Food 4 Life Ezekiel tortillas. Zap them in the micro for a few seconds to get them soft before rolling.
Place into dish with fold side down…
Cover with remaining mixture…
Cook for 18-20 minutes at 350F.
The vegan cheeze sauce brings this dish from wow… to YOWZA!
Is this real life?
Why yes, yes it is.
This also marked the first time I have ever made enchiladas! I can’t believe how easy it was. For some reason I always imagined them to be difficult to make. This recipe is a keeper. Onto the recipe page it goes. I’m packing up some orders and then the couch awaits my bum. Bliss.
Holy Enchiladas! Those things look FANTASTIC! I already have a go-to enchilada recipe, but these definitely look like they’re worth trying. :)
And banana bread glo bars?!? I think you’re trying to tease me here…I still have 20 minutes to wait until lunch! ;)
Can I say, I don’t think I’ve ever had enchiladas!? But this recipe looks well worth a shot, and I’ll try anything twice!!
I love enchiladas! These look really yummy!
Even vegan enchiladas look good! Way to go on the interview! Can’t wait to hear about it!
Those look SO good! I love homemade enchaladas because they have so much more structure.
Although I’ll be using HOT chili powder!
I modified the enchilada recipe a bit and made it into tacos since I didn’t have any enchilada sauce on hand. I don’t like peppers either, so I added mushrooms instead. I spread the hummus on the tortilla (cooked in the toaster oven) before adding the filling. It was amazing and so quick… I can’t wait to eat the leftovers for lunch tomorrow! Thanks for a great recipe!
I also have a subscription to a CSA. It makes me feel a warm and tingly to think I am supporting local farmers. My questions is do you cook kale or spinach to put in green monsters? If so, why and how?
hahaha is this real life!? are you david after the dentist?! ;) (youtube!)
i’ve always to make something like this, thanks for the reminder and pics! ezekiel wraps are the bomb.com
I will definitely try your enchiladas-mmmm! Have you tried Gina’s @ fitnessista? It’s under her cookbook, then casseroles. She makes the chicken ones for the pilot & the veggie ones for her!
Thanks for the suggestion! I love the finessita’s recipes… It is my goal to crack the raw maccaroons recipe!
I made these tonight, and they were AMAZING!
I’ve just discovered the wonders of nutritional yeast flakes myself – and thought that the vegan cheese sauce was the perfect addition! (I’ve already made your savoury oats- another delicious meal!)
All I can say is thank you for coming into my life! ; )
you’re lucky to have all of those ingredient there in canada…me, i just have to content myself with the restaurant’s enchiladas or a little of the veggies in it=)
These look incredible! It’s 10 pm and I’m NOT going to eat…..but you’re making me SO hungry!!!!
OMGosh, this looks soooo good! I can’t wait to try this. Also, those glo bars look ever so yummy.
I’d never made enchiladas either but I made these for dinner tonight because they looked so good. Changed the recipe a little based on what I had on hand and they were amazing! I love healthy volume food like this, it’s so satisfying. Thank you again for the great idea! I love your recipes.
I just made them, and they were fantastic!!! thanks for such an awesome recipe!
I tried these tonight and they were WONDERFUL!
I guess I am the only one confused by this recipe and it’s been up 7+ years.
First you say add the enchilada sauce to the veggie mix. Then four lines later you say add half of the ench sauce to the bowl you plan to use. This is a a bit confusing. Are we supposed to only use half of the sauce with the filling and half in the bowl I assume?
Hi Jeff, So sorry for the confusion. It’s supposed to read “Cover the tortillas with the remaining enchilada sauce and veggie/bean mixture and place into the oven uncovered at 350F for about 18-20 minutes.” I hope this helps, and I’ll try to amend the recipe soon.