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.
those things look freakin’ delish!! I’m going to have to try them!
Question for you …. Where do you find “nutritional” yeast?? I have been looking for it the past few days in the grocery store but can only seem to find regular yeast. I’m so confused :P
Bulk Barn! :)
Whole Foods also sells it in their bulk bins!
Awesome – thanks ladies!! :)
it’s raining like crazy right now in toronto and this is exactly what i want to eat… holy yum.
I have to confess, I haven’t made enchiladas either. I love how these are vegan and you made that sauce using hummus. Looks so good!
Those look stinking incredible!!!!! We just bought some ezekiel tortillas at the store and I’m in Texas- I feel like we have to whip these up tonight Mexican/Texas style!!!!! :)
mmm that cheese sauce does make those babies look insanelyyyy delish. Great recipe!
oh wow, once again you’ve made something that looks SO delicious and healthy! and your photos look great, as always.
congrats on new employees, Glo Bakery is growing! :)
Oh yum. Will be trying that ASAP!
Congrats on last night’s Glo Bar success!
Those look SO good! And I loved the graph too :-)
Have I told you lately how brilliant this is?? If I had any motivation (or food in my house) I would make this right now!! haha
Congrats on the glo bars and the VegNews news is very exciting!! :)
Those enchiladas look great. I love it when a dish thrown together turns out fantastic.
This recipe looks amazing. I’m glad it’s real life. ;)
I love enchiladas! I have made vegetarian ones, but never vegan. I love them – it is the only way I can eat veggies!
Those look so YUMMY! I love Susan’s blog and your adaptation of her enchiladas looks so delicious. I must try them ASAP and I also need to try your savory cheezy oats :)
Those look soooo delicious!!! Adding to my list of must make items!
Those enchiladas look AMAZING, I can’t wait to try them out!! I loveee those Food for Life tortillas too.
The enchiladas look so good, and I am not even a fan of enchiladas.
Can’t wait for more of the liberate raw glo bars to go for sale, I didn’t have a chance to buy some and I would love to try them.
Your food looks great as always Angela!
Ooooh! Those enchiladas are making me salivate! I really want to try that “cheese” hummus stuff. I have the nutritional yeast, i just haven’t used any of it yet!
i just <3 that you post what you eat. it inspires me to eat a healthier food. :]
lately i've been in a vegan junk food kick. :p
YUM-O! Those look so good. Yay Glo Bakery keep growing. One day I hope that I can buy Glo bars in US stores. Keep up the great work!
This dinner looks great! Can’t go wrong with some good, homemade Mexican food.
They look delicious! I wish I could get Ezekiel tortillas to stay wrapped for me! They always fall apart on me.
Angela…..these look AMAZING…… i am not a vegetarian or a vegan….. but i was a vegetarian at one point in my life….. about 3 times a week i eat vegetarian meals still and LOVE THIS IDEA….. i am a huge fan of MEXICAN food and LOVE LOVE LOVE enchilladas…. what a perfect change for a summer meal :D
Wow. Those suckers would look great on a fork on the way into my belly ;) This weekend may be mexican now!
holy yum I need to make this asap!!!!!
I can’t wait to try the cheese sauce! Thanks for the great idea!
Looks like a good mix and tasty looking enchiladas.
enchiladas are my favorite food in the entire world! I can’t wait to try this recipe :)
Haha, is this real life?
I feel funny… :)
Those enchiladas look delicious! What a wonderful way to use ingredients that you have on hand!
oh.my.YUM. that sounds like a fabulous vegan dinner! i really need to start incorporating some great vegan meals into my life!
Those Glow bars sound great!
The enchiladas…I still don’t believe it’s real life!!
YUM. Yuuuuuuuuuuuum. Honestly, I’ve never had enchiladas before (!!!!) but these look amazing. Unfortunately I probably wouldn’t be able to cook vegan at all, since my family is sort of… eh. Prejudiced, I guess? They think I’m weird for being “so healthy” all the time. Meh.
It looks amaaaazing though! And congrats again on the Liberate bar! :)
Whooaaa those enchiladas look GOOOOD! Time crunch anything is fabulous in my book. Congrats on the VegNews interview too!!!!! HOW AWESOME!
I’ve never even had enchiladas but you make these look delicious and easy! I def want to try this out.
A FLOP? These look AMAZING! I love enchiladas, they are super easy!!
I’ve never cooked enchiladas, but this doesn’t sound too hard. They look so good!
These look wonderful, I’m so excited to try them…there will be a spotting of these in the near future haha!!
If you liked those, you should try enchilada casserole. Basically the same thing as enchildas, but in lasagna form – no rolling required, so it is even faster. I never roll mine anymore.
Looks great! Enchiladas are a big favorite in my house.
Those look lovly. One of these days I want to try your glo bars. Maybe in a couple of months I will order some. :)
Congrats on the VegNews interview. That’s so exciting!
I’ve never had enchiladas before, but these look so good & easy to make too! What is enchilada sauce though?
I think it is basically tomato sauce, spices, chili powder, seasonings, oil…etc. I just used pasta sauce (and chili powder) and it was still good.
That cheese sauce does make the dish! HOLY YUM.
I love VegNews! I haven’t picked up an issue in a while but will definitely buy the issue in which you are featured. Keep us posted!
The Enchiladas look amazing. And so easy to make too. I’m glad you enjoyed them. And I like the vegetarian cheese sauce too, looks great.
HOLY YUM!!!!!! These look fantastic!!!!!!!! Our CSA starts on Friday, so we’ll be getting a ton of veggies. This is on my list.
I think I *may* have said this before but I’ll say it again: You are a genius!!! This is quickly being jotted down on my meal plan for this weekend!
Ohhh!!! VegNews! You hit the big time now! Exciting!
these enchiladas look amazing!!! they look like they are load with flavor.!!
congrats on your veg news interview.
Yummmm!!! Those look tasty tasty tasty! :) One Q: Did you leave the “cheese sauce” cold or heat it up?
I left it cold but it might be good hot too!
Looks tasty, but you have me wondering… How is the Cheeze sauce vegan if it uses milk?
Oops I meant to put almond milk
I actually just bookmarked the original recipe a few days ago. I love how quick yours is and I’ll probably make it soon. What type of ezekial tortillas do you use? I know there a few different sizes so it would be helpful to know (that way all the filling will remain inside).
Have a lovely day!
I use the large size (I think that is the only kind my grocery store carries)