Good evening!
It was a productive day, albeit not very restful, but for some reason I feel really rejuvenated. Strange. Must be this summer weather giving me an extra kick to my step.
I spent the morning cleaning and doing laundry and then I spent the afternoon baking Glo Bars. I have about 300 Glo Bars to bake + ship out by the time I leave for Chicago. We have a lot going on this week with Eric’s birthday and family coming to visit, so I need to bite the bullet with work to make sure everything gets done on time. I feel a lot better after crossing off 8 orders today.
After work, I prepared dinner! I was so excited for this dinner tonight. :)
Black Bean and Summer Squash Enchiladas (Take II)
Adapted from Fat Free Vegan. See my other version here.
Ingredients:
- 1 medium onion, chopped fine
- 2 cloves garlic cloves, minced
- 1/2 cup green or red bell pepper, chopped
- 2 patty pan squash, diced (or zucchini or yellow squash)
- 1/2 teaspoon ground cumin
- 1 teaspoon mild chili powder
- 1 1/2 cups cooked black beans, well rinsed and drained
- 1/2 teaspoon salt (or to taste)
- 2 teaspoons lime juice
- 1.25-1.5 cups enchilada sauce (or tomato sauce)
- 4 corn tortillas
- chopped green onions, for serving
- Mae’s humnut cheese sauce (or cheese of choice)
Directions: Preheat oven to 350F and oil a baking dish. 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, chopped squash, beans, and all seasonings and cook for about 3-4 minutes on medium heat. Take a baking dish and pour about 1/2 cup of pasta or enchilada sauce onto bottom of dish. Now take 4 tortillas, one at a time, and fill with mixture, dividing it up evenly between the 4 tortillas. 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 25 minutes. While it is cooking prepare the vegan cheese sauce and then drizzle it over the enchiladas before serving. You can also bake them with the sauce on top like I did tonight. Makes 4 servings.
A great use for summer squash! We got a few more patty pan squash in this week’s CSA so I was excited to be able to use them in this recipe.
It was a tight squeeze for 4 tortillas, but I made it work. ;)
Make sure you roll them and place them fold side down so they stay in place.
Now pour sauce over top along with the cheeze sauce (or your preferred cheese).
I sprinkled with a bit more veggies for some colour.
Now bake!
Eric suggested we go for a quick bike-run while we anxiously waited for dinner. It was another beautiful day outside so we took advantage of the weather- him on wheels, me on foot. ;)
The Can’t-wait-for-Enchiladas Run:
- Distance: 3 miles
- Time: 25:45 mins
- Avg pace: 8:34 min/mile
Mile splits:
- Mile 1: 9:12
- Mile 2: 8:19
- Mile 3: 8:11
I was feeling speedy today and my legs felt great! I love runs like that. We talked a lot about our upcoming Chicago trip and what we want to see and do while there.
Just as we rolled in, the timer was going off…
I turned the oven off, quickly showered and in 10 minutes we were eating a delicious meal.
Two thumbs up!
We went back for more and split another one.
On the side we had a simple romaine salad with carrots, tomato, green pepper, and sesame seeds:
MmmmmmMMmMMmmmMMMMMmmmmmm. lol.
I will cry when cherries are no longer in season. They are my absolute favourite fruit. (I just got an urge to make my first healthy cherry pie….will have to try that out someday).
I had two bowls and the second bowl put me over my limit…but in a good way of course. ;) I have never regretted eating a single cherry, even if I am rocking a cherry baby right now.
I can hear the dishes faintly screaming my name. I’m trying to ignore them though (it’s not very hard). I am going to go outside and help Eric with some yard work. Hoping to end the weekend with Eat Pray Love and Lie To Me. We are 1 episode away from being caught up to this current season. The show just gets better and better, I don’t know how they do it! I even like it better than 24.
Nighty Night :) Until tomorrow mes amies.
i love that i can always come here to find the most COLORFUL and fresh meals ever! this sounds amazing…i’m surprised you could stop at just one and a half! i would have wanted the whole thing :)
I know how you feel about the cherries. I always love summer produce but this year, for some reason, I am loving it a million times more and not sure how I will live without its local goodness come winter!
Mmm I love making enchiladas with Ezekiel tortillas. In my opinion the best kind to make em with! I dearly love cherries as well. Gotta freeze so you can have them in the winter!
How random! I was just wondering this afternoon how squash would pair with black beans. I have been getting lots of squash from my CSA too. I will have to give this a try! Now, just need some ideas for all this okra… :)
These look fabulous! No doubt much much better than anything you’d find in any greasy Mexican place. :P
And I noticed your adding little French phrases in your posts- must be getting excited! :D
I say, when it comes to cherries, there is no such thing as too many ;) I love those things in the summer!
I loved your first version of this recipe so much! I did change it up because I made it with my guy friend who is a huge meat eater so I just added chicken and then put real cheese on top. It was absolutely perfect for the both of us.
I love enchiladas – we eat them almost weekly in our house – so those look fab!
I agree with Heather. You always have the most amazing colorful dishes! I love it!
Your enchiladas look fabulous! Worth the wait:)
Wow, you are super fast! I notice that you speed up a lot in your later miles. Is that intentional or does it just happen?
Its intentional. I did a post on running negative splits a little while ago :)
Ahhh! Just read it and learned a lot. Thanks! Might try a negative split tomorrow ;-)
Great idea to work out while they’re cooking–that way you don’t spoil your appetite! I do that when I roast beets in the toaster oven since it takes about an hour or so.
Will definitely be making those enchiladas!
Hey,
Your enchiladas look delicious and they inspired ME ( yes thats me ) to make my own version . I am not vegan but it doesn’t mean I can’t get inspiration from vegan recipes. Thanks for the awesome recipes.
Oh my word-that is a whole lot of enchilada goodness on that screen. Your recipes always look so delicious!!
Those enchys look fantastic — and so do the cherries. I love summer fruit.
Great run as well – your negative splits are amazing!
Wow you had such a productive day. Glad you could check off some stuff and relieve some of the stress. \Dinner looked so goo.
Anything that includes humnut sauce is delicious in my book…and who doesn’t love cherries? Hope you’re having a wonderful evening!
Oh. Dear. Me. Those look great!
You can send them to
Shanna, ## Somewhere St., Sunnyvale, CA ;)
I’m sure they’ll be fine in the mail!
Those look great! I love enchiladas and I’m always up for learning how to make them healthier, so thanks :-D