Vegan Enchilada Lasagna Redux

Hello there,

I know we’ve all been there. A certain is in aroma in the air, and all of a sudden, in comes the grand idea to make a hearty Mexican meal. After a few minutes of mental conversation,  you decide you really want enchiladas, but you just don’t have the patience. Well, I’ve got the recipe for you!

Enchilada lasagna has all of the flavor and goodness of regular enchiladas but only 10% the hassle. I absolutely love this recipe because it’s simple. You sauté a few ingredients, you create layers, and you pop it in the oven. Simple! So simple in fact, it’s become one of my go to meals when I’m having company over. I’ve cooked this vegan meal for so many omnivores who are down right shocked that it is completely satisfying without any animal products.

Still not convinced? It tastes just as amazing, if not even better, as leftovers! Give it a try and let me know what you think.

Cheers & happy eating!

Jocelyn

* Disclaimer: This post contains affiliate links. As always, all opinions are my own!
Continue reading “Vegan Enchilada Lasagna Redux”

Recipe: Roasted Acorn Squash with Brown Rice, Beans, and Vegetables

Hello friends,

Who doesn’t love fall?

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It’s my favorite time of year. I love the colors, the weather, and the food! Once there is a crisp chill in the air, I tend to make at least one dish per week that utilizes a type of squash. But hey, I’m still the first to admit that all squash varieties have their ups and downs. I don’t think anyone enjoys hacking one open, but if you point in the effort, it’s so, so worth it! Think about a warm, sweet, roasted butternut squash, or how about spaghetti squash with homemade pesto sauce? Yum.  Continue reading “Recipe: Roasted Acorn Squash with Brown Rice, Beans, and Vegetables”