Okay, I admit this recipe can feel tedious. Lots of prep and steps, especially if you’re making homemade seasoning, sauce, and sour cream. It’s not one you’d make in a pinch, but it’s sooo tasty! So I now approach it in two parts- I do all the chopping and prep the day before (or morning of), and store the ingredients in the fridge until I’m ready to assemble. This makes the whole experience much more manageable and enjoyable. :)
Large package of corn tortillas
1t olive oil
1 medium red onion, chopped
2 red peppers, chopped
2 cloves garlic, minced
2 large handfuls of spinach, chopped
1 14.5oz can diced tomatoes, drained
3 medium tomatoes, sliced thin (optional)
2-3T taco seasoning mix or homemade taco seasoning
14oz package of firm tofu
2 shallots, finely chopped
Juice from 1 medium lime or 2T lime juice
2 heaping tablespoons nutritional yeast
salt/pepper to taste
1 can refried beans
3c enchilada sauce (canned or homemade)
1 recipe of vegan sour cream
- Preheat oven to 350degrees F and grease a 9×13 casserole dish, and prep taco seasoning, enchilada sauce, and sour cream (if making own/homemade).
- In a medium bowl, mix refried beans, 1/2c salsa, and 3T almond milk until incorporated. **warming the beans slightly makes it easier to mix and spread
- In a separate bowl, finely crumble tofu and stir in shallots, lime juice, nutritional yeast, salt, and pepper. Set aside.
- In a large skillet, sauté the chopped onion, pepper, and garlic in the olive oil (you can use water as needed instead of oil) over medium heat until softened. Add corn, tomatoes, spinach, and the taco seasoning. Stir well and cook another 5 minutes.
Begin assembly of the casserole:
- Cover the entire bottom of pan with tortillas and spread a thin layer of the beans/salsa over top, using about half of the mixture. Layer half the vegetable mixture over top of beans and cover with a second layer of tortillas.
- Cover tortillas with 1-1 1/2c enchilada sauce followed by tofu mixture and a thin later of sour cream (using about 1/3c). Cover with a third layer of tortillas.
- Spread remaining beans/salsa mixture and layer of vegetables, and cover with a final layer of tortillas.
- Generously spread remaining enchilada sauce over top and cover with thinly sliced tomatoes and vegan parmesan (optional). Cover the casserole with foil and bake for 40 minutes. Remove foil and cook another 5-10 minutes until the top is browning and the corners are bubbling. Allow to cool slightly before serving. Sprinkle with toppings of choice (green onions, crushed tortilla chips, avocado, salsa, sour cream,… you get the idea). :)
We brunched and thrifted, watched movies and did some reading. Nate worked a night shift and I caught up with my girl Allison at The Market and Holly Street farmer’s market.
oh the head tilt. when will I ever learn?! ^^
Pink Plum, Pasadena ^^
Feeling reset for the new week, and started off my Monday morning with a few loads of laundry (a really nice neighbor transferred my towels to the dryer and paid the 50 cents to dry them- what?!). But also started the day with this coffee cake and this coffee. :) Highly recommend.
I have NO idea how 15 cleansing days just went by?! That is a GOOD thing, and it also means I’m at the half-way point. I feel great (and I’m not just saying that). It could be a total placebo effect, since I know exactly everything I’m eating, and that it’s all super healthy, but regardless I think I look and feel like I did the day I got married almost 7 years ago (minus a few wrinkles, freckles, postpartum hair loss, etc etc – you get the idea).
I slacked on the documentation for week 2. Most of the time I was too busy eating to worry with taking pictures. But above was my juice/smoothie from this morning: kale/spinach/romaine/celery/cucumber/apple/lime. I made a juice with the celery, romaine, and lime, then blended in the rest. I know those ingredients might sound weird, but I think you’d be surprised at the flavor… I love shocking people with the unexpected good taste of green smoothies (am I right, mom and dad?!). :)
My will-power has gotten stronger… I also think my body has just adapted to this new normal. I had one day last week where all I could think about was chips and salsa, and a complete batch of Chocolate Covered Katie cookies, but I talked myself down and felt fairly empowered by that. :) Only
14 more days to go. . .
This quickly became a new favorite soup (it was the three consecutive bowls that tipped me off). I can’t remember where I found this recipe, so if you recognize it from somewhere- let me know so I can give appropriate credit and thanks! I added rosemary to the recipe and think you should do the same… :)
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Al took me out for breakfast last week in celebration of getting placed for my MFT practicum this fall. I was a bundle of nerves the morning of match day, and when the call came in from my top choice I’m pretty sure I tossed Lucille into Al’s arms so I could answer my phone with shaking hands and give my resounding “YES! I accept!” It is certainly a relief to be done with interviews and have this part of the process sorted out.
So we celebrated at Cafe Verde. And had to tell Lucille several times to tone down her enthusiasm. :)
I just have to give these enchiladas from Oh She Glows some press. Wow.
Living with Allison again means hours of talking about food, cooking food, then talking about food again for hours after eating it. It’s perfect. We’ve been trying out all kinds of vegan recipes the last several weeks, and have found some real winners. This one…total comfort food. We’re talking onions, garlic, sweet potatoes, zucchini, bell peppers, spinach, and avocado all in one recipe.
A bit tedious to prepare, but so worth it in the end. Of course there are no photos of my end result because the second they were out of the oven I was consuming them as quickly as possible. :)