I’ve had a hankering for enchiladas lately (among other carby, cheesy things). We love the Stacked Roasted Vegetable Enchiladas, and apparently you do, too! I’ve loved reading your improvisations on this recipe (Both on the post and on Facebook… one of you even made the leftovers into soup! Brilliant!) So, to celebrate its one-year anniversary …
Pretty, aren’t they? I’ve always thought that peppers and chiles are some of the prettiest vegetables. Red bell peppers in particular. One weekend I had these beautiful multi-colored peppers (mostly Anaheims and poblanos) from our CSA box and wanted to do some kind of chiles rellenos dish. Only I didn’t want to fry …
Have you ever had enchilada casserole? This version has layers of caramelized roasted vegetables with gooey cheese and sweet salsa. It’s vegetarian as is, but you can add whatever leftover protein you like. I know what you’re thinking — veggie enchiladas can’t be that good. And why is everything just thrown into a casserole dish …
After all the pie and Nutella (um… the jar is half gone and it’s only been three days!) I think my poor blog needs a detox. How about a vegetarian Indian detox? I’ve got two recipes this week that are Indian-inspired and absolutely delicious. This first one is supposed to be an authentic Indian dish …
Let's make healthy eating easy and approachable for busy families! I'm a mom of 4, a cookbook author, and I've been creating real food recipes here since 2008. You can read more about us here. Thanks for stopping by!