Vegan Mexican Lasagna

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We’re finally doing it!!!!

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We are MOVING, people!!!

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Well, God willing. Until we’re in the giant truck on the road I won’t believe it’s happening.

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We’ve known we were moving to Colorado for over a year and have been anticipating it ever since. North Carolina has been a delight and all, but we are nomads in need of a change of scenery! We’ve literally been packing for months in the hopes we would get out of here sooner than later. I forget what it’s like to not have to shimmy around boxes to get around. I also have been wearing the same 6 outfits for a month, but I’m not sure if that’s because clothes are packed or I am lazy and only fit in 6 outfits right now.

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Also, I am ready to escape the suffocating heat and humidity. Ask me again in 6 months how I enjoy the snow.

 

Time: 1 hour (prep + cooking) | Serves: 4-6

Ingredients:

  • 6-8 corn tortillas
  • 2 cups of brown rice, cooked
  • 1 onion, chopped
  • 1 red bell pepper, chopped
  • 1 jalapeno, diced
  • 1 can of black beans, rinsed + drained
  • 1 can of pinto beans, rinsed + drained
  • 1 can of diced tomatoes
  • 1/2 cup of frozen corn
  • 1 can of diced green chiles
  • 1 cup of enchilada sauce
  • Juice of 1 lime
  • 1 tbsp. of olive oil
  • 1 tsp. of chili powder
  • 1 tsp. of cumin
  • 1 tsp. of smoked paprika
  • S+P, to taste
  • Cilantro, for serving

How to:

  • Preheat oven to 350
  • Heat oil a skillet over medium heat
  • Add onion + S+P, cook 3-4 minutes
  • Add red pepper + jalapeno, cook another 2 minutes
  • Add chili powder + cumin + smoked paprika + S+P, cook another 1-2 minutes
  • Add the beans + tomatoes + corn + chiles, cook for 1-2 minutes
  • Add enchilada sauce + remove from heat
  • In a greased baking dish, lay a couple of tortillas, can rip them into shapes to cover the entire bottom
  • Add a big ole scoop of bean mix + spread evenly
  • Add rice evenly
  • Top with more bean mix
  • Top with rest of tortillas
  • Top with remaining bean mix
  • Bake for 25 minutes
  • Remove + serve warm with cilantro
  • Cut off a giant square + go to town on your carb fest

Classic Totchos

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It’s time I reveal a secret to you.

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I would prefer to wait until the very last minute, but literally nothing else is going on in my life so here it goes.

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We’re pregnant!!!!

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And not just with tater tots. But a real, live fetus. Growing in my womb. I still can’t believe. We tried for so long and were first class passengers on the fertility struggle bus. This little bit is the biggest blessing of our whole lives!!!! But she is also trying to kill me. I thought girls don’t fight with their moms until they’re like 14??? Who knew it would happen this soon?! Really she’s just making my BP plummet on random occasions and making me feel like I’m going to faint while leading a Zoom call. V professional. Whatever, she’s worth it. But I am adding it to the spreadsheet of all the crap she’s put us through that I plan to whip out and review when she’s being a big ole turd.

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Oh, and fried potatoes are a pregnant girl’s #1 BFF.

 

 

Time: 1 hour (prep + cooking) | Serves: 3-4

Ingredients:

  • Half a package of frozen tots
  • Cheese sauce from here
  • 1 can of black beans, rinsed + drained
  • 1 red pepper, diced
  • 1/2 pint of cherry tomatoes, halved
  • 1/4 cup of pickled red onions
  • Cilantro, for serving

How to:

  • Cook tots according to package directions
  • Meanwhile, prepare cheese sauce
  • Once tots are crisp, scooch them together + top with beans + red pepper + cherry tomatoes + cheese sauce
  • Pop back in the oven at 450 for about 5-6 minutes or the broiler for just a hot minute until cheese has browned a little
  • Top with red onion + cilantro
  • Serve hot
  • Put a whole slop of these into a bowl + just enjoy the tater tot bowl of your dreams

Cauliflower + Pineapple Quesadillas

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I think Garrett may leave me.

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Things are getting tense.

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Garrett’s job is a little more flexible than mine, meaning he has a little more time during this quarantine than I do.

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Meaning, I MIGHT be asking him to do my usual chores for me. Sue me! At first, he offered to pitch in a little more. Then, I saw how good he was at household tasks and started making lil honey-do lists for him. He pouted and procrastinated, but eventually everything got done. Ya girl has somehow not folded laundry or scrubbed a dish this entire quarantine. Little blessings everywhere! But I feel like I’m starting to get too spoiled. Like, I might be acting like an ungrateful brat which is really off brand for me. I noticed it when I was working on a project today and without even batting an eye asked Garrett to refill my water and take out the trash immediately because the stench was annoying me.

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Self-isolating with me is fun!

 

 

Time: 1 hour (prep + cooking) | Serves: 4-5 quesadillas

Ingredients:

  • 1 head of cauliflower, cut into florets
  • 1/2 a pineapple, cut into cubes
  • 1 onion, sliced thin
  • 1 can of black beans, rinsed + drained + smashed
  • 1 tbsp. of garlic, minced
  • 2 chipotle peppers in adobo
  • 2 tbsp. of chili powder
  • 1 tbsp. of smoked paprika
  • 1/4 cup of apple cider vinegar
  • Juice of 1 lime
  • 5-6 tbsp. of olive oil
  • S+P, to taste
  • 8-10 whole wheat flour tortillas
  • Cilantro, for serving

How to:

  • In a food processor, combine garlic + chipotle peppers + chili powder + smoked paprika + apple cider vinegar + 1/2 of the pineapple chunks +1/2 the lime juice, blend until smooth
  • Heat 1 tbsp. of olive oil in a skillet over medium heat
  • Add onion + S+P, cook 4-5 minutes
  • Add cauliflower, cook another 12-15 minutes or until tender
  • Add remaining pineapple, cook for a minute
  • Lower heat, add sauce you made, cook for 10 minutes or until all of the stuff is coated nicely in your sauce
  • Meanwhile add 1/2 the lime juice to your bean smash + mix
  • Remove from pan + wipe clean
  • Heat 1 tbsp. of olive oil in the skillet over medium
  • To assemble quesadilla, spread some bean smash on two tortillas + top one with cauliflower mix + cilantro + smush together with other bean mix tortilla
  • Slide into skillet + cook for 3-4 minutes on both sides, flipping carefully!
  • Repeat with extra oil in the pan if necessary
  • Serve warm with more cilantro
  • Stand up at your kitchen counter with your leg in a tree pose + just go to town on these bad boys

 

Adapted from here!