Happy New Year Everyone !
I was so ready to get back in the swing of things this week…kids back in school….gym routine…healthier eating…and then my family gets hit with the flu bug ! My son had it last week…hubby and I had it Tuesday and my daughter has it now ! Nice way to start the year
So while I was stuck at home yesterday with a sick daughter (and really craving some veggies after the last few weeks’ indulgences!) I came across a recipe for Stacked Roasted Veggie Enchiladas. After realizing I had all the ingredients, I went to work ! The great thing about this dish is you can customize it to your taste in veggies. I also made a few changes in the sauce. Her’s calls for jarred salsa mixed with some fresh cilantro but I had a ton of tomatoes to use so I decided to roast them with some garlic cloves to make the sauce…I LOVE the flavor of roasted tomatoes and garlic…can almost put it on anything.
Anywho, here’s my modified version of her recipe using vegetables I had on hand. Just try to cut your veggies in the same size so they roast evenly
- 1/2 butternut squash, peeled, and cut in cubes.
- 2 carrots, cut in bite sized pieces
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 6-8 baby bella mushrooms, chopped
- 1 red onion, sliced
- 1 cup spinach, chopped
- 1 cup frozen corn
- 1 cup black beans (I used black lentils because I had some cooked ones on-hand)
- 1.5 tsp cumin
- 10 corn tortillas
- 2 cups shredded cheese (I used Monterey jack)
- Garnish with avocado and sour cream
- *Jar of Salsa
- 1/2 cup fresh chopped cilantro
*If you want to make the roasted tomato sauce instead of the salsa, just roast about 5-6 large sliced tomatoes and 4 cloves of garlic (drizzled in olive oil and S&P) on a pan on 425 for about an hour (checking after 45 minutes) … once cooled, add cilantro and blend.
Preheat oven to 425 and place your cut up veggies (minus the spinach, corn, beans) in a bowl. Drizzle with olive oil and sprinkle with cumin and salt and pepper and bake for 35 minutes. Toss with the spinach, corn and black beans.
Spray a 9×11 baking dish and lay 5 tortillas (you can tear them to make them fit) on the bottom. Spread half of your salsa/tomato sauce on top. Top with half of the roasted veggies and half of the cheese. Repeat ending with cheese. Cover in foil and bake at 350 for 20 minutes. Remove foil and bake another 10 minutes. Enjoy !
I was also browsing Oh She Glows in which she featured her “Top 21 Vegan Dessert Recipes of 2011” … this particular one is a healthy version of rice krispie treats and I was so excited that I had all the ingredients (only 5!!!) They are so yummy and I love that they aren’t sugary tasting like the original marshmallow and butter-laden treat ! I actually felt good about giving my son a second one when he asked for it! So here goes….(I doubled her recipe)
Rice Krispie Balls
- 1/2 cup almond butter
- 2 tsp vanilla extract
- 2 cups rice crisp cereal
- 6 T brown rice syrup
- 2 T cacao nibs (or mini chocolate chips)
In a saucepan, stir together almond butter, brown rice syrup and vanilla until melted. Add cereal and chocolate and stir until well blended. Wet your hands and shape into balls and place on parchment or saran wrap until cool. Makes a dozen.
And last, we are doing a giveaway with Mamma Chia. All of us Healthy Mammas have raved about the benefits of Chia…and we’re so excited it comes in a drink now I’ve tried all 4 flavors and they are all great…I have to say the Cherry Lime is my favorite…I think because it reminds me of the cherry limeades I drank as a kid…great flavor combo All you have to do is COMMENT on this post to enter …one lucky winner with win 4 VIP Free product coupons !! Giveaway open to US residents only.
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To find a Mamma Chia store near you : http://www.mammachia.com/find-us
One bottle of Mamma Chia contains:
* 2500mg Omega-3
* Excellent Source of Fiber
* 4g Complete Protein
* 95 mg Calcium
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Mamma Chia comes in 4 delicious flavors:
Thanks and hope everyone has a great weekend !!!!