Zucchini Enchilada Casserole

I love Mexican food.

I could eat enchiladas all of the time, which is why this recipe is so great. A healthy version of enchiladas just gives me an excuse to eat Mexican all the more often!

I just threw together some veggies, beans and taco seasoning...

And stirred it all together...

Spread it into a pan and topped it with cheese...

And then baked it and ate it. 

It was delicious. So fresh and flavorful. Yum. I want to eat this again. Like, right now.

Zucchini Enchilada Casserole

• 3 Small Zucchinis
• 1 (14.5 oz.) can Diced Tomatoes
• 1 3/4 Cup Black Beans
• 3/4 Cup Corn (frozen or canned)
• 1/2 Red Onion (optional)
• 1 Tablespoon Taco Seasoning
• 1 Cup Cheese, shredded (I used Colby Jack)

1. Preheat oven 375 degrees.
2. Chopped the zucchinis into small, even size pieces. 
3. Drain the diced tomatoes.
4. Add all ingredients beside the cheese into a bowl and toss together. Dump into a greased 8x8' or 9x13 inch. pan.
5. Top with cheese.
6. Bake for 20 minutes covered (or longer if in a smaller pan) and then take the foil off and bake for another 5-10 to get the cheese melted.
7. Serves: 4-6

Enjoy!
-Bethany

Crockpot Chickpeas

I love chickpeas.

And I love how easy they are to make yourself. So inexpensive, too.

And There are so many things for you to make with chickpeas. Like hummus and desserts and "meatballs" and so much more!

I really love chickpeas. They are so versatile and healthy. The perfect vegetarian and gluten free food.

Try making them yourself and you'll never go back to canned.

Crockpot Chickpeas

• 2 Cups Chickpeas
• 1 teaspoon Salt

1. Rinse the chickpeas, get rid of any bad ones, and soak overnight.
2. The next morning drain the chickpeas then add to a crockpot along with the salt and water, filling until about two inches above the chickpeas.
3. Cook on high for 5 to 6 hours or until the texture of your choice. I usually go for 6 or a bit longer, because I like them nice and soft.
4. Drain, rinse and store in fridge or freezer. Make into the food of your choice.

Recipe from here.

-Bethany

Hummus Sandwich

If you are looking for a good, easy and inexpensive vegetarian sandwich, this is the one for you.

The hummus is garlic-y and delicious, the pickles adding some acidity, the cheese balancing it all off... you won't even notice that the meat is missing.

Hummus Sandwich

• Garlic Hummus
• Cheese
• Pickles
• Optional, any vegetables of choice

1. Prepare your hummus.
2. Lay out two gluten free bagels, or bread of choice, and spread a good amount of hummus on the bottom piece.
3. Slice the cheese and pickles (and vegetables, if using) and place on top of the hummus. Top with other half of bagel and enjoy.

Hope you like it as much as I do!
-Bethany

Garlic Hummus

I found this amazing recipe for hummus that didn't take tahini a while ago, and I have made it a bunch of times since! It is amazing, a delicious blend of garlic and cumin, made as thin or thick as you'd like...

I love it.

It tastes amazing, is super easy to throw together, and is heatlhy, too. Not to mention cheap. If you're looking for an inexpensive appetizer, this definitely qualifies.

Garlic Hummus 

• 2 Cups Chickpeas 
• 1 Clove Garlic, minced
• 1 Tablespoon Olive Oil
• 1 Tablespoon Lemon Juice
• 2 teaspoons Cumin
• 1/2 teaspoon Salt

1. Add all of the ingredients to your food processor and blend until combined, adding a bit of water if desired.
2. Eat right away or store in your fridge for a couple of days until you're ready to consume it.

Recipe found here.

I love an easy, healthy recipe, don't you?
-Bethany

Recipe: Easy Homemade Taquitos

I first made these a couple of months ago, as I am always on the lookout for new Mexican dishes, and they were an instant hit! 

They are super crunchy and delicious and they are a great, different way to eat your corn tortillas.

Flautas

• Tortillas
• Cooking Spray
• Filling (whatever filling you'd like)

What we like to use:

• Black Beans
• Corn
• Red Onion, finely chopped
• Garlic, minced
• Cheddar Cheese, grated
• Taco Seasoning

Make a big batch of this mix, using as much or little of each ingredient as you like, and freeze any leftovers for later (it's also amazing on polenta pizza!).

1. Preheat the oven to 425 degrees.
2. Place a cooling rack on top of a baking sheet (that's big enough to hold it).
3. Wrap a moistened paper towel around a few tortillas and microwave for about 30 seconds. 
4. Take the softened tortillas, spray one side with cooking spray, and place a couple spoonfuls of filling inside, then roll and place on the rack, securing with a toothpick or two. Repeat until all the tortillas have been used.
5. Bake in the preheated oven for about 15 minutes, then turn to broil and let them in for one more minute.
6. Serve with sour cream and enjoy!

Directions in how to make them is thanks to this recipe.

-Bethany