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Recipe: Mexican Lasagna / Layered Enchilada

This is basically a layered enchilada.


Roasted yam
Cube yam/sweet potato
Toss in Cumin, Chili Powder, Paprika
Bake at 375 for approximately 15 minutes (until tender)


Filling
Cube Zucchini, Bell Peppers (mixture of choice) for about 1 cup
1/3 cup frozen corn
1 can refried beans


Assembly
Place a small amount of Enchilada Sauce on the bottom of a baking dish (square for more layers, or lasagna for fewer layers)
Layer: Corn Tortilla, Refried...

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Recipe: Tostada

A simple vegan Mexican-inspired tostada for those leftover refried beans!


Dice Veggies - Zucchini, Bell Peppers, etc
Spread Refried Beans on your wrap of choice (gf/wheat/corn)
Layer diced Veggies
Bake at 375 until the wrap crisps
Remove from the oven and add diced Avocado & some Salsa

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Recipe: Stuffed Peppers & Spanish Rice

I finally did it! I finally made stuffed peppers! And I totally miss-judged the rice/pepper ratio, but I ended up with lots of yummy Spanish Rice left over.

As always, I didn't follow a recipe (and I'm writing this post a little late) so I'll do my best to remember the recipe, but please play with the ingredients and spice level on your own :)


Rice
1 C Rice - cook as directed


Cooked Filling
1/2 Red Onion
1/2 block Organic Firm Tofu -...

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Recipe: Vegetarian Burrito Bowl

I could seriously eat all the burrito bowls! And I, finally, managed to make one at home – I buy a lot of them, so this is a big cost-saver for me.

Here is my super easy vegetarian burrito bowl “recipe”:

Rice
  • 1 Cup White or Brown Rice of choice
  • 1/2 Juice from a Lime
  • Cilantro to taste
Vegetables
  • 1 Red or White Onion
  • 2 Bell Peppers any colour(s) will do
  • 1 Small Zucchini
  • ...
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