Sweet Potato Black Bean Enchiladas

Sweet potato enchilada recipe #vegan

My little baby blog is 3 months old today!

These 3 months have taught me so much already. Mostly I’ve learned that blogging is hard! I’ve spent countless hours learning about Rich Pins and RSS feeds and how to take a pretty picture of a bowl of soup. I’ve had a few highs, like getting my first pictures accepted to FoodGawker and TasteSpotting, and lots of frustrations, like cooking delicious food that isn’t at all photogenic, accidently shutting down my entire site for hours, and erasing everything off my boyfriend’s phone. Plus there’s trying to blog consistently without even owning a computer, making do with free, online photo editors, and having pretty much no clue how to use my camera.

vegan sweet potato black bean enchiladas #vegan

I’ve had many moments where I’ve had to wonder, “what’s the point?” There are so many incredible, established bloggers out there. Is there really any need for just another blog by just another girl? What do I have to offer? My pictures aren’t that great, I’m not even that good at cooking, really. I don’t know how to leverage social media (who has the time?!), and SEO is still a mysterious black box to me. What will people think of my posts, my pictures, my recipes, my writing? What will people think of me? Will anyone even read this? Maybe I can’t do this?

enchiladas ohsheglows recipe

But then, when I push all that self-doubt aside, I’ve had many more moments where I’m excited by what I’ve already learned and created in such a short time. I’m excited by the community of bloggers and seeing what everyone else is sharing. I love the comments that trickle in from people who have read and enjoyed my posts and maybe even tried a recipe. I love when someone pins something I posted. I love seeing how my photography has improved by leaps and bounds though I still struggle to get a good shot before my lunch gets cold. There’s the satisfaction that comes with clicking ‘publish’ on a new post. The way this blog captures, forever, a moment in time, and a meal long eaten and otherwise forgotten. Blogging has been a creative outlet, a social forum, a challenge. I’m not sure how long this will last, or what direction this blog will go, but for now I’ll keep cooking and baking and eating, staging and shooting and editing, writing and reading and learning. I’ll keep doing and I’ll keep blogging.

enchilada recipe

Now, onto the recipe! Since I’m still obsessing over The Oh She Glows Cookbook, these Sweet Potato Enchiladas were inspired by her vegan enchiladas. I passed on her avocado sauce, but tried the enchilada sauce recipe, and this sauce is so good! You won’t be missing the piles of cheese at all when you try this recipe.

Bonus, these enchiladas can be prepared ahead of time and popped in the oven when you’re ready for dinner. I was worried they would get soggy, but I prepared them and didn’t bake until the next day and they were perfect with just enough crispness to the tortilla. They also reheat well and are even delicious cold.

Sweet Potato Black Bean Enchiladas
Prep time
Cook time
Total time
Use store bought or homemade enchilada sauce.
Serves: 5
  • 10 small corn tortillas
  • 1 tbs coconut oil
  • 1 clove garlic, minced
  • 2 sweet potatoes, chopped
  • 1 cup grape tomatoes, halved
  • 5 cups spinach (I used frozen...you'll want about 1 cup when cooked)
  • 1 cup corn (again, I used frozen)
  • ½ red onion, chopped
  • 1 20 oz can black beans, rinsed and drained
  • 2-3 cups enchilada sauce
  1. Preheat oven to 350 F
  2. Add sweet potato to a pot of a boiling water. Cover and reduce to a simmer, cooking until tender (about 10 minutes). Drain and set aside
  3. Meanwhile, heat oil over medium heat in a large pan, and cook onion until translucent.
  4. Add garlic, reduce heat to medium-low and cook for an additional 2 minutes
  5. To the pan, add beans, chopped tomatoes, corn and spinach
  6. Cook for an additional 10 minutes, until spinach is wilted (if using fresh) and tomatoes are softened and corn is cooked through.
  7. Meanwhile, prepare enchilada sauce if making homemade
  8. Cover the bottom of a large baking dish with a thin layer of enchilada sauce
  9. Add ½ cup of filling to each tortilla, wrap and place in dish
  10. Pour remaining enchilada sauce and any left over filling over top
  11. Bake for 20 minutes

Find Angela’s Easy Enchilada Sauce HERE.

It’s the little things

lemon rooibos tea

I quit drinking coffee (again) last week. Only one day of headaches, two days of brain fog, and a celebratory lemon rooibos tea. Today is Day 9, and I’m going strong.

peaches and creme smoothie

out for a run

Joined a running club at work. Every week we do two runs as a group, and at least one on our own. As my intervals get longer, I’m discovering new spots in the ‘hood. You can cover a lot of ground when you run. I’ve never been much of a runner, but I’m running

A cat in a bag

This homemade berry fruit leather.

Had to make this twice before getting it right, but mmmm fruit leather. Will make again.


Protein Pops | Beauty Detox

protein pops

I never got around to sharing my smoothie last week as part of Kimberly Snyder’s recipe challenge, but I turned the leftovers into popsicles, and that’s worth sharing! Seriously, what’s better after a hardcore workout than a popsicle that you can feel good about?!

Now, Kimberly’s smoothies included spirulina, which if you’re not familiar, is an algae that is super high in protein. It’s sold in a powder form, which makes it perfect for adding to smoothies. I’ve considering buying it a few times, but it’s pretty pricey, so I’ve held off. So I went with my other favourite source of plant-based protein: hemp seeds!

With even more protein per gram than spirulina, I use this stuff in everything. Just sprinkle on salads, mix into grain dishes or try this recipe and blend into a smoothie frozen into a popsicle.

For this smoothie turned popsicle I blended up:

  • 3 packed cups spinach
  • 1 frozen banana
  • 4 tbs raw hulled hemp seed
  • 1 serving protein powder
  • 3 tbs raw cacao
  • 2 tsp vanilla extract
  • 2 cups water or almond milk

Check out Kimberly’s Spirulina Power Protein Smoothie here.

Easy Indian Chana Masala | Curried Chickpeas

chana masala

We all have those quick, and easy meals that we turn to when we get home late and hungry and need to get something on the table asap. Those meals that don’t require any fancy ingredients, precise measurements or a sink full of pots and pans. Scrambled eggs was often that meal for me. Lately it’s been cereal. Oh, and sweet potato fries. The thing is though, if you have 3 different lazy/last-minute meals then you’re eating a lot of eggs, cereal, and fries. But if you expand that repertoire to include this Chana Masala dish then you get to eat more interesting stuff more often.

curry ingredients

I love chickpeas. And this dish just requires that you open a couple cans and stir in chopped veg and spices. So easy, yet so much better than an almond butter sandwich.

curried chickpeas

I made chana masala after seeing Angela’s recipe in The Oh She Glows Cookbook. (Love her book so much by the way! I’ve made a a few recipes so far and of course she never lets me down.) I pretty much stuck to her version, which you can find over here.

easy vegan chana masala

Make this recipe once and you’ll see why it’s a great Tuesday night option. You just need to have rice ready to go in the fridge. Or eat it over greens, or smooshed on toast!

What’s your go-to meal?

curried chickpeas

If you love chickpeas.

Muffin Tin Eggs in Flaky Pastry Cups

easy muffin tin breakfasts

Those times I really need something to eat are rarely the times I really want to cook, but when hunger strikes and I’m crunched on time, just plain lazy, or the cupboards are bare, there’s usually something I can pull out of the freezer.

Muffin tin eggs are one of my favourite things to have on hand. They’re easy to heat up in the morning in the microwave or toaster oven, and they’re nice and portable to eat on the go. You can even pack them up while they’re frozen and they’ll be thawed in time for lunch. In just about 30 minutes, I can stock the freezer with two dozen egg muffins, which my boyfriend usually scarfs down in 3′s. At least it’s not McD’s, right?

pillsbury rolls for muffin tin eggs

I love to have them in my freezer, but ever since I first made them for a cottage weekend a few years back, these egg muffins are also my go-to whenever I’m making breakfast for a big group. They’re so easy, versatile (add cheese, bacon, ham, asparagus,…), so cute and they never fail to impress. Using the cook time to brew coffee and fry up bacon is way more efficient than trying to run 20 slices of toast through the toaster while dishing up made-to-order eggs.

I’ve made these with toast and ham or bacon cups, with and without little toast lids, and I’ve also gone with no cup at all. This time I used Pillsbury Flaky Rolls to create these flaky, buttery, golden cups for my muffin tin eggs scrambled with tomatoes, bell peppers, mushrooms, onion, spinach and basil. A little spoon of salsa on top, a side of crisp bacon and a salt-rimmed Cesar and you have a quick and delicious brunch for a crowd.

Muffin Tin Eggs

Muffin Tin Eggs in Flaky Pastry Cups
Prep time
Cook time
Total time
Serves: 18 egg muffins
  • 1 dozen eggs
  • ¼ tsp salt
  • 1 tube Pillsbury Flaky Rolls
  • ¼ red bell pepper, chopped
  • 2 brown mushrooms, chopped finely
  • 1 tomato, chopped
  • ⅛ yellow onion, minced
  • 1 cup spinach, chopped finely
  • ¼ cup fresh basil, chopped finely
  • 1 tbs butter or oil to grease muffin tins
  1. Pre-heat oven to 350F
  2. Line a greased muffin tin with broken off pieces of Pillsbury Flaky Rolls dough (a small, thin piece on the bottom and a ribbon around the side -- less is more)
  3. Use a fork to poke holes into the dough on the bottom of the tins
  4. In a large bowl, crack eggs and whisk together with chopped vegetables and salt (if you want some to be Sunny Side Up then just crack those straight into the cup)
  5. Use a ladle to spoon egg mixture into the cups (approx ⅔ full -- don't overfill!)
  6. Bake for 20 minutes
  7. Serve immediately or allow to cool completely and freeze wrapped in foil


baked eggs in bread cups

Rosemary Garlic Roasted Chickpeas

August always brings on that terrifying realization that summer is winding down even though it feels like it barely got started. But it also brings relief that there are still a couple months left of warmer weather and there’s still hope that I’ll check off a few more of my summer to-dos.

There’s still plenty of time to go camping and cottaging and to have a bonfire on the beach, and to eat s’mores, fresh berries and burgers off the grill. There’s still loads of time for organizing kitchen cabinets and painting shelves and wrapping up craft projects that were started optimistically months ago. There are lots of evenings and weekends to visit with friends and go on dates and go for hikes, bike rides and swims. There are still many more warm summer mornings for going on runs and hot, humid summer nights for strolls and beers on patios. There’s no need to panic. Summer isn’t over and there’s time left yet. Right?

rosemary garlic chickpeas

Well, at least Mike is checking off one of his summer to-dos with an upcoming boat trip with the boys. I roasted up some seasoned chickpeas for him to take along as a snack. They travel well and are perfect for when you’re in the middle of nowhere and can loudly crunch to your heart’s content (rather than trying to muffle it with the slowest chew ever in your office cubicle).

Rosemary Garlic Roasted Chickpeas
Prep time
Cook time
Total time
Serves: 6-8
  • 3 cups cooked chickpeas
  • 2 tbs coconut oil
  • 3 tbs nutritional yeast
  • 1 tbs fresh rosemary
  • 2 tsp paprika
  • 2 tsp fine sea salt
  • 1-2 cloves garlic, crushed
  1. Pre-heat over to 375F.
  2. In a large bowl, coat chickpeas with coconut oil and toss with spices. Adjust to taste.
  3. Bake on a parchment-lined baking tray for 60 minutes, turning halfway.

roasted chickpeas

Vegetarian Spring Rolls with Sweet ‘n’ Spicy Chili Sauce

vegetarian spring rolls

This week’s Beauty Detox Challenge was to make a veg spring roll. See Kimberly Synder’s recipe here. Today I’m sharing my vegetarian spring rolls and a sweet and spicy sauce for dipping.

These spring rolls are raw in that the veggies are raw and the roll isn’t cooked, but to change things up, sautee the veg before rolling but keeping the wrapper raw. Or bake or fry. Not only can you use rice wrappers to make spring rolls all sorts of ways, but there are so many other reasons to keep them in the cupboard. Samosas, dessert rolls, muffin-tin tacos. Here there’s the rice paper wrappers in their most simple form, and rice noodles with crisp, raw matchstick-sized veggies. The easy dipping sauce is garlicky with just the right amount of heat.

Try these rolls as an appetizer, or make more for a healthy lunch.

matchstick vegetables spring roll recipe

Raw Vegetarian Spring Rolls with Sweet 'n' Spicy Chili Sauce
Prep time
Total time
Serves: 2
  • 6 rice wrappers
  • ¼ cup carrot, matchsticks
  • ¼ cup cucumber, matchsticks
  • ¼ cup red bell pepper, matchsticks
  • 2 brown mushrooms, matchsticks
  • 1 tbs green onion, diced
  • 1 tbs basil, diced
  • 1 tbs ginger, matchsticks
  • 1 cup rice noodles, cooked
  • ¼ cup rice wine vinegar
  • 2 tbs tamari
  • 1 tbs tahini
  • 1 tsp crushed red pepper flakes
  • 1 clove garlic, minced
  • ¼ tsp lime juice
  1. Cook noodles in a pot of boiling water until tender (5-7 minutes)
  2. Soften rice wrappers, one at a time, in a dish of hot water (10 seconds)
  3. Place rice wrapper on a sheet of damp paper towel
  4. Add filling and wrap (for easier handling when wrapping, use wet fingers)
  5. Slice with a wet knife and serve with Sweet 'n' Spicy Chili Sauce
  6. Sauce: Combine vinegar, tamari, tahini, red pepper flakes, minced garlic and lime juice.

raw veg spring rolls

Check out my other Beauty Detox Blogger Assignments and don’t forget to try Kimberly Synder’s spring rolls.

Homemade Granola Oat Clusters

homemade granola oat clusters

I’ve been wanting the Oh She Glows cookbook since it came out earlier this year, but hadn’t gotten around to purchasing it, so I was so excited when my boyfriend brought it home for me last week. I immediately flipped through to find recipes that I could make right away with the ingredients I already had on hand. I found the recipe for the ‘ultimate nutty granola clusters’ (p. 31) and saw that I had nearly everything I needed in the cupboard. I always like to have a box of cereal in the cupboard since it’s my favourite late-night snack, and had been meaning to make my own granola for a while. I always love making recipes from Angela’s website, since I know she thoroughly tests her recipes and she has never failed me yet!

The granola recipe in the book is similar to THIS one that was posted on the site. The one in the book seems to be simplified, but if you don’t have the book yet, I think it’s worth a try.

granola: seeds nuts and dried fruits

The recipe calls for pepita seeds. I’d seen them in other recipes before but had no clue what they were. I didn’t bother looking it up because I knew I didn’t have any on hand (or so I thought) and I never worry about having the right nuts or seeds anyway, and just use whatever I happen to have. I saw the pumpkin seeds in the picture and actually thought, “oh, she must have forgotten to include those in the recipe”…but duh! Turns out pepita is Spanish for dried pumpkin seeds.

baked granola

Speaking of seeds, does anyone have any suggestions for a store (online or brick and mortar) that sells certified peanut-free seeds, nuts and dried fruit?

My boyfriend has a severe peanut allergy and the risk of contamination for these foods is just so high! While I’ve been able to find some almonds that are from a totally peanut-free facility, I’m having trouble finding other bulk goods and I hate that he has to miss out on some of my treats. He’s my designated taste-tester, after all.

Whenever possible we choose items that are specified as peanut-free, but a lot of the time, that’s not possible. We often  resign ourselves to using products that say “may contain peanuts”, since that warning is on just about everything. Fortunately, that works out ok most of the time, but I was recently shocked to find a shelled peanut in my box of sunflower seeds. It was a wake-up call to how real the risk of contamination truly is.

I really thought that I’d be able to easily find an online source for peanut-free bulk foods, but it doesn’t seem like it exists! I was able to find individual sources here and there for particular items, but many had very high minimum orders (what am I going to do with 10 lbs of sesame seeds?) and I wasn’t able to find any source at all for many of my kitchen staples. Suggestions??

homemade cranberry oat granola clusters

Cauliflower and Broccoli: Spicy Buffalo Bites and Soup, too!

Today I’m sharing two super easy recipes using two of my favourite vegetables: broccoli and cauliflower. They’re so versatile and I love enjoying them in salads, soups, as roasted sides and just on their own as a snack. Here they’re shown off in two totally different ways. First up is a spicy hot recipe where they’re Buffalo-style and roasted, and then next is a way more mellow take where they’re lightly steamed and blended into a creamy, dairy-free soup.

spicy buffalo cauliflower and broccoli bites

Buffalo cauliflower recipes have been all over Pinterest for ages, but if you haven’t tried it then, I think it’s about time! This recipe takes your everyday mild-flavoured roasted cauliflower to another level as a mouth-tingling, eye-watering totally-veg stand in for hot wings. Of course, if you like things a little on the milder side, you can take it down a notch, too.

I applied this same approach to my broccoli, and I think I might like it even a little bit more! Sure, it doesn’t have that same chicken wing look that the cauliflower offers, but the way those little broccoli buds crisp up? Amazingness!

Spicy Buffalo Cauliflower and Broccoli Bites


  • ½ head broccoli
  • ½ head cauliflower
  • 1 tbs coconut oil
  • ½ tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • 1 tbs olive oil
  • ½ cup hot sauce

Directions: Pre-heat over to 350F. Break cauliflower and broccoli into bite-sized pieces. In a large Ziploc bag or bowl, combine cauliflower and broccoli with coconut oil, salt, pepper and garlic powder. Roast on a large baking sheet for approx. 15 minutes, turning half way.  Remove from oven and toss with olive oil and hot sauce and bake for an additional 5 minutes. If they’re cooked but not crispy yet, you can put them under the broiler for a bit (2-3 minutes), but keep an eye on them!

buffalo cauliflower and broccoli bites

Now that your taste buds are on fire, it’s time to cool things off with this creamy soup that is equally delicious served hot or cold. You can keep things totally raw, but I think a light steaming helps things blend up more easily. If you like your creamy soups cheesy, like I do, then don’t skip the nutritional yeast which actually tastes like cheese! I dump a whole lot in mine and then serve it up with even more. It’s so healthy that I can feel good about it, too. I used a whole head of broccoli since I had so much I needed to use up, but you can go with just the half head you’ll have left over after you try out those Buffalo bites.

cauliflower and broccoli soup

Cauliflower and Broccoli Soup


  • ½ head cauliflower
  • 1 head broccoli
  • ½ onion
  • 2 cloves garlic
  • 4 cups vegetable broth
  • ¼ cup nutritional yeast
  • salt and pepper, to taste

Directions: Steam broccoli and cauliflower until slightly tender. Combine with remaining ingredients and blend until smooth. Be careful not to overfill your blender. You might have to do this in two batches and add more broth or water to achieve desired consistency. If you are using a Vitamix, blend on high until hot. Season to taste and serve with another scoop of nutritional yeast.

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