Hey ya'll!

I'm just a 20-something girl trying to navigate the world. Originally from Virginia, but loving the Pacific Northwest. Coffee snob + lover of all things puppies, biscuits + gravy,  and nature! Catch me cooking and jamming out to Tony Bennett. 

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Wanna Taco 'Bout It?

Wanna Taco 'Bout It?

Happy Wednesday night!

Fun fact, the Wizards are 4-0 for the first time since 1978..  and my Warriors are.. not.

Anyways, yesterday was Taco Tuesday.. can I get a heck ya? I looooooove taco Tuesday. This taco Tuesday was extremely special because I went back to day one and used my first ever healthy recipe and I couldn't be more thrilled on how much better it tastes with a little bit of time under my belt. 

Black Bean Veggie Enchiladas



This specific recipe is vegan but feel free to substitute with any of the ingredients for the stuffing or you can even add whatever meat you like!


  • 2 cups homemade enchilada sauce
    • 1 cup vegetable broth (I use TJ's brand)
    • 4 tbs tomato paste (I use TJ's here too)
    • 1 tbs onion powder
    • 3 tbs coconut flour
    • 1 tbs chili powder
    • 3 tsp cumin
    • sprinkle cinnamon
    • 2/4 tsp oregano
    • 1/4 tsp salt
    • 1/4 tsp pepper
  • 1 medium bell pepper, chopped
  • 1 medium yellow onion, chopped
  • 1 can black beans (I again.. shocker, use TJ's)
  • 1 handful spinach
  • 1 cup brocilli
  • a dash of cinnamon
  • a dash of cummin
  • 1 cup mozzarella vegan cheese 
  • pepper, salt, and cilantro to taste


  1. Start prepping your enchilada sauce. 
  2. Heat your oil in the bottom of a sauce pan, to check if it is ready throw a pinch of flour on it. If it sizzles, you can add in your sauce ingredients.
  3. Bring to a slight bowl, and simmer while you cook everything else. Stir occasionally.
  4. Add oil to a skillet and turn to medium high
  5. Add chopped onions, broccoli, pepper, and spinach to the pan. Add in cumin and cinnamon. Also add in a little bit of enchilada sauce.
  6. While your veggies are cooking, preheat the oven to 425. Spray your baking dish with oil.
  7. Put a small drizzle of sauce on the bottom of the pan, enough to coat it
  8. Rub both sides of a tortilla in the sauce, put the veggie stuffing sauce, then roll them into an enchilada shape.
  9. Repeat this until you fill your baking dish.
  10. Pour renaming sauce on the top of the enchiladas
  11. Top with cheese 
  12. Garnish with cilantro 
  13. Cook uncovered, on the middle rack for 20 minutes
  14. Check, then cook for an additional 6 minutes if it is not golden crispy
  15. Let stand for 10 minutes before eating

It sounds so complicated, but I promise you it is so easy! It is my favorite dish to make, perfect for taco Tuesday, and so freaking yummy. This is the perfect combination of fall flavor, ethnic flavors, and warmth. It is basically the Mexican restaurant taste, without the added calories. 

Until next time


All Photographs taken by Savannah Mendoza. You can see all her work if you follow her instagram

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