Zoodles are my new favorite gluten-free pasta option! I have been craving taco pasta and as a vegetable-obsessed, gluten-free gal, zoodles were the obvious choice to get this fiesta started!
These savory rolls of rice, beans, and vegetables are baked with enchilada sauce and topped with pico de gallo to make a symphony of Mexican flavors that will dazzle your taste buds!
People often ask me, “You’re a vegan? Isn’t that hard?” To which I reply, “Nope, because I LOVE everything that I eat!” And it’s true! The tasty combination of sweet and heat that you get with these sweet potato nachos are a prime example of just how delicious plant-based food can be!
I know what you are thinking: “Cabbage? In enchiladas? That doesn’t seem right…” But I am telling you– these enchiladas are DELICIOUS! When I first told Chris about my idea for this recipe she was a skeptic too, but after just one bite she was a believer! She even ate seconds!
Summertime means it’s mango time! I’m sure most of you have had mango salsa on a taco, but have you ever eaten fresh mango as a main ingredient in a taco? Well you should! These tacos are sweet, savory, and refreshing all at the same time!
At a local farm where we shop for produce, we found some gorgeous and enormous zucchinis and yellow squash and I had to buy them! Then, I was left with the task of figuring out how we were going to eat these delicious finds and I came up with this layered squash Tex-Mex casserole!