I have been on a brief hiatus from blogging, but of course I cannot take a break from cooking! While I’ve been away, I have been relying so much on dinners that are quick and easy to make, while still being healthy and never-frozen.
I’ve been loving having dinners that I can make ahead of time, or use left-overs to make. When things are hectic and crazy in life, who has the time or energy to make full-blown homemade hot vegan dinners every night? No one!
That is what inspired me to make this recipe, and I’m so glad I did! The protein base of this Enchilada Pie is actually my amazing Best Basic (Vegan) One Pot Chili, which was my first ever post on this blog!
Personally, I made a ton of this Basic Vegan Chili for dinner one night, threw all the leftovers into a Tupperware, and it made this Enchilada Pie the next night! This recipe is especially wonderful for me because I’m a super picky eater, so I love that I can use left-overs without having to feel like I’m eating the same thing two nights in a row at all!
It was a perfect way to save time, and utilize all the produce I’ve got around; two dinners in a row that are homemade, vegan and quick & easy!
