Life’s little disasters create delicious mistakes

All day long I had been dreaming of creating this magical dish I found in Vegetarian Times, vegan enchiladas.


Music to your ears and food-porn to your eyes right? Mine too!

What’s not to be inspired by with this sight right? My thoughts exactly.

And to top it, I was inspired to create a rich decadent pan of brownies to round it out.

It all sounds so magical doesn’t it? If only it would have ended as wonderful as imagined. I’ll save you the suspense… it didn’t go as planned.

After I got really pissed off, totally freaked out and threw a total temper tantrum got a tiny bit upset because my recipe wasn’t going to plan, I calmly analyzed the situation, let my creative juices flow and I created something that may be one of the best recipes to date.

Amazing how sometimes when life gives you lemons and lemonade just won’t do, you can throw them in a pitcher with a bottle of vodka to make lemon-flavored vodka.

That’s what this recipe was for me at least. 😉

Vegan Enchilada Lasagna

This recipe will have you begging for more. Great for both vegetarian and not, this dish will leave you and those lucky enough for you to share it with amazed and full.


1 15oz can tomato sauce

1/2 c. water

1/4 c. diced onion

1 tsp garlic powder

1 tsp paprika

1 tsp cumin

1 tsp curry powder

1/2 tsp salt


1 tbsp olive oil

1 small onion – diced

2 medium sweet potatoes – diced

1 15 oz can diced tomatoes

1 c. diced red pepper

1/2 c. corn

1/2 c. fresh salsa (prepared would work fine too)

1 clove garlic – minced

1 15oz can black beans



6 – 8 Tortillas

1 avocado

1 tbsp nutritional yeast

1. To make the sauce: Whisk to combine all the ingredients and bring to a simmer in a medium sauce pan. Remove from heat and let thicken.

2. To make the filling: Heat oil in a large skillet over medium heat. Add onion and saute for 5 minutes. Add sweet potatoes, tomatoes, salsa, garlic, peppers, corn, 1/2 c. water and bring to a boil. Reduce the heat to medium-low and cook for 20 to 30 minute, or until potatoes are tender. Remove from head and mash the potatoes until combined. Add the black beans.

3. To assemble lasagna: Preheat oven the 350 degrees. Brush a 9 x 13 baking dish with oil. Spread 1/2 cup of sauce to the bottom of the dish. Layer the dish with tortillas, filling, then sauce. Repeat as many times as your dish will allow ending with the sauce. Bake for 15 – 20 minutes.

4. Garnish with avocado and sprinkle top with nutritional yeast. Cut into 6 – 8 servings and enjoy!

*I have to apologize. I was so pissed skeptical by the time we sat to eat, I didn’t even take pictures of this dish. I thought it was going to be a complete flop, but it turned out to be one of mine and the Train’s favorite dishes yet! Now the brownies on the other hand… epic failure, but that’s for another time.

I blew myself away with this one. I seriously was about to toss it and just eat brownie batter for dinner, but I am more than glad I didn’t. Just goes to show sometimes life’s little disaster can create beautiful and delicious mistakes. Can you relate?

Tell me about you.

Be gentle. Be kind. Be loving to you. 

5 thoughts on “Life’s little disasters create delicious mistakes

  1. I am laughing at the humor and understand I have had dishes fail as well. If the brownies were a “failure” aren’t you glad you didn’t throw out the dish and plan on eating the batter instead!? 🙂 love you!

  2. This looks awesome. Vegan enchiladas are mine and Ryan’s favorite too because there are so many ways to do it and it’s always so freaking good.

  3. OMG!! Those sound fabulous! And like Shawna, I laughed with you. Even though you probably weren’t at the time. I have everything on hand and can’t wait to make these this weekend. Looking forward to your brownine recipe.

  4. Pingback: My Love List | Soul Searching Vegan

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