Vegetarian Enchiladas

Veggie Enchiladas are super healthy, super colorful, and full of flavor!

Seasoned, roasted vegetables, are wrapped in corn tortillas, covered in enchilada sauce, and baked until bubbly. Vegetarian Enchiladas are a quick and easy meatless meal that your whole family will love.

plated Veggie Enchiladas


VEGETABLES Veggie enchiladas are chock full of healthy veggies like cauliflower, bell pepper, and zucchini, but we seasoned them and roasted them to bring out their best flavor. Add your favorite veggies based on what you have in your fridge.

SEASONING To keep it simple we use homemade taco seasoning for the vegetables. You can use your favorite seasonings or even just salt & pepper.

TORTILLAS Corn tortillas are best for enchiladas. Be sure to heat them so they don’t crack. I heat them on the grill or directly over the flame of a gas stove for a few minutes.

CHEESE This recipe uses pepper jack cheese since it’s easily available but feel free to try different kinds of cheese like cotija!

ingredients to make Veggie Enchiladas


    • Line tortillas with fresh spinach leaves before adding the veggies for a little extra color, flavor, and nutrients!
    • We also like sautéed sliced mushrooms, diced onions, or a can of diced tomatoes, or even a can of green chilis.
    • For an extra protein boost, add a can of drained and rinsed black beans and some brown rice!
    • Veggie enchiladas are a great way to use up leftovers like other veggies, rice, or scrambled eggs.

How to Make Veggie Enchiladas

  1. Prep, season, & roaste vegetables per recipe below.
  2. Fill tortillas with roasted vegetables, place in a baking dish with a bit of enchilada sauce.
  3. Top with remaining enchilada sauce & bake.

process of cooking vegetables for filling for Veggie Enchiladas

Toppings for Enchiladas

Topping possibilities are endless!

A dollop of sour cream, some easy guacamole, some salsa, or pineapple salsa are all great options.

We like to serve vegetarian enchiladas with Cilantro Jicama Slaw for a fresh crispy side.

Veggie Enchiladas open with filling on a baking sheet

More Great Enchilada Recipes

Veggie Enchiladas baked in a casserole dish

Perfect Enchiladas Every Time

  • When making enchiladas, heat the corn tortillas before rolling so they don’t crack.
  • Cut veggies the same size so they roast at the same rate.
  • Keep leftovers covered in the refrigerator and they will last about 4 days. Enchiladas can be reheated in the microwave or oven.
  • Or, make a vegetarian enchilada soup by placing roasted vegetables in a pot with caramelized onions, salt & pepper, taco seasoning, and a can of tomato soup. Add some salsa, vegetable broth, then heat and serve with shredded cheese and tortilla chips on top!

Did you make these Veggie Enchiladas? Be sure to leave a rating and a comment below! 


Veggie Enchiladas on a plate

Veggie Enchiladas

These easy & cheesy enchiladas are filling, flavorful, and budget-friendly!
Course Casserole, Dinner, Main Course
Cuisine American, Mexican
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 246
Author Holly Nilsson


  • 2 cups enchilada sauce divided
  • 8 corn tortillas 6″ each
  • 2 cups pepper jack cheese shredded, divided
  • 2 tablespoons cilantro finely chopped

Vegetable Filling

  • 6 cups cauliflower cut into small florets
  • 1 red bell pepper diced
  • 1 small zucchini diced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 2 tablespoons taco seasoning
  • ½ teaspoon black pepper


  • Preheat oven to 450°F. Spread 1 cup enchilada sauce in the bottom of a 9×13 baking dish.
  • Combine all of the vegetable filling ingredients in a small bowl. Toss to combine.
  • Spread onto a baking sheet, roast 10 minutes. Stir and roast an additional 5-7 minutes or until vegetables are tender.
  • Place 2 tablespoons of cheese on each tortilla. Evenly divide vegetable mixture over tortillas. Roll tortillas and place seam side down in the prepared dish.
  • Top with remaining sauce. Reduce oven temperature to 375°F. Bake uncovered 20 minutes or until bubbly. Add remaining cheese and bake 5 minutes more.
  • Top with chopped cilantro.


Serving: 2enchiladas | Calories: 246 | Carbohydrates: 38g | Protein: 6g | Fat: 9g | Saturated Fat: 1g | Sodium: 1120mg | Potassium: 296mg | Fiber: 7g | Sugar: 11g | Vitamin A: 1889IU | Vitamin C: 50mg | Calcium: 54mg | Iron: 2mg
Veggie Enchiladas on a plate with garnish and a title
Veggie Enchiladas in a dish with a title
close up of Veggie Enchiladas on a plate with a title
adding filling to Veggie Enchiladas with plated dish and a title

Originally posted at Spend with Pennies

Crock Pot Lasagna

Crockpot Lasagna has all of the rich zesty flavors, creamy cheese, and tender, juicy ground beef found in a traditional lasagna recipe!

The slow cooker is an easy way to prepare this favorite and let it cook all day while you’re away. Nothing is as good as a ready meal after a busy day.

close up of plated Crock Pot Lasagna

An Easy Crockpot Meal

We love any and all Crockpot recipes, but this one has a special place in our kitchen!

  • This recipe is easy to put together and no pre-cooking the noodles required.
  • It’s great to make ahead (even the day before) and cook while you’re out or at work.
  • It’s the perfect entrée to add to a potluck or dinner party since all you need to do is plug the Crockpot in to keep it warm.
  • It’s versatile, too, and can easily be changed up with other favorite lasagna ingredients.

ingredients to make Crock Pot Lasagna

Lasagna Ingredients

3-CHEESE FILLING Traditional lasagna uses ricotta cheese, but cottage cheese works. Cottage cheese can sometimes produce a bit more liquid. Parmesan adds flavor while mozzarella makes it gooey and cheesy.

SAUCE This easy ground beef version uses a marinara sauce that’s already seasoned, but we add some of our own homemade Italian seasoning. If you have the time, you can make your own easy marinara sauce, too! If you have leftover meatsauce, that can be used too.


      • Add some fresh or frozen spinach to the cheese mixture.
      • Layer in cooked veggies like peppers or mushrooms.
      • Swap half of the ground beef for Italian sausage.

Crock Pot Lasagna ingredients in bowls

How To Make Crockpot Lasagna

Let the slow cooker do all the work for this delish dish!

  1. Brown ground beef, onion, and garlic. Add sauce, tomatoes, and seasonings.
  2. Combine cheese filling.
  3. Layer cheese mixture, meat sauce, and noodles until the final layer is pasta sauce topped with cheese.
  4. Cover and cook per recipe below.

process of adding layers to pot to make Crock Pot Lasagna

Important Tip

Once cooked, be sure to let the lasagna rest with the lid ajar for at least 30 minutes (or up to 40 minutes). This allows it to cool slightly and the layers to set up.

What To Serve With Lasagna

Lasagna doesn’t need much more than a fresh, crispy salad and garlic toast! Here are a few of our favorites!

Salads:  tossed salad, Italian salad, Caesar salad

Breads: homemade garlic bread, dinner rolls, French Bread, no knead bread

top view of Crock Pot Lasagna

How to Store Leftovers

Lasagna keeps very well in the refrigerator for about 4 days. Make sure it is covered tightly. Sprinkle a little extra mozzarella and Parmesan cheese on top and reheat in the microwave.

As with any lasagna, this recipe freezes well!

Lasagna Recipes

Did your family love this Crockpot Lasagna? Be sure to leave a rating and a comment below!

close up of Crockpot Lasagna with bread and a slow cooker in the back

Crock Pot Lasagna

Crockpot Lasagna is an easy set-it-and-forget-it meal that tastes just like the oven version. Layers of lasagna noodles, meat sauce, & loads of gooey cheese make an unforgettable Italian favorite in the slow cooker!
Course Beef, Casserole, Dinner, Entree, Main Course, Pasta, Slow Cooker
Cuisine American, Italian
Prep Time 30 minutes
Cook Time 3 hours 30 minutes
Resting Time 30 minutes
Total Time 4 hours 30 minutes
Servings 8 servings
Calories 611
Author Holly Nilsson


  • 9 lasagna noodles uncooked
  • 2 cups mozzarella cheese shredded
  • ½ cup parmesan cheese grated


  • 1 pound lean ground beef
  • 1 small onion diced
  • 4 cloves garlic minced
  • 15 ounces petite diced tomatoes
  • 36 ounces marinara sauce
  • 1 teaspoon Italian seasoning

Cheese Filling

  • 24 oz ricotta cheese or cottage cheese
  • 1 cup mozzarella cheese shredded
  • ¼ cup parmesan cheese grated
  • 1 egg


  • Cook ground beef, onion, and garlic in a large saucepan until no pink remains. Drain fat.
  • Stir in sauce, diced tomatoes with juices and seasoning. Simmer 5-7 minutes or until thickened. Season with salt & pepper to taste.
  • Meanwhile, mix cheese filling ingredients.
  • Spread 1 ½ cups sauce in the bottom of a 6 qt slow cooker. Top with a layer of uncooked lasagna noodles (break them to fit in the slow cooker as needed).
  • Create layers of cheese mixture, sauce, and noodles. End with pasta sauce and finally top with remaining mozzarella and parmesan.
  • Cover and cook on low for 3 to 3.5 hours or until pasta is cooked through (the edges will be brown and crispy). Turn the slow cooker off, open lid slightly to allow steam to escape and let rest 30 minutes to set.


Layering order (you may or may not be able to fit 3 whole noodles on each layer depending on the shape of your slow cooker):

1.5 cups of sauce- 2 ½ to 3 noodles- 1/3 of cheese mixture 

1.5 cups of sauce- 2 ½ to 3 noodles- 1/3 of cheese mixture

1.5 cups of sauce- 2 ½ to 3 noodles- 1/3 of cheese mixture

remaining sauce – mozzarella

Be sure to let the lasagna rest uncovered at least 20 minutes (or up to 30 minutes). This allows it to cool slightly and the layers to set up.


Calories: 611 | Carbohydrates: 40g | Protein: 40g | Fat: 33g | Saturated Fat: 18g | Trans Fat: 1g | Cholesterol: 142mg | Sodium: 1271mg | Potassium: 975mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1437IU | Vitamin C: 15mg | Calcium: 561mg | Iron: 4mg

plated Crock Pot Lasagna with Crockpot in the back with a title

Crock Pot Lasagna in the air fryer and and plated with a title


plated Crock Pot Lasagna with writing


plated Crock Pot Lasagna with a title



Originally posted at Spend with Pennies

Easter Breakfast Bake

Easter Brunch is a special meal and this breakfast bake fits the bill! In this dish, french toast meets carrot cake for a breakfast so delicious you’ll think it’s dessert.

Top it with a drizzle of glaze, cream cheese frosting, or whipped cream for a perfect Easter breakfast.

plated Easter Breakfast Bake

No reservations, waiting in line, or waiting for service, plus, we love that this casserole can be made the day before while you are busy with other festivities!

What’s in a Breakfast Bake?

BREAD Sweet cubes of cinnamon bread are layered with other ingredients for a classic French toast bake with a twist!

FRUIT A sweet mix of carrots & pineapple is dotted with sweet raisins. So colorful for Easter, and super tasty!

CREAM CHEESE  With a citrusy cream cheese mixture, this is one breakfast bake that truly has it all!

EGGS & SWEETENER It’s all smothered in a creamy mixture made from eggs, milk, brown sugar, and cinnamon. Storing it overnight lets the liquid gets soaked into the bread and softens the raisins.

TOPPING This Easter Breakfast is baked to crispy perfection with a topping of pecans, coconut, and even more brown sugar.

ingredients to make Easter Breakfast Bake


What’s so fun about this recipe is that it’s so versatile! Get creative with this Easter season classic, it’s so good.

  • Instead of raisins, try dried cherries, cranberries, or chopped dried apricots.
  • Switch out the pecans for walnuts, and use shredded sweet potatoes instead of carrots.
  • Add a handful of mini chocolate chips or coconut to the topping, too!

process of adding ingredients to pan to make Easter Breakfast Bake

How to Make an Easter Breakfast Bake

Easter brunch is so easy with this sweet and fluffy recipe!

  1. Place cubes of cinnamon bread in a casserole dish (per recipe below).
  2. Sprinkle carrots, pineapple, & raisins over bread crumbs.
  3. Mix cream cheese, brown sugar, & orange zest in a small bowl and dot overtop.
  4. Pour the custard mixture over the entire casserole and refrigerate overnight.

In the Morning

  1. Remove casserole 45 to 60 minutes before baking.
  2. Bake uncovered, 45 to 55 minutes. Let rest 15 minutes before serving.

cooked Easter Breakfast Bake on a plate

Best Breakfast Bakes

Did your family love this Easter Breakfast Bake? Be sure to leave a rating and a comment below! 

plated Easter Breakfast Bake with casserole dish full in the back

Easter Breakfast Bake

This Easter Brunch recipe is the perfect make-ahead casserole & tastes just like a carrot cake!
Course Breakfast, Casserole, Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Chill Time 12 hours
Total Time 13 hours 20 minutes
Servings 8
Calories 466
Author Holly Nilsson


  • 12 slices cinnamon bread cut into 1-inch cubes, about 12 cups
  • 1 cup carrots shredded
  • cup crushed pineapple drained and squeezed very dry
  • ½ cup raisins
  • 8 eggs
  • 2 cups milk
  • cup brown sugar
  • 1 teaspoon cinnamon

Cream Cheese Mixture

  • 8 ounces cream cheese room temperature
  • ¼ cup sugar
  • 1 teaspoon orange zest


  • ¼ cup chopped pecans
  • 2 tablespoons butter
  • 2 tablespoons flour
  • 2 tablespoons flaked coconut
  • 1 tablespoon brown sugar
  • ½ teaspoon cinnamon


  • Leave your bread out for a few hours or place it on a tray at 350˚F for about 8 minutes to slightly dry it out.
  • In a medium bowl, combine cream cheese mixture ingredients until fluffy.
  • Grease a 9×13 inch baking dish. Layer half of the bread cubes in the pan. Sprinkle with half of the carrots, pineapple and raisins. Dot with the cream cheese mixture. Top with remaining bread and the other half of the carrots, pineapple, and raisins.
  • In a bowl, stir together the eggs, milk, brown sugar, and cinnamon. Pour over the casserole, cover with foil and refrigerate overnight.
  • Remove the casserole from the fridge about 45-60 minutes before baking. Preheat the oven to 350°F.
  • Mix topping ingredients together in a small bowl. Sprinkle over casserole just before baking.
  • Bake uncovered 45-55 minutes or until a knife inserted in the center comes out clean and casserole is set.
  • Cool 15 minutes before serving.


Calories: 466 | Carbohydrates: 56g | Protein: 13g | Fat: 22g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 205mg | Sodium: 357mg | Potassium: 467mg | Fiber: 4g | Sugar: 27g | Vitamin A: 3508IU | Vitamin C: 4mg | Calcium: 180mg | Iron: 3mg
Easter Breakfast Bake with a title
Easter Breakfast Bake in a dish and plated with a title
plated Easter Breakfast Bake with a title
Easter Breakfast Bake with writing

Originally posted at Spend with Pennies

How to Make a Breakfast Strata

A savory strata is the perfect make ahead meal! Combine bread cubes with some add-ins and cheeses. Toss with a quick egg mixture and refrigerate overnight. 

While the mixture sits overnight, it soaks up the egg mixture and is ready to be baked in the morning. A great meal for a lazy morning or when you have guests!

close up of Mushroom Brie Breakfast Strata

What is a Strata?

A strata is a super-easy-to-make breakfast almost like a savory bread pudding (and truly, it’s great any time of day!).

Bread is cubed and tossed with flavorful ingredients (in this case brie and mushrooms). It’s tossed with egg/milk mixture and sits overnight. As it sits, the bread soaks in the mixture and in the morning it is baked until puffy and set.

Best of all, you can use this base to use up any ingredients you have on hand from leftover taco meat to roasted asparagus.

Frittata vs. Strata

A frittata and a strata are both essentially breakfast casseroles. A strata has a more soufflé-like appearance whilea frittata is more similar to a baked omelet.

A strata often includes bread cubes while fritattas can have potatoes or even pasta along with the add-ins.

ingredients on a table to make Mushroom Brie Breakfast Strata

How to Make a Strata

  1. Cook veggies or meats (such as mushrooms, sausage or bacon). Cool.
  2. In a separate bowl, whisk the egg mixture (per recipe below).

ingredients to make Mushroom Brie Breakfast Strata

  1. Toss the egg mixture with bread cubes and let it soak in a few minutes.
  2. Stir in add ins, herbs and cheeses.

ingredients in a glass bowl to make Mushroom Brie Breakfast Strata

  1. Spread into a baking dish and cover. Refrigerate overnight.
  2. Remove from the fridge while the oven preheats. Bake until set in the middle.

top view of ingredients mixed in a casserole dish to make Mushroom Brie Breakfast Strata

PRO TIP: Letting the strata set overnight ensures the egg mixture is completely soaked into the bread cubes so it puffs up almost like a soufflé.

close up of cooked Mushroom Brie Breakfast Strata

Best Breakfast Dishes

Did you love this Mushroom Brie Strata? Be sure to leave a rating and a comment below! 

close up of a slice of Mushroom Brie Breakfast Strata on a white plate with casserole dish in the back

Mushroom Brie Strata

Full of fresh veggies, cheese, and eggs, this Mushroom Brie Breakfast Strata is the perfect dish for breakfast or brunch!
Course Breakfast, Casserole
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour
Chill Time 30 minutes
Total Time 1 hour 50 minutes
Servings 8 servings
Calories 343
Author Holly Nilsson


  • 8 ounces cremini mushrooms or 1 ½ cups vegetables of your choice, asparagus is another favorite
  • 1 clove garlic minced
  • 1 teaspoon olive oil
  • ½ teaspoon fresh thyme leaves or ⅛ teaspoon dried thyme leaves
  • 6 cups bread cubes slightly dried
  • 1 cup Havarti shredded, or mozzarella
  • 4 ounces brie cheese cubed

Egg Mixture

  • 4 eggs
  • 1 ¼ cups milk
  • ½ cup light cream or half and half
  • ½ teaspoon dry mustard powder
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon onion powder


  • Cook mushrooms and garlic in olive oil over medium heat until tender. Set aside to cool.
  • Whisk the egg mixture in a large bowl. Season with salt & pepper. Add bread and toss to combine. Let sit 5 minutes and toss again until the liquid is absorbed. Stir in mushrooms, brie and ½ of the Havarti cheese.
  • Add the mixture to a greased 2 qt baking dish (or 9×9 pan). Cover and refrigerate at least 30 minutes or up to 24 hours.
  • Preheat oven to 350°F.
  • Bake covered for 30 minutes. Uncover, top with remaining cheese and bake an additional 15-20 minutes or until set in the middle.
  • Rest 10 minutes before cutting.


Any mix ins can be added. Vegetables should be cooked to tender crisp and meats should be cooked and drained.

This recipe can be doubled and cooked in a 9×13 pan to feed a crowd. In a 9×13, bake covered for 45 minutes. Uncover and bake an additional 15 minutes or until set. 


Serving: 1piece | Calories: 343 | Carbohydrates: 25g | Protein: 19g | Fat: 19g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 132mg | Sodium: 728mg | Potassium: 342mg | Fiber: 2g | Sugar: 5g | Vitamin A: 593IU | Vitamin C: 1mg | Calcium: 334mg | Iron: 2mg
slice of Mushroom Brie Breakfast Strata on a plate with writing
Mushroom Brie Breakfast Strata in a casserole dish with a title
close up of Mushroom Brie Breakfast Strata on a plate with a title
ingredients to make Mushroom Brie Breakfast Strata in a glass bowl with the final plated dish with a title

Originally posted at Spend with Pennies