Enchilada Bake

The Chef: Lyndsay

The Menu: A Mexican-inspired casserole with a black bean, pinto bean, and salsa mixture sandwiched between flour tortillas and more salsa, and topped with a homemade cheese sauce. Yes, it was as delicious as it sounds. On the side, I had a salad with Goddess Dressing.

The Goods: These are my yummy leftovers of the Deconstructed Enchilada Bake from Robin Robertson's Vegan on the Cheap—my cookbook of choice. I cook at least one recipe from this awesome book each week, and sometimes even more. Earlier this week I made the Almost-Instant Chickpea-Tomato Soup, which was also completely amazing. All I'm saying is that if you don't own at least one of Robertson's many cookbooks, go buy one now. You won't regret it!