This is pretty much an enchilada recipe for a white girl who doesn’t eat meat – but don’t fear, her meat-eating husband and bestie loved them all the same.

I took a recipe from Cooking Light as the base of the recipe and turned everything else upside down to make it my own. I opted to use about one cup of shredded mozzarella cheese and 1 cup of a shredded grueyere/swiss mixture from Trader Joes. A few more handfuls of shredded cheese may or may not sneak in there…and that is perfectly acceptable. To keep it healthy I use Mission’s Carb Control tortillas – they are better for you and I like the texture. Feel free to add a dash of cumin to your veggies as you saute them.

You’ll need:

* extra virgin olive oil
* 1 1/2 cups chopped onion
* 1 can organic black beans, drained
* 2 garlic cloves, minced
* 3 zucchinis, diced
* 1 small green bell pepper, diced
* 1 (14.5-ounce) can petite diced tomatoes with green chiles, undrained
* 2 cups 2% reduced-fat milk
* 2 tablespoons all-purpose flour
* 1/4 teaspoon salt
* 6 (8-inch) fat-free flour tortillas
* 2 cups (8 ounces) shredded Swiss cheese, divided

How to make:

* Preheat oven to 350°.
* Heat a large nonstick skillet over medium-high heat. Swirl pan with olive oil. Add onion; cook 5 minutes or until tender, stirring occasionally. Add the garlic, zucchini, bell pepper, black beans and tomatoes. Reduce heat, and simmer 10 minutes or until liquid evaporates. Season with salt and pepper. Set aside.

(It should look like this)

* Combine milk and flour in a small saucepan over medium-high heat; cook 5 minutes or until mixture thickens, stirring constantly with a whisk. Stir in salt.
* Warm tortillas according to package directions. Spoon about 1/2 cup veggie mixture and about 2 1/2 tablespoons cheese down center of each tortilla; roll up. Arrange filled tortillas in the bottom of a 13 x 9-inch baking dish coated with cooking spray. Pour milk mixture over tortillas, and top evenly with remaining 1 cup cheese. Bake at 350° for 25 minutes or until cheese is bubbly. Remove from oven.
* Preheat broiler.
* Broil casserole for 3 minutes or until cheese begins to brown.

Avocado mash

I brighten up each bite of enchilada with a simple but mightily flavorful mash. Take two avocados and the juice of 3-4 limes. Whip into a frenzy with forks or a potato masher. Add a dash of salt and enjoy.


This is my husband – minus the swirly-lantern-camera-exposure-ness.

So thankful for the weekend to show up…I will be spending it here.


11 days until the wedding and I have succulents on the brain (they are of course part of our floral arrangements throughout the ceremony and reception).

Here I post a knockout photo my brother, Cam, shot of some on our front step.


I have been terribly neglectful of this happy, creative outlet. Wedding planning and MOVING generally take up a lot of time separately – but combine them and you get a whirlwind of crazy/tired/hectic.

But oh-so-content.

I’m back and with all this excitement going on (and returning to Laguna Beach), I will have plenty more to share.

Cheers to old-but-puppy-at-heart Angel, shown above.

old school.

Not leaving late enough to catch a shot like this tonight…or anytime soon.

Some of our engagement photos, by the ravishing and hilarious Nicole Caldwell.

I must admit, the Royal Wedding buzz has me all excited – even more so – for our own wedding, if that is even possible.


Some days, I just want to be here. With hectic weeks like this one, I wait for the weekend to come where I can lay in bed and watch the breeze blow the curtains forward with a gentle kiss of air.


Mumford & Sons, Railroad Revival Tour, 4.23.11 Tempe, AZ