Saturday is soup/stew night, we enjoy a big pot of it while watching college football in the evening, and the leftovers for lunch while our fantasy football teams begin dueling at lunchtime on Sunday. This stew is so hearty and comforting, and vegan to boot! It can be made with any veggies you have on hand, in any quantity, and any bean that you desire, though I prefer dark red kidney beans.
With the leftover pumpkin from the bread referenced above, I whipped up a batch of these delicious enchiladas! They are so healthy and make great leftovers! I made them in my preferred stacks with corn tortillas to save on calories and to keep them from getting soggy, but either kind of tortilla yields a delicious dish!
Kale and Bean Enchiladas with Pumpkin Sauce