Friday night was my second wine and Mila soirée.
We laughed, we talked nutrition, we drank and we ate dishes made with Mila.
|All is quiet after work – waiting for my friends to arrive!|
|My friend Jodi and my mom Diane.|
I also love the fact that Mila can be used as an egg replacer for baked goods – which is awesome because my daughter is allergic to eggs. Instead of using a powdered egg substitute, this is a great way to both bind and add all the benefits I listed above.
|Lots o’ Glorious Wine|
I made my world famous seven layer dip – with Mila mixed into the black beans.
|Vegan 7 Layer Dip with Mila and Cashew Sour Cream|
These cookies were baked with Mila – super soft and chewy.
|Oatmeal, Raisin and Almond Cookies made with Mila|
My mom brought a strawberry spinach salad with a red wine and Mila vinaigrette.
|Strawberry Spinach Salad with Red Wine and Mila Vinaigrette|
Jodi contributed a cheesy rice with Mila.
|Cheesy Rice with Mila|
A great time was had by all! A special thanks to my mentor Rachel, Megan who shared the first bag of Mila with me, my fabulous team members, Diane, Jodi, Suzanne, Chris and a long distance hug to Cara, thanks to those who stopped by and congratulations to my friend Jen who is the newest member of the team!!
|Some of the fabulous ladies.|
|Mom enjoying her glass of wine.|
Instead of beef, I added a can of Amy’s Chili; it added tons of flavor and heartiness without the meat. The tomatoes created a rich sauce and the black beans and fajita seasoning tie the whole dish together with a Mexican flair. This one is definitely going under the favorites. It is one of those casseroles that get even better the next day.
Want to try Mila for yourself? Click HERE!
|Easy Mexican Tortilla Bake with Mila|
Easy Mexican Tortilla Bake with Mila
1 can (14.5oz) chili, I used Amy’s Medium Vegan Chili
1 can (14.5oz) black beans, drained and rinsed
2-4 scoops Mila
1 28 oz can diced tomatoes of choice (I used Muir Glen Fire Roasted, diced tomatoes with chilies), drained
2 Tbsp adobo or fajita seasoning (be sure to use a from scratch version or check the label for gluten free)
1 pkg (10oz) rice tortillas (or for non-gluten free use any you like)
1 cup shredded Daiya cheese (or any shredded cheese of choice)
1. Preheat oven to 350F. Mix chili, beans, Mila, diced tomatoes and fajita seasoning in a medium bowl.
2. Spray a 9×13 with cooking spray. Cut the tortillas in strips and layer on layer on the bottom of the baking pan. Top with 1/2 the bean/Mila mixture, spreading with spatula, repeat. Top with cheese, cover and bake 25 minutes or until heated through.
**This also freezes well! Simply use two 8×8 pans and do not add the cheese to the half you are freezing. Wrap tightly after layering and freeze for up to 1 month. When ready to heat, bring to room temp, top with cheese and bake at 350F for 25 minutes or until heated through.
Nutrition Facts (with Mila)
Amount Per Serving
Total Fat 8.7 g
Saturated Fat 1.3 g
Polyunsaturated Fat 1.6 g
Monounsaturated Fat 0.0 g
Cholesterol 0.0 mg
Sodium 664.1 mg
Potassium 197.7 mg
Total Carbohydrate 42.1 g
Dietary Fiber 10.3 g
Sugars 4.5 g
Protein 11.3 g
Vitamin A 11.4 %
Vitamin B-6 6.5 %
Vitamin C 32.9 %
Calcium 8.2 %
Copper 6.5 %
Folate 16.0 %
Iron 18.1 %
Magnesium 12.5 %
Manganese 15.0 %
Niacin 6.1 %
Pantothenic Acid 4.0 %
Phosphorus 16.5 %
Riboflavin 1.5 %
Selenium 0.7 %
Thiamin 12.0 %
Zinc 5.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.