Vegan Enchiladas

The enchilada filling

The "cheez" sauce

Ingredients:

• 2 handfuls baby spinach
• 1.25 cups enchilada sauce or pasta sauce
• 1 bell pepper, color of your choice (I used orange)
• 1 zucchini, chopped
• 1 medium onion, chopped
• 1 tsp mild chili powder
• 1/4 tsp sea salt, to taste
• 1 tsp nutritional yeast
• 1 tsp lime juice (optional)
• 1.25 cups cooked black beans, rinsed and drained
• 2 whole grain tortillas
• Vegan cheeze sauce for the topping: (4 tbsp hummus, 1 tsp or a bit more milk, 1/2 tsp nutritional yeast)

Directions: Preheat oven to 350F. Throw chopped onion into a large pot and heat until caramelized, stirring frequently for about 5 minutes on medium heat. Add in the chopped pepper, zucchini, beans, and spinach and cook another few minutes until the spinach wilts. Add in the pasta or enchilada sauce, nutritional yeast, sea salt, chili powder, and optional lime juice and stir very well. Cook for about 3-4 minutes on medium heat. Take a baking dish and pour about 1/2 of pasta or enchilada sauce onto bottom of dish. Now take 2 tortillas and fill with mixture. Wrap tortillas and place into dish, fold side down. Cover the tortillas with the remaining enchilada veggie/bean mixture and place into the oven uncovered at 350F for about 18-20 minutes. While it is cooking prepare the vegan cheeze sauce and then drizzle it over the enchiladas before serving.  Makes 2 servings.

NOTE: I added corn to this recipe because my husband LOVES corn, I also doubled the recipe and it was enough to make a pan of enchiladas.

Bon Appétit,

Recipe is from the blog "Oh She Glows", Photos by Laura Spear