Vegan Enchiladas
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Details
Cook Time: 20 mins
Servings: 4- These enchiladas are filled with a flavorful mixture of black beans and zucchini, then topped with a zesty homemade enchilada sauce. It's a delicious and satisfying vegan meal that will have even meat-lovers coming back for seconds.
Ingredients
- - 2 tablespoons vegetable oil
- - 2 tablespoons flour (rice flour for gluten-free!)
- - 4 tablespoons chili powder
- - 1 tablespoon dried oregano
- - 1 teaspoon garlic powder
- - 1/2 teaspoon salt
- - 1 tablespoon tomato paste
- - 2 cups vegetable broth
Instructions
- In a medium saucepan, whisk together oil and flour over low heat. Add spices and mix together.
- Slowly add the veggie broth and chili powder while whisking continuously. Let simmer for a few minutes until it begins to thicken slightly.
- In a separate pot, lightly sauté the onion and peppers for a few minutes, before adding the zucchini, and finally the black beans. Season with pepper and a pinch of salt.
- Soften the corn tortillas by wrapping in a damp paper towel and microwaving for 10 seconds.
- Next, spread some of the sauce over the tortilla, and add the filling. Roll and place lined up in a baking dish. Pour the rest of the sauce over the enchiladas. Sprinkle with olives and green onions.
- Cover with foil and bake at 350˚ (177˚C) for 20 minutes.
- Soak cashews in hot water for 10 minutes (microwave works) add salt and lemon juice. Blend until creamy.
- Serve with avocado, cilantro, and a dollop of non-dairy sour cream.
- Enjoy!
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