Enchiladas may take a little time to prepare, but they are something the whole family will enjoy. They are also great to serve guests and friends. Creamy, flavorful, hearty, what’s not to love?
12 corn tortillas
1 bunch spinach, chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
2 zucchinis, diced
1/2 yellow onion, diced
1 tablespoon seasoning mixture (cumin, basil, sea salt, garlic powder)
1 cup vegan cheese sauce (Recipe: http://www.lifeandhealth.org/raw-cheese-sauce–video.html)
1 can diced tomatoes
1 can black beans
1 cup frozen corn
1/2 lime juiced
1 teaspoon Bragg’s liquid aminos (or soy sauce)
1 pinch salt
1 handful cilantro, chopped (optional)
1 handful green onions, chopped (optional)
1 Add the onions, peppers, spinach, zucchini and seasoning to a skillet on medium heat and sauté for until tender.
2 Use a little of your cheese sauce and diced tomatoes to coat the bottom of your pan (this will keep the tortillas from sticking.
3 Fill your tortilla shells with the vegetables and arrange them in the pan.
4 Add your topping ingredients—as well as the rest of the tomatoes and cheese sauce—to the pan and cook at medium heat for a few minutes.
5 Remove the topping from the pan and add it to the top of your enchiladas.
6 Finally, put everything into the oven at 350 degrees until everything bubbles (30 to 60 minutes). Enjoy!
Ready in about: 60 to 90 minutes.
Serves: about 6
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