Vegan enchiladas

Name: Vegan enchiladas
Total time: 1800 s
Cuisine: American
Ingredients: 1 tablespoon avocado (or olive) oil; 1 teaspoon minced garlic; 1/2 cup chopped red onion; 1 cup corn; 1 cup chopped red bell pepper; 2 cups chopped zucchini; 2 cups chopped yellow squash; 8 organic corn tortillas; Vegan green sauce or salsa

jessica.hart.1401 @MrsScott

Napa, California

Vegan enchiladas

jessica.hart.1401 @MrsScott

Saved

Ingredients

30 min

1 tablespoonavocado (or olive) oil
1 teaspoonminced garlic
1/2 cupchopped red onion
1 cupcorn
1 cupchopped red bell pepper
2 cupschopped zucchini
2 cupschopped yellow squash
8organic corn tortillas
Vegan green sauce or salsa

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Steps

30 min

1

Preheat oven to 400.
2

Chop veggies and mix in oil, garlic and seasonings of your choice (I used salt, pepper and Trader Joe’s 21 seasoning salute), then spread veggies out onto a baking sheet.
3

Roast veggies for 30-40 minutes (depending on preference), I like my veggies slightly charred
4

Once veggies are roasted remove, set aside and lower oven temp to 350.
5

Fill warmed/softened organic corn tortillas with veggie filling and cooked black beans (I like Trader Joe’s canned Cuban black beans).
6

Top enchiladas with green sauce or salsa of your choice. Good Foods Avocado salsa works perfect
7

Bake enchiladas for 15-20 minutes
8

Serve enchiladas with brown rice or desired starch and enjoy