I hope you enjoy this recipe as much as we did! :)
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Ingredients:
1 tbsp olive oil
1/2 medium-sized yellow onion – peeled and chopped
1 medium-sized zucchini – chopped
3 cloves garlic – minced
1/4 teaspoon salt – or to taste
1 tablespoon tomato paste
1 4-ounce can green chiles
1 15-ounce can black beans – drained and rinsed
1 10-ounce can enchilada sauce
6 soft tortillas – taco-sized
vegan cheese – optional
more optional toppings: vegan sour cream, cilantro, or parsley
Directions
1. Heat oil in a medium pot on medium heat and add in onion and zucchini. Sauté until the onion is translucent and the zucchini is tender, about 5-10 minutes.
2. Add in garlic and sauté for an additional 2 minutes.
3. Stir in green chiles, black beans, tomato paste, and salt. Heat until warm. Taste test & adjust if needed!
4. Preheat the oven to 350°F.
5. Add 1/4 cup of the enchilada sauce to the bottom of a 9×13 baking dish. Spread evenly.
6. Roll the black bean filling up into the tortillas. I add about 1/4- 1/2 cup of filling into each depending on size of tortilla. Place the enchiladas into the dish and top with the remaining enchilada sauce. Top with cheese if desired.
8. Bake for 20 minutes.
9. Add on optional toppings! ENJOY :)