Ingredients● 12 tortillas
● 1 cup chopped onion
● 1 cup cubed potatoes
● 1 can your favorite beans, rinsed and drained
● 1 cup diced zucchini
● 1 cup corn (you can use frozen corn)
● 4 tablespoons olive oil
● Salt to taste
● 1 teaspoon Mrs. Dash spice or your favorite seasoning
● 2 cups enchilada sauce
● 2 cups spaghetti sauce
Preparation
● Preheat olive oil in a skillet on medium heat.
● Add potatoes and cook for several minutes.● Add chopped onions and sauté until potatoes are nearly done (10-15 minutes).
● Add zucchini and corn; sauté for 2-3 minutes.
● Add beans (I prefer black beans for this recipe, but you can use any kind you like).
● Season with salt and Mrs. Dash.
● Combine enchilada and spaghetti sauce; mix together (if it happens that you don’t have enchilada sauce, that is not a problem; use spaghetti sauce by itself).● Put a little bit of mixed sauce on the bottom of a cooking pan.
● Spread a spoonful of sauce over tortilla.
● Fill tortilla with ¼ cup of vegetable mixture and roll up.
● Place all tortillas into a baking dish.
● Cover rolled tortillas with leftover sauce or as much as you like.● Bake in the oven at 350° F for 20-25 minutes.
● For softer enchiladas, cover dish with foil and bake for 40-45 minutes.
● To serve: garnish with a spoonful of Toffuti vegan sour cream, diced tomatoes and chopped cilantro.
(If you have any vegetable mix left over, it can be enjoyed by itself or spread over baked enchiladas.)
GOOD EATINGS!!!
GOOD EATINGS!!!
