I made these enchiladas last week. Seeing the picture makes me wish that I had a serving right now! (It must be time to make dinner...) They are so tasty, you won't even notice that they are vegan. That's right - an enchilada without cheese. Or sour cream. I honestly didn't miss the dairy one bit. Here's what I did:
Veggie Veggie Enchiladas
1 red onion
1 red bell pepper
1 medium yellow squash
1 medium zucchini
1 Tbsp. lime juice
2 tsp. cumin
15 oz. can black beans, rinsed and drained
20 oz. of your favorite homemade or prepared enchilada sauce
10-12 small corn tortillas
1/4 c. cilantro, chopped
1/2 avocado, sliced
Dice onion, squash, zucchini, and pepper into smallish pieces. Heat olive oil in a large pan over medium heat. Add onion and cook and stir until translucent. Add the pepper and continue to cook, stirring occasionally, for 2 minutes. Add the squash and zucchini. Continue to cook, stirring occasionally, until veggies are tender. Add beans, lime juice, and cumin. Stir until well mixed. Turn off heat.
Spread a couple of spoonfuls of sauce in the bottom of a glass baking pan. One at a time, fill each corn tortilla with the veggie/bean mixture, wrap into an enchilada, and place into pan. When pan is full, cover with sauce.
Cover with foil and bake in 375 degree oven for 20 minutes. Remove foil and bake for 10 minutes longer for crispy edges. Top individual portions with chopped cilantro and avocado slices.