People ask all the time whats one of my favorite recipes. I now have a new definitive answer. These veggie enchiladas check all the boxes. Vegan, Gluten Free, Easy, Delicious, Nourishing, Satisfying…the list goes on. I was actually a little giddy after eating these. I’m so excited to share this recipe with you. I hope you enjoy them as much as I do!
Ingredients
2 tbsp avocado oil
2 zucchini-finely chopped
1-8 oz container mushrooms-finely chopped
1-15 oz can black beans-rinsed & drained
1 tsp garlic powder
1 tsp onion powder
1 tsp ground cumin
½ tsp chili powder
¼ tsp cayenne pepper
2 cups organic spinach
9 gluten free tortillas- I like Trader Joe’s Almond Flour Tortillas or Siete Tortillas
¼ cup chunky salsa
Siete cashew queso and fresh cilantro for garnish
Directions
1. Preheat oven to 375 degrees
2. Add avocado oil to a medium sized frying pan over medium heat
3. Add prepared veggies (except for spinach), beans and spices to pan and sauté for 10 minutes
4. Add spinach to the veggie and bean mixture and cook for another 2-3 minutes or until spinach has cooked down
5. Fill each tortilla with about 2 tbsp of veggie & bean mixture (If tortillas are frozen, thaw in the refrigerator a few hours prior or in the microwave so they are easier to roll)
6. Roll and place into a pan or casserole dish
7. Bake, uncovered for 20 minutes or until enchiladas are golden brown
8. Remove from oven, spread salsa over enchiladas and bake for another 5 minutes
9. Drizzle with siete cashew queso, fresh cilantro for garnish & enjoy this new favorite recipe of mine!
Feeds ~3
