Vegan Enchiladas

Ingredients: 1/2 cup chopped onion 2 tablespoons olive oil 1 clove garlic 1/2 cup chopped red pepper 1/2 cup chopped zucchini 1 1/2 cup chopped firm tofu 1/2 cup corn 1/2 cup black beans

Ingredients continued: 1/2 teaspoon cumin 1/2 teaspoon chili powder 1/2 teaspoon Mexican oregano 1/4 teaspoon cayenne pepper salt and pepper 2 (15 oz) cans enchilada sauce

Ingredients continued: 12 corn tortillas vegan cheddar Optional Toppings: sliced avocado vegan sour cream green onion

Saute onions until translucent. Add garlic, red pepper, zucchini, and tofu. Cook until veggies are tender and tofu is browned. Add corn, black beans, and spices.

Fry tortillas in oil one at a time. Fill a baking dish with enchilada sauce. Fill each tortilla with filling and place seam side down in baking dish.

Pour the rest of enchilada sauce on top. Sprinkle vegan cheddar on top. Bake @ 350° for 15-20 minutes.

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