Vegan Bean Enchilada Recipe

• 8 medium size whole wheat tortillas or 6 large
• 1 large onion
• 2 medium-large potatoes
• 16 oz. of your favorite beans, rinsed and drained
• 1-2 zucchinis
• 1 cup fresh or frozen corn
• ¼ cup water
• salt to taste
• 2 tsp of your favorite all-purpose seasoning
• 1 cup fresh cilantro
• 2 cups enchilada sauce
• 2 cups fat free spaghetti sauce

Method

1. preheat oven to 375 F
2. cube potatoes, onion and zucchinis
3. preheat skillet on medium heat, throw in veggies and add water
4. add salt and spice
5. stir, bring to sizzling, then reduce heat to low or medium low, cover and cook until potatoes are cooked through (about 15 minutes)
6. add beans
7. remove from heat
8. add cilantro
9. in a separate bowl combine enchilada and spaghetti sauce.
10. prepare a baking dish—spread a thin layer of mixed enchilada sauce on the bottom of it
11. spread about ¼ cup, or less if needed, over each tortilla
12. add ¼-1/3 cup of vegetable mixture, placing on toward the edge of tortilla, and roll up (to be true to the enchilada look, roll it in a tube; otherwise, if you are like me and like to keep the ingredients in, roll it up like a burrito)
13. place rolled up tortillas, seam down, into the baking dish
14. spread leftover sauce over the top
15. cover with foil, or a lead, and bake for 20-25 minutes
16. remove foil, and broil on high for a couple of minutes or until tortillas lightly brown
17. to serve: garnish with a spoonful of Toffuti vegan sour cream (optional, but this makes it a not-fat-free option), and/or diced tomatoes and chopped cilantro