Ingredients
The following ingredients have 4 Servings
- 12 corn tortillas
- 2 cups red enchilada sauce (, mild if preferred (homemade or store bought))
- ¼ cup dairy-free sour cream
- ½ cup sliced green onions (, about 2)
- ½ cup chopped cilantro
- 1 lime (, sliced (optional))
- 1 cup chopped red onion
- 1 ½ cups diced zucchini (, see note)
- 1 ½ cups diced tri color peppers (, see note)
- 3 cloves minced garlic
- ¾ teaspoon sea salt
- ¼ cup chopped cilantro
- 15 ounces black beans (, including liquid (1 can))
- ¼ cup red enchilada sauce (, mild if preferred (homemade or store bought))
- ¼ cup dairy-free sour cream
Instruction
- Preheat oven to 350.
- Saute onion, zucchini, peppers, garlic and salt until onions get brown and caramelized. About 10 minutes.
- Add cilantro and saute 1-2 more minutes.
- Add black beans and juice, enchilada sauce and sour cream. Heat until thickened. About 3-4 minutes. Remove from heat.
- Place about ¾ cup of the enchilada sauce at the bottom of a baking dish, covering it with a thin layer.
- Build enchiladas by placing a few spoonfuls of filling in the middle of each tortilla. Next roll the tortilla and place seam side down in baking dish. Repeat until all tortillas are used.
- Cover the rolled tortillas with the remainder of the enchilada sauce. Then drizzle with the sour cream.
- Then, cover with your sliced green onions and chopped cilantro. Add sliced limes if preferred.
- Bake at 350 degrees for 20-25 minutes until the sauce is nice and bubbly.