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.