Black Bean and Veggie Enchiladas
Ingredients
- 1 cup chopped onion
- 1 (8-oz) pkg sliced mushrooms
- 1 large zucchini, diced
- 1 large red bell pepper, sliced
- 2 cloves garlic, minced
- 1 Tbsp olive oil
- 2 (15-oz) cans black beans, drained and rinsed
- 1 (12-oz) pkg frozen whole kernel corn, thawed
- 1 (10-oz) can diced tomatoes and green chiles, drained
- 2 Tbsp Southwest seasoning
- 1 (16-oz) pkg vegan soft taco-size flour tortillas
- 1 (8-oz) pouch red chile enchilada sauce (such as Frontera)
Instructions
- Preheat oven to 350°F. Cook onion, mushrooms, zucchini, bell pepper, and garlic in hot oil in a large skillet over medium heat 10 minutes or until tender. Stir in beans, corn, tomatoes, and seasoning; cook, stirring often, 5 minutes.
- Spoon about ¾ cup mixture down center of each tortilla; roll up, and place tortillas, seam sides down, in a lightly greased 13- x 9-inch baking dish. Top with enchilada sauce.
- Bake 30 minutes or until bubbly.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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