Black Bean and Veggie Enchilada Bake
Ingredients
- ½ cup chopped onion
- ½ (8-oz) pkg sliced mushrooms
- 1 small zucchini, diced
- 1 small red bell pepper, chopped
- 1 clove garlic, minced
- 1½ tsp olive oil
- 1 (15-oz) can black beans, drained and rinsed
- 1 (8.75-oz) can whole kernel corn
- ½ (10-oz) can diced tomatoes and green chiles, drained
- 1 Tbsp fajita seasoning
- ½ (16-oz) pkg vegan soft taco-size flour tortillas
- ½ (8-oz) pouch red chile enchilada sauce
Instructions
- Preheat oven to 350°F. Cook onion, mushrooms, zucchini, bell pepper, and garlic in hot oil in a large skillet over medium heat 8 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 9-inch square baking dish. Top with enchilada sauce.
- Bake 25 minutes or until bubbly.
Vegan Meal Plan
This recipe selected from the eMeals Vegan Meal Plan.
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