2cans enchilada sauce, 10 ounces cans, Casa Fiesta brand
2tablespoonsbutter, Earth Balance
1cupsweet potato, diced small
1cupwhite onion, diced small
1cupred bell pepper, diced small
1cupzucchini - scrape out the seeds and soft center with a spoon. , Then dice to a medium size - about the size of a quarter.
1cup button or baby bella mushrooms, About 4 ounces, rinsed and sliced
1can black beans , 15 ounce can, rinsed and drained
salt and pepper, to taste
1 largetomato, diced small
1medium jalapeno, sliced into rounds or diced small
¼cupblack olives, rinsed, drained and minced
½cupavocado, peeled and sliced
1ripe lime , cut into wedges
1cupshredded mozzarella cheese , Daiya brand
2 tablespoons cilantro, chopped fresh
red pepper flakes, optional
9x13 inch baking dish
2 saute pans
1 mixing bowl
Preheat your oven to 350 degrees.
In a large sauté pan over medium heat add the vegan butter and olive oil.
Cube your sweet potato into evenly sized pieces and add it to the pan. Let the sweet potato cook for a few minutes. **Add the sweet potato first because it can take longer to cook than all of the other veggies. **
Next, add the onion and garlic to the pan with the sweet potato. Simmer until the onion is translucent.
Next, add the diced red bell pepper, mushrooms, and zucchini.Season with salt and pepper.
Next, you'll add the black beans. Let everything simmer over low heat for 10-15 minutes.
Assemble the enchiladas:
Gently spray a 9 x 13-inch baking dish with cooking spray. Open one can of the enchilada sauce and pour about 1/2 cup of enchilada sauce into the bottom of the baking dish. Set aside.
Grab a large mixing bowl and pour the remaining sauce from the first can into the bowl along with the second can of sauce.
Take 1 tortilla at a time and gently dip it into the enchilada sauce. Making sure to completely cover the tortilla.
Fill the tortilla with a scoop of the veggie mixture and roll it closed. Place the rolled tortilla in the greased baking dish.
Repeat until all of the tortillas are filled. Pour any remaining enchilada sauce over the rolled tortillas.
Top the tortillas with a cup of the vegan shredded mozzarella. Cover with foil and bake for 20-25 minutes. Remove the foil and bake for an additional 5 minutes. (broil for 1-2 minutes to get the cheese extra melty)
Top with your favorite toppings. I used sliced jalapeno, diced avocado, chopped cilantro, diced black olives, diced fresh tomato and a squeeze of fresh squeezed lime juice.