water or oil, to saute
1 large yellow onion, chopped
1 to 2 cloves garlic, minced
12 ounces summer squash, chopped (I use 1 zucchini, 1 yellow, and 1 white pattypan)
1 (10-ounce) can chopped tomatoes & jalapenos (I use the Mexican cilantro-lime seasoned variety)
1 cup black beans, rinsed and drained
1 (1.5 ounce) packet enchilada seasoning
1 large lime, juice of
8 corn tortillas
1 (10-ounce) can red enchilada sauce
1 cup shredded vegan cheese (I use colby-jack flavor VeggieShreds)
green onions, sliced, to taste
1. Heat water in a saute pan. Add onion and garlic; saute until the onion is translucent and soft.
2. Add summer squash, tomatoes & jalepeno mixture, and black beans. Thoroughly mix in enchilada seasoning. Add some more water to prevent it from getting dehydrated. (You don’t want it soupy, but you don’t want it to be gluey and dry, either.) Squeeze in the lime juice and mix it around.
3. Scoop a heaping 1/4 cup of this mixture into a corn tortilla. Roll it up carefully (this is messy!) and put it seam-side down in a casserole dish so that it stays closed. (If some of the filling oozes out, just kinda shove it back in there.) Repeat this with all of the tortillas. If there’s any filling left over, just kind of dollop it around in the pan.
4. Dump the enchilada sauce all over it. Then sprinkle 1 cup of grated vegan cheese evenly on top.
5. Bake at 350 degrees Fahrenheit for 20 minutes. Serve with green onions sprinkled on top.
Per serving: 360 calories, 7 g fat
Source of recipe: I wrote this recipe.