It's easy, just sautee the veggies in a pot like this.
Scoop some of that veggie mixture into the center of the tortilla then roll it up.
After you roll up each tortilla, pour the remaining enchilada sauce over the top, then toss some cheese over it. If you don't like or can't abide cheese you can use a non-dairy type for the same effect.
Bake for 30 to 40 minutes and behold the glorious results!
We served one filling enchilada with a half an avocado and fried polenta. It was more than enough, so filling. We had it for another dinner and one lunch.
Ok, here comes the recipe. Credit where credit is due, I found this recipe on The Roasted Root.
Mushroom, Zucchini, and Black Bean Vegetarian Enchiladas
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
3 tablespoons olive oil
10 ounces baby bella mushrooms, chopped
1 small red bell pepper, chopped
4 cloves garlic, minced
1 yellow squash, chopped
1 zucchini squash, chopped
1 (14-ounce) can black beans, drained
1 bunch green onion, chopped
6 flour tortillas
1 (12-ounce) can red enchilada sauce
1 (8-ounce) bag Mozzarella cheese
Sliced black olives if you like them, toss on top after it's cooked
Preheat the oven to 400 degrees F.
Heat the olive oil over medium-high in a large skillet and add the mushrooms and bell pepper. Saute, stirring occasionally until mushrooms have softened and begin to brown, about 3 to 5 minutes. Add the garlic, yellow squash, zucchini squash, black beans, and green onion and continue cooking, stirring occasionally, until garlic is fragrant, about 3 minutes.
Spread a small amount of enchilada sauce on the bottom of a large casserole dish. Add a scoop of the vegetable mixture to the center of the tortilla and roll to create an enchilada. Place in the prepared casserole dish and repeat with the remaining tortillas and filling.
Pour the rest of the enchilada sauce over the prepared enchiladas and evenly layer the shredded cheese on top. Bake on the center rack of the preheated oven (uncovered) for 20 minutes, or until cheese has melted and enchilada sauce is bubbling.
Remove from the oven and allow enchiladas to cool at least 10 minutes before serving. Serve with sliced black olives if you like them.
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