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Yummy Veggie Enchiladas

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My husband loves enchiladas but I haven't made them since cutting cheese from our diet, when I came across this recipe I knew I had to try it! It was so yummy! I wouldn't be posting it if it wasn't! We had our friends over for dinner and they seemed to really like it too. I think next time I make this I will put it all together the night before and stick it in the fridge until it's time to bake it for dinner the next day. There are a few steps but all are easy and fairly quick. Recipe inspired by simple healthy tasty and modified to our liking


Enchilada Filling
-1 medium zucchini chopped
-1 medium onion chopped
-few handfuls of fresh mushrooms
-1 can black beans, drained
-1 can pinto beans, drained
-1 cup cooked brown rice
-1/2 cup frozen corn (more if desired)
-1 can diced green chilies
-1 can fire roasted diced tomatoes
-1/2 teaspoon cumin
-1/2 teaspoon sea salt or to taste
-1/2 teaspoon chili powder
-1 teaspoon chipolte chili pepper
-1/2 teaspoon garlic powder

In some olive oil saute the onion, zuchini and mushrooms until tender. Put heat on medium-low and add all other filling ingredients and cook until heated thoroughly.

Other Ingredients
-10 whole wheat tortillas
-1 can sliced olives
-green onions
-guacamole

Enchilada Sauce
-4 tablespoons chili powder
-1/3 cup whole wheat flour
-2 teaspoons apple cider vinegar
-1 can tomato paste
-4 cups water
-1 teaspoon garlic powder
-1 teaspoon sea salt
-1 teaspoon oregano

Mix all ingredients in a sauce pan and simmer over medium low heat until thickened.

"Cheese" Sauce
-1/4 cup whole wheat flour
-1/4 cup nutritional yeast
-1/2 teaspoon sea salt
-1/2 teaspoon garlic powder
-1 cup water
-1 teaspoon mustard powder
-2 tablespoons coconut oil, melted

In small sauce pan add flour, nutritional yeast, salt, garlic powder, and water and mix well. Heat on medium heat until bubbly and thick, happens pretty fast! Remove from heat and add coconut oil and mustard.

Assembly
In a 9x13 pan pour some enchilada sauce to just cover the bottom. Fill each tortilla with some mixture, roll and place in pan. When pan is full, pour the remaining enchilada sauce on top. Then add the "cheese" sauce, and sprinkle the olives and green onions on top. Cover with foil and bake at 350 for 20 min. or until bubbly. Serve with guacamole (recommended) really really tasty!!
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