Vegan Dinner: Enchiladas with Peppers and Refried Beans

Hola! Another Spanish dish is coming your way courtesy of Vegan WifeStyle. The sauce is made from scratch and so are the refried beans. This may take some time but the recipe includes tons of leftovers (6 large enchiladas) and it is worth the wait.

Ingredients:

-6 soft flour tortillas

-1 can organic pinto beans

-1 can organic black beans

-1 can organic fire roasted tomatoes

-1 can organic tomato paste

-1 jalapeno

-1 tbsp of red pepper flakes

-1/2 cup of organic vegetable broth

-1/2 tsp of All Spice

-3 cloves of garlic, minced

-1 green pepper, chopped

-1 cup of mushrooms, chopped

-1 pinch of cinnamon

-1/2 fresh squeezed lime

-1 tsp garlic powder

-1 tsp seasoning salt

-1 organic zucchini

-1 cup carrots, chopped

Directions:

1. Drain both cans of beans and combine to a medium saucepan on medium, cover and heat while preparing the other ingredients. Also preheat oven to 375 degrees

2. Add the roasted tomatoes, tomato paste, jalapeno, red pepper, broth, allspice and minced garlic to a food processor and blend

3. When beans seem soft and heated, mash with a hand masher 1-2 minutes. Combine with mushrooms, zuchini, carrots, salt, garlic powder, lime juice, green pepper and cinnamon to the beans

4. Grease a large baking dish. Pour a little sauce to cover the bottom of the pan

5. Fill each tortilla with a large spoonful of the bean mixture, wrap and place in baking dish. Repeat 5 more times. Add the remaining sauce over top

6. Cover with tin foil and cook for 20-25 minutes, tortillas should start to brown. Sprinkle a little vegan cheese on top and you're done!

Enjoy!

-Joanna