1 tablespoon olive oil
1 onion, chopped
5 cloves garlic, chopped
1 pepper (green, red, yellow, purple - your choice), chopped
1 zucchini, quartered and sliced
1 cup sliced mushrooms (button, portabella -- again, your choice)
salt and pepper, to taste
2 teaspoons cumin
1 1/2 teaspoon chili powder
8 oz. package Trader Joe's Beef-less strips or any meat substitute, especially Gardein
18 corn tortillas
enchilada sauce (I like Grandma Cotrez's Enchilada Sauce recipe from this site)
vegan cheese, optional - Like Follow Your Heart or Tofutti Singles
1) Preheat oven to 350 F.
2) Saute onion in olive oil until soft, about 4-5 minutes. Add garlic and saute for another minute. Add pepper, zucchini, and mushrooms and saute for another 3 minutes. Season with salt, pepper, cumin, and chili powder. Add meat substitute strips and heat through.
3) In a 9x13 inch baking pan, spoon two large spoonfuls of enchilada sauce over bottom of pan. Layer six tortillas across the bottom. Spoon 1/3 of the vegetable mixture over the top of the tortillas. Cover with a few spoonfuls of enchilada sauce, making sure that tortillas have sauce on them. Layer another 6 tortillas across top. Spoon 1/3 of the vegetable mixture over top and then the enchilada sauce. Repeat one more time ending with sauce.
4) At this point if you choose to sprinkle vegan cheese on top, you can.
5) Bake in preheated oven 30 minutes. Let stand 5 minutes before serving.
I like to serve this with a simple salad and tortilla chips on the side if anyone wants a little added crunch. It's a quick meal and tastes great without the added work of making enchiladas.