1 tablespoon oil (I use olive or organic canola)
1 large white or yellow onion, chopped
2 large tomatoes, diced
3 cloves garlic, minced
1 large or 2 small zucchini, chopped
1 poblano pepper, diced
salt and pepper, to taste
1 (15 ounce) can pinto beans, drained and rinsed
1 cup tomato or tomatillo (green) salsa
2 tablespoons chipotle hot sauce
1/2 teaspoon cumin
1 tablespoon chili powder
1 teaspoon dried Mexican (or regular) oregano
1/3 cup fresh cilantro, chopped
1 (15 ounce) can enchilada sauce, divided
12 whole wheat flour tortillas
1/2 cup vegan cheese, optional
1/3 cup bread crumbs, optional
fresh guacamole, to garnish, optional
fresh pico de gallo, to garnish, optional
1. Preheat oven to 350 degrees F. In a saute pan with 1 tablespoon oil, saute onion, tomatoes, garlic, zucchini and poblano until softened. Season, to taste with salt and pepper.
2. Transfer to a large bowl and combine with beans, salsa, chipotle hot sauce, seasonings and cilantro. Place 1/3 of the enchilada sauce at the bottom of a 9X12" baking dish.
3. Roll up equal amounts of the bean filling into 12 tortillas and place in the prepared baking dish. Top with the remaining enchilada sauce, and cover with foil.
4. Bake for 25 minutes. Remove foil, top with vegan cheese or bread crumbs, if desired, and bake uncovered for 5 more minutes. Serve topped with 1/4 cup fresh pico de gallo, guacamole and/or vegan sour cream per serving.
Personally, I don't add the vegan cheese or bread crumbs, and I like it best topped with fresh guacamole.
Source of recipe: I wrote this recipe.