Vegan enchiladas

Preheat oven to 425°

Ingredients

• One zucchini
• One onion
• One cup of frozen corn
• Two potatoes boiled
• One can of pinto beans
• One can black beans
• One half package of lite life smart strips chicken style seasoned veggies strips
• 12-14 corn tortillas
• 1/2 Jar of spaghetti sauce
• One 8 ounce can of enchilada sauce
• One package of taco seasoning
• 2 tablespoons of Braggs amino acids or Worcestershire sauce
• 1 dash of oregano
• One cup of shredded cheddar cheese (voids the vegan claim)

Prep

• Cube all the veggies and combine in a bowl with beans
• Add taco seasoning, oregano, amino acids and 1/4 c sauce mixture ( see below)

Sauce

• Mix tomato sauce and tortilla sauce together in large bowl

Assembly

• Heat corn tortillas in a frying pan with a little olive oil, one at a time.
• Dip cook tortilla into sauce mixture
• Put 1/3 cup of bean mixture into each tortilla
• Roll up and place into casserole dish
• Repeat For each tortilla
• Ladle of remaining sauce mixture onto top of all tortillas

Cooking

• Bake covered with foil at 425 for about 30 -40minutes

Serve

• with lettuce, tomato, avocado, salsa, and chips