Black Bean Enchiladas

Also out of the CHIP Cookbook was this recipe for Black Bean Enchiladas. I learned that nutritional yeast flakes are a vegan substitute for cheese. I couldn't find the flakes in the grocery store though, so I just threw in a little bit of cheese. Very healthy recipe, and pretty tasty too!

Black Bean Enchiladas
1 cup onion, chopped

1 1/2 cups zucchini, cubed

1 cup green bell pepper, diced small

2 cups black beans, cooked, unsalted

1 1/2 cups corn, whole kernel

1 cup tomato sauce

1 can (28-oz) tomatoes, diced

1 tsp basil, crushed

1 tsp garlic powder

2 cans tomato sauce, Italian seasoned

16 tortillas, large, whole-wheat

"Cheese" Sauce

3/4 cup cashew pieces

1/4 cup nutritional yeast flakes

1 1/2 tbsp lemon juice

1 garlic clove

1/4 cup onions

2/3 cup water

1/4 cup red bell pepper

1 tbsp Bragg's All Purpose Seasoning

1. Place all ingredients for the cheese sauce in a blender. Blend until smooth. Set aside.

2. Pour a 1/4 inch layer of Italian tomato sauce in the bottom of a large baking dish. Set aside.

3. In a large notstick frying pan, saute, in a little water, onions, zucchini, and green peopper until soft.

4. Add black beans, corn, plain tomato sauce, diced tomatoes, basil, and garlic powder. Remove from heat.

5. Place a generous amoutn of mixture, about 1 cup, in center of tortilla. Roll, then place seam side down in a baking dish. Repeat, using up the entire filling.

6. Pour remaining Italian tomato sauce evenly over enchiladas.

7. Drizzle cheese sauce over enchiladas.

8. Bake in oven at 400 degrees Fahrenheit for 10-15 minutes, or until heated through.