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Delicious Vegan Enchiladas
Prep Time: 00:15
Cook Time: 00:45
2 cups homemade enchilada sauce
2 tbsp olive oil
1 cup chopped red onion
2 diced red bell pepper
1 chopped bunch of broccoli
1 tsp cumin
1/4 tsp ground cinnamon
5 oz baby spinach
1 can black beans, rinsed
1 cup non-dairy cheese
1/2 tsp salt
ground pepper, to taste
10 - 8
1Preheat oven to 400 degrees Fahrenheit. Lightly grease a 13" by 9" pan with olive oil or cooking spray.
2In a large skillet, warm the olive oil until simmering. Add onions and salt and cook until onions are tender and translucent, stirring often (5-7 minutes). Add broccoli and red peppers, stir and reduce heat. Cook and stir occasionally until broccoli is a brighter green and just starting to turn golden brown (8-10 minutes).
3Add the cumin and cinnamon and cook until fragrant. Add the spinach and stir until it has reduced in size and wilted.
4Transfer the pan contents to a medium mixing bowl. Add drained beans, 1/4 cup cheese and 2 tbsp of enchilada sauce. Season with salt and pepper. Stir until combined.
5In the prepped baking dish, pour 1/4 cup of the enchilada sauce on the bottom. Tilt it side to side until the bottom of the pan is evenly coated. To assemble the enchilada, spread 1/2 cup of filling down the middle of a tortilla. Snugly wrap the left side over the right and place seam side down in the baking dish. Repeat with remaining tortilla and filling.
6Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips bare. Sprinkle the remaining cheese evenly over the top.
7Bake, uncovered, for 20 minutes until sufficiently golden and bubbly.
8Remove from oven and let the enchiladas rest for 10 minutes. Serve and enjoy!
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