1can (398 ml / 14 fl oz) black beans, drained and rinsed (I used low-sodium beans)
1zucchini, washed and sliced
1red onion, sliced
1can (398 ml / 14 fl oz) tomato sauce
2Tbspnutritional yeast
2Tbspolive oilextra virgin
1Tbsptaco spice
1 tspdried oregano
2tspchili powder
1tspcinnamon
to tastesalt and pepper
Toppings:
cilantro(optional)
avocado(optional but encouraged!)
corn(optional but encouraged!)
Instructions
Preheat your oven to 350°F.
Sauté the peppers, onions, and zucchini with olive oil, nutritional yeast and salt and pepper and set aside once soft.
In the same pan heat up a little more olive oil and mix the beans with the rice and taco seasoning, then set aside.
In a saucepan heat up the tomato sauce with oregano, chili powder, cinnamon and salt and pepper.
Now it’s time to assemble! Take one spinach and tortilla wrap and add a little rice mix and veggies. Wrap tight and place seam down in a large rimmed baking tray.
Once all your enchiladas are wrapped and placed in the tray, pour sauce over and bake for 15 – 20 minutes until warm.