Veggie Enchiladas

This long list of ingredients may seem a little daunting, but I promise this dinner is very easy to make, delicious, and isn't very time intensive. It also freezes excellently, which for me is always a big plus!

Sauce:
1 teaspoon olive oil
1 onion, finely chopped
3 garlic cloves, minced
3 tablespoons chili powder
2 teaspoons ground cumin
2 teaspoons sugar
1-15 ounce can tomato sauce
1/2 cup water
Salt and pepper

Filling:
1-15 ounce can vegetarian refried beans
1 tablespoon olive oil
1 medium onion, chopped
1 yellow bell pepper, seeded and chopped fine
2 small zucchinis, halved lengthwise, seeded and chopped
3 garlic cloves, minced
1 cup vegan feta cheese crumbles (I found them at Whole Foods)
1/2 cup minced fresh cilantro
1/4 cup drained chopped canned green chiles

Assembly:
12 (6-inch) corn tortillas
1 cup shredded Diaya cheddar cheese
Lime wedges, for serving

Preheat oven to 450°F.

Start out making the enchilada sauce: in a saucepan over medium-high heat, add the oil, saute the onions until softened, about 5 minutes. Add in the garlic, chili powder, cumin, and sugar, stirring for 30 seconds. Next add in the tomato sauce and water, bring to a simmer and cook until slightly thickened, about 5 minutes, then set aside.

In a large skillet over medium high heat add the oil, once hot add the onions and bell pepper and cook for 5-7 minutes until slightly softened. Add the zucchini and cook another 3-5 minutes. Stir in the garlic and cook for 30 more seconds before adding in the can of refried beans. Cook another two minutes, stirring constantly to blend all ingredients together, remove from heat. Stir in 1/2 cup of the homemade enchilada sauce, the vegan feta, cilantro and green chiles.

To assemble, warm the tortillas in the microwave so they are more pliable, about 30 seconds. Place 1/3 cup of bean filling mixture down the center of the tortilla, roll up and place in a large glass casserole dish, seam side down. Repeat with remaining filling and tortillas. Pour 1 cup of sauce over enchiladas, spreading it over evenly. Sprinkle with the Diaya cheddar cheese and cover with foil, bake for 10 minutes, then remove foil and bake for another 5 minutes. Serve with the extra enchilada sauce on the side for those who like things a bit more saucy.

I've made this twice so far and loved it equally as much both times. The enchilada sauce freezes excellently, so if you have extra make sure to save it. The second time I made this I divided the enchiladas into two smaller baking dishes, I baked the first dish and froze the second. It turned out to be an amazing last-minute dinner savior.

*To freeze just assemble the enchiladas in one of those large glass tupperwares and stick it in the freezer. When ready to bake just take the lid off and replace it with tinfoil, bake until hot (I set the oven on the convection setting and it only took about 40 minutes to heat through straight from the freezer)

Recipe from Annie's Eats