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Export 11 ingredients for grocery delivery
Step 1
Make the enchilada sauce and set aside. (Or skip this step if using your own sauce.)
Step 2
Preheat oven to 350°F (180°C).
Step 3
Dice onion and bell pepper.
Step 4
In a large skillet over medium heat, sauté onion and bell pepper for about 8 minutes.
Step 5
Meanwhile, dice tomatoes. Rinse and drain beans.
Step 6
When onions are translucent, reduce heat. Add cumin, paprika, tomatoes, nutritional yeast, hemp hearts, and both beans (rinsed and drained). Stir well. Heat for 4-5 minutes then set aside.
Step 7
In a lightly sprayed 9"×13" baking dish, cover the bottom with a thin layer of enchilada sauce.
Step 8
Distribute bean mixture in the center of tortillas. Roll up, tucking in both ends.
Step 9
Place all 6 rolled enchiladas in baking dish and top with remaining sauce.
Step 10
Bake for about 25 minutes.
Step 11
Serve topped with avocado, cilantro, additional hemp hearts, nutritional yeast, etc.
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