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Export 13 ingredients for grocery delivery
Step 1
Preheat oven to 350°F (180°C).
Step 2
Dice onion, zucchini, tomatoes (excess juice removed), and roasted bell peppers.
Step 3
In a large skillet over medium-high heat, sauté onion for 5-6 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more liquid as needed.)
Step 4
Add cumin and garlic powder. Sauté 1 minute.
Step 5
Add zucchini, tomato, pepper, and corn. Stir and sauté 6 minutes, or until zucchini is tender.
Step 6
Rinse and drain white beans. Add to skillet.
Step 7
Roughly chop spinach and add to skillet. Stir and cook for 2 minutes. Salt/pepper mixture to taste if desired. Turn off stove.
Step 8
Distribute the bean mixture evenly down the center of each tortilla. Top with a sprinkle of vegan shredded cheese or nutritional yeast (optional). Then roll up tightly, tucking in both ends.
Step 9
Place enchiladas seam side down in a 9"×13" pan. Evenly coat the top with salsa verde.
Step 10
Place in oven and bake for 25 minutes.
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