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Solid vegan-friendly dinner tonight. Check out the recipe below:veggie enchiladas

3 cups zucchini and squash chopped up

1/2 cup chopped onion

1/2 cup mushroom

1 cup corn

sauté all together with water or butter.

I used dairy free mozzarella cheese and red chili enchilada sauce as well as gluten-free tortillas. It would taste delicious with whatever your preference in cheese or tortilla is. Put a sprinkle of cheese in the tortilla, about 2 scoops of the sautéed veggies and a little of the enchilada sauce and wrap it up like a burrito. Put enchilada sauce on top and another sprinkle of cheese.

Repeat until you’re out of stuffing and/or tortillas! Bake in the oven at 350 degrees for 15 minutes. Top with washed lettuce and avocado.