Harvest Enchiladas. Plant Based and Vegan

INGREDIENTS IN BOLD

8 corn tortillas 

Corn Sauce

1 Cup of corn off the cob or frozen thawed

1 clove of garlic 

2 Tbsp non dairy milk

Blend this in a blender or food processor and set aside

1 can of fat free refried beans 

In a large non stick skillet lightly cover the bottom with the corn water or plain water if you did not boil the corn.  Saute' the following in order (each a few minutes before adding the other...)

1 finely sliced onion

1 clove minced garlic

1 small zucchini or yellow squash sliced thin in half moons

1 cup torn spinach

Cook this until veggies are soft adding water as needed to keep it from scorching. When veggies are soft add the corn sauce, stir and take off heat. 

Heat the corn tortillas over an open flame or in the microwave to soften..

In each corn tortilla smear some beans and add a scoop of veggie mixture.. fold over and lay in glass dish.

When they are all laid in the dish cover with 1 cup Salsa Verde 

Cover with foil and bake at 400 degrees for 20 minutes.

Top with fresh tomatoes, vegan sour cream, chopped jalepenos, cilantro and green tabasco or any other mexican toppings you enjoy!

A little bit of work but D-Licious!  

Enjoy this when all of your garden harvest is coming in!  And stay compassionate!