Vegan Enchiladas

There is not an absolutely precise recipe for what I combine together for this dish. This is simply a rough ratio of how I combine the ingredients. Here is the recipe shared in photos with some brief guides on amounts and preparation details.

The basic ingredients:
• 3-4 zucchini
• 6 carrots
• 1 medium onion
• 4-5 cloves of garlic
• enchilada sauce (enough to dip the 2 dozen fried tortilla into)
• 3 small cans mild green peppers
• 2 dozen organic corn tortilla
• 100% pure olive oil
• 1 tsp (+/-) cumin
• 2 tsp (+/-) oregano
• 2 tsp (+/-) chili powder
• 1 tsp (+/-) salt
• 100% pure olive oil (enough to coat the pan for sauteing the onions and other veggies)

Here are the initial ingredients in a 12" deep saute/frying pan

Here is my setup when I'm ready to put them all together.

I fry the tortillas and layer paper towels between to absorb the extra oil. With this setup everything is in reach as dipping the tortillas gets your fingers messy pretty quick.

Dip each corn tortilla in the enchilada sauce so that both sides are nicely coated. Then place a good helping of the veggie filling in the middle of the tortilla and roll it closed turning it so that the ends come together on the bottom.

This recipe should fill 2 - 9x12 glass baking dishes and I am generous with the filling so that each bite has good texture and taste.

Before baking it, add a little enchilada sauce to the top to keep the top of the tortillas moist while warming.

Bake it in a 350° oven for 15-20 min depending on if you are pulling them out of the frig. All they need to do is warm it to a nice eating temperature as all the ingredients are all cooked and there is no cheese to melt.

Garnish with fresh tomatoes and cilantro and some additional warm enchilada sauce. You can also top with black olives, red pepper flakes, etc.

And last but not least, enjoy in good health!!