SOY-FREE OPTION*   OIL-FREE OPTION**   GLUTEN-FREE

These enchiladas wear their cheeziness on the outside and have all the flavors of a typical enchilada sauce on the inside. Change up the veggies on the inside depending on the season or what you have on hand.

YIELD: 12 enchiladas

TOTAL PREP TIME: 15 minutes

TOTAL COOKING TIME: 45 to 60 minutes

INGREDIENTS

• 2 tablespoons (28 ml) olive oil (**use water or broth)
• 1/2 small onion, minced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 1/2 cups (270 g) diced fresh tomatoes or 1 can (14.5 ounces, or 410 g)
• Salt and pepper, to taste
• 1 can (15 ounces, or 425 g) pinto beans, drained and rinsed, or 1 1/2 cups (340 g) chopped veggies
• 1 can (15 ounces, or 425 g) black beans, drained and rinsed, or 1 1/2 cups (340 g) chopped veggies
• 1 1/2 cups (180 g) diced summer squash
• 12 (6 inch, or 15 cm) corn tortillas
• 1 recipe Vegan Cashew-Bean Queso mixed with 1/2 to 1 cup (120 to 235 ml) nondairy milk to make it pourable (*use soy-free)

INSTRUCTIONS

1. Preheat the oven to 350°F (180°C, or gas mark 4). Oil an 11 × 8-inch (28 × 20 cm) casserole pan.
2. Heat the oil in a large sauté pan over medium heat and cook the onion until translucent, about 5 minutes. Add the garlic and spices and sauté 1 minute more.
3. Add the tomatoes and cook for 15 to 20 minutes.
4. Transfer the tomato mixture to a food processor and process until smooth. Add salt and pepper to taste.
5. In a large bowl, combine the tomato mixture, beans, and summer squash. This will be the filling for the tortillas.
6. Soften the tortillas by placing in a microwave for 15 seconds covered by a damp paper towel or by heating them in a warm sauté pan. This will help them stay together better when you roll them. Hate this step? Just layer tortillas under and over the filling instead of rolling them up.
7. Spread a thin layer of queso on the bottom of the prepared pan. Take each tortilla and add a few tablespoons (45 to 55 g) of filling, roll, and place seam side down in the pan. Repeat until the pan is full and all tortillas have been used. If you have some extra filling, just sprinkle it over the top of the tortillas.
8. Spread the rest of the queso over the top, cover with foil, and bake until heated all the way through, about 30 to 45 minutes.

PER ENCHILADA:

• 186.8 calories; 3.8 g total fat; 0.5 g saturated fat; 8.2 g protein; 31.6 g carbohydrate; 8.4 g dietary fiber; 0 mg cholesterol.