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  • 1-2 Tbls avocado oil
  • 2 bell peppers, diced
  • 2 zucchini, diced
  • 1 onion, diced
  • 1 Tbls taco seasoning
  • 1 can black or pinto beans, drained
  • 1 box Abbot’s Butcher Vegan Chorizo (optional)
  • 1 jar Siete Cashew Queso Spicy Blanco
  • 3 cups enchilada sauce
  • 6 corn tortillas, halved
  • 1/2 cup mozzarella or feta cheese (optional)
  • cilantro, radish slices, avocado (toppings)

Enchilada Sauce

  • 28 oz can tomato puree
  • 1/4 cup vegetable broth
  • 1-3 Tbls tomato paste
  • 1 Tbls chili powder
  • 1 tsp cayenne pepper
  • 1 Tbls garlic powder
  • 1 Tbls cumin
  • 2 tsp onion powder
  1. Saute zucchini, onion and bell pepper in avocado oil until soft. Mix in taco seasoning.
  2. Set oven to 375 degrees F. In a large bowl, mix together sauteed vegetables, beans, chorizo and cashew queso.
  3. In a small pot, whisk together all sauce ingredients, starting with just 1 Tbls tomato paste. Let simmer for 5-10 minutes to thicken, adding more tomato paste if you desire it to be thicker. Let simmer until desired thickness is reached.
  4. In a greased 9×11″ casserole dish, pour in just about 1/2 cup enchilada sauce to cover bottom of dish. Lay 1/2 of tortilla halves to cover bottom, then layer vegetable mix, then sauce. Repeat another layer of tortillas, vegetable mix, sauce. Add cheese topping if desired.
  5. Cover dish with aluminum foil and bake for 20 minutes. Remove foil and bake another 10-15 minutes until bubbly.
  6. Serve with desired toppings.
  • As an alternative to chopping and sauteing vegetables, defrost a bag of frozen bell peppers and a bag of frozen spinach and simply mix with taco seasoning.
  • For a lower carb, paleo version, use a vegetable peeler to create long ribbons of zucchini and layer these instead of tortillas. You may also substitute ground turkey or beef for the vegan chorizo.