Preparation Method
- Preheat your oven to 375°F (190°C).
- In a large skillet over medium heat, add the diced yellow onion, green bell peppers, and zucchini.
- Sauté until the vegetables are tender, about 5-7 minutes.
- Add the black beans, corn, chili powder, cumin, and garlic powder to the skillet.
- Stir well to combine and cook for another 2-3 minutes.
- Pour 1 cup of the enchilada sauce into the skillet and mix well.
- Remove from heat.
- Warm the gluten-free tortillas in the microwave for about 20 seconds to make them more pliable.
- Spoon a generous amount of the vegetable mixture onto each tortilla, then roll them up and place them seam-side down in a baking dish.
- Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the shredded vegan cheese on top.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving.
* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.