Measurements

• 1 tbsp oil
• 1 yellow onion
• 2 cloves garlic
• 2 fresh zucchinis
• 1 cup corn kernels
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste
• 8 gluten
• 2 cups enchilada sauce
• 1 cup vegan cheese

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large skillet, heat the oil over medium heat.
• Add the diced onion and cook until translucent, about 5 minutes.
• Add the minced garlic and cook for another minute until fragrant.
• Add the diced zucchini and corn kernels to the skillet.
• Cook until the vegetables are tender, about 5-7 minutes.
• Stir in the chili powder, cumin, salt, and pepper.
• Cook for another 2 minutes to combine the flavors.
• Warm the gluten-free tortillas in the microwave or on a skillet to make them pliable.
• Spread a thin layer of enchilada sauce on the bottom of a baking dish.
• Fill each tortilla with the zucchini and corn mixture, then roll them up and place them seam-side down in the baking dish.
• Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with vegan cheese if using.
• Bake in the preheated oven for 20-25 minutes, until the sauce is bubbly and the cheese is melted.
• Serve hot and enjoy!

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.