Vegan Vegetable Enchiladas with Guacamole
Ingredients
- Avocado oil
- 1/2 onion
- Bell peppers (red, yellow, orange)
- Mushrooms
- Black beans
- Enchilada sauce (2 packs)
- Cheddar shreds
- Gluten-free tortillas
Seasonings
- Himalayan salt
- Black pepper
- Garlic powder
- Cumin
- Chili powder
- Smoked paprika
Toppings
- Olives
- Jalapeños
- Fresh guacamole
Preparation
Heat some avocado oil in a large skillet.
Add chopped onion first and let cook for 2 minutes.
Add in chopped peppers; I used one of each color.
Add seasoning: Himalayan salt, black pepper, garlic powder, cumin, chili powder, smoked paprika.
Sauté about 10 minutes until tender.
Add in chopped mushrooms and sauté an additional 5-10 minutes until tender.
Add in 1/3 packet of enchilada sauce.
Turn off heat and prepare to assemble; pour enchilada sauce to lightly coat bottom of pan.
Add veggie mixture into tortillas and fold like a burrito.
Drizzle with additional enchilada sauce.
Bake on 375 for 20 minutes with foil over the top.
Remove foil and place cheese, jalapeños, and olives and bake for another 10-15 minutes.
To serve, top with fresh guac and pico.
