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Time-Crunch Vegan Enchiladas

1 fave
Nutrition per serving    (USDA % daily values)
CAL
314
FAT
26%
CHOL
2%
SOD
79%

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Ingredients for 2 servings

2 handfuls baby spinach

1.25 cups enchilada sauce or pasta sauce

1 bell pepper, color of your choice (I used orange)

1 zucchini, chopped

1 medium onion, chopped

1 tsp mild chili powder

1/4 tsp sea salt, to taste

1 tsp nutritional yeast

1 tsp lime juice (optional)

1.25 cups cooked black beans, rinsed and drained

2 whole grain tortillas

Vegan cheeze sauce for the topping: (4 tbsp hummus, 1 tsp or a bit more milk, 1/2 tsp nutritional yeast)

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