Flour tortillas (or any tortilla that has very minimal ingredients)
2 15oz cans of black beans
1 jalapeño (chopped real fine)
1 large yellow onion (chopped)
1 green pepper (chopped)
1 zucchini (chopped)
3 gold potatoes (blanched until semi soft)
1 tbsp cumin
1 tbsp oregano
2 tsp chili powder
2 tsp garlic
Salt and Pepper to taste
1 can of your favorite organic enchilada sauce (or make your own)
Saute onions & garlic until translucent. Add other vegetables and spices, saute until cooked. Take 1 can of black beans and blend until creamy. Mix with other can of non blended beans. Take the tortillas and spread a little of the bean mixture, potatoes, and beans. Place each enchiladas in a baking dish. Cover with the enchiladas sauce and bake at 400 for 15 minutes. Top with sour cream, cashew cheese, or a little bit of scallions.
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