How do I prepare Vegan Enchiladas?
Here's a recipe for Vegan Enchiladas:

Ingredients:

Sauce

• 2 tablespoons vegetable oil
• 2 tablespoons flour, rice flour for gluten-free
• 4 tablespoons chili powder
• 1 tablespoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1 tablespoon tomato paste
• 2 cups vegetable broth

Filling

• 1/2 white onion
• 1 bell pepper
• 1 zucchini
• salt, to taste
• pepper, to taste
• 1 can black beans
• 1/4 cup olive, sliced
• g green onion
• cilantro, as garnish or in the filling
• 8 corn tortillas
• slice avocado, to top

Non-dairy sour cream

• 1/2 cup raw cashews
• 1/2 cup water, hot water
• 1 teaspoon lemon juice
• 1/8 teaspoon salt

Instructions:

1. In a medium saucepan, whisk together oil and flour over low heat. Add spices and mix together.
2. Slowly add the veggie broth and chili powder while whisking continuously. Let simmer for a few minutes until it begins to thicken slightly.
3. In a separate pot, lightly sauté the onion and peppers for a few minutes, before adding the zucchini, and finally the black beans. Season with pepper and a pinch of salt.
4. Soften the corn tortillas by wrapping in a damp paper towel and microwaving for 10 seconds.
5. Next, spread some of the sauce over the tortilla, and add the filling. Roll and place lined up in a baking dish. Pour the rest of the sauce over the enchiladas. Sprinkle with olives and green onions.
6. Cover with foil and bake at 350˚ (177˚C) for 20 minutes.
7. Soak cashews in hot water for 10 minutes (microwave works) add salt and lemon juice. Blend until creamy.
8. Serve with avocado, cilantro, and a dollop of non-dairy sour cream.

Enjoy your Vegan Enchiladas!