Veggie-Loaded Vegan Enchiladas Recipe

These enchiladas can be a bit long, however they're positively well worth the effort! Serve with recent herbs and additional dish sauce, if you select.

Ingredients

• 3 potatoes, cut into 1-inch dice and rinsed (about 3 cups)
• 1 medium onion, sliced
• 3 garlic cloves, minced
• 1 cup red/yellow/orange bell peppers, sliced
• 1 cup baby bella mushrooms, sliced
• 1 1/2 cups broccoli florets
• 1 can cannellini beans, drained and rinsed (other varieties of beans can be used)
• 6-8 large tortillas, preferably whole-grain
• 2 cups red enchilada sauce, plus more for serving

Seasonings:

• 1 Tbsp ground cumin
• 1 Tbsp mild chili powder
• 1/2 Tbsp dried thyme
• 1 tsp rubbed sage
• 2 Tbsp nutritional yeast
• salt, pepper to taste
• Fresh herbs, for serving

Instructions

1. If you have a steamer pot, steam potatoes until soft, set aside while you prepare the rest of the ingredients. If you don't have a steamer, boil potatoes until fork-tender, drain and set aside. (Steaming is my preferred method.)
2. Heat a pan on medium heat, add 1-2 Tbsp of water. When the water becomes bubbly, add sliced onions. Sautee for 5 min, add garlic, and cook 1-2 min more.
3. Add peppers, mushrooms and broccoli to the pan with onions. Stir and sautee about 3 min, until the vegetables become softer. Add drained and rinsed beans, all seasonings except nutritional yeast and salt, stir the mixture well and let the beans get heated through. Take the pan off the stove.
4. More recipe click at here

Source : veganrunnereats.com

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