Fellowship of the Vegetable: Vegan Enchiladas

I have been craving Mexican food something fierce lately I haven't found a vegan place that satisfies my need in L.A. yet so I figured I would make my own. I figured a fairly easy place to start was enchiladas.

As I was checking out at the grocery store with my tortillas, enchilada sauce and veggies the clerk asked me if I was making enchiladas, when I replied yes he immediately asked "where's the meat??" Haha, that gave me a good opportunity to educate our youth on yummy vegan food, maybe I should have brought him some :)

Anyhoo, here is what you will need:

Olive Oil
3 cloves garlic (at least) minced or crushed
1/2 - 1 cup diced yellow onion
3 zucchini
8 oz mushrooms
1-2 cup fresh spinach
1 can black beans, drained
Mexican Spice blend (cumin, salt, pepper, garlic powder, etc)
1 lrg can enchilada sauce
Vegan cheese shreds
10-12 Corn tortillas
Bell peppers (about 1/2 cup diced) for garnish
Avocado

1. Preheat oven to 375°. Heat 1/2 TBS olive oil in a large skillet. Sauté diced onions and garlic until tender.

2. While onions are cooking, chop mushrooms and zucchini into bite sized pieces. Add to pan with a little more olive oil and Mexican spice blend (I used about 4 TBS). Stir frequently.

3. Add beans and continue to cook.

4. Coat the bottom of a glass baking dish with the enchilada sauce, just enough to cover the bottom. In a smaller skillet, heat a dash of olive oil.

5. Place tortilla in small skillet until it is soft, remove and place on a paper towel. Quickly add fresh spinach leaves and a couple spoonfuls of the vegetable mixture to tortilla, roll it up and place it in the pan. Repeat until all the tortillas are filled and in the pan. *You may need to add more oil to the skillet as you go along.