Lazy Chopped Vegan Enchiladas in a Skillet

thefirstmess.com

Teal Dinosaur

subheading: SUNFLOWER “CHEESE” TOPPING:

½ cup raw sunflower seeds, soaked for at least 2 hours and drained

5 tablespoons water

5 tablespoons red enchilada sauce

1 ½ tablespoons nutritional yeast

2 teaspoons olive oil

1 teaspoon apple cider vinegar

sea salt and ground black pepper, to taste

subheading: CHOPPED ENCHILADA SKILLET:

1 tablespoon olive oil

1 small sweet onion, sliced

1 red bell pepper, sliced

1 medium zucchini, halved lengthwise and sliced

sea salt and ground black pepper, to taste

3 cloves garlic, minced

1 teaspoon paprika

1 teaspoon onion powder

1 teaspoon ground cumin

½ teaspoon ground coriander

½ teaspoon chili powder (I used ancho)

½ cup walnut halves, finely chopped

1 19oz can (540 ml) lentils or black beans (no salt added preferred)

1 ½ cups red enchilada sauce

1 cup low sodium vegetable stock, plus extra

6 small tortillas, chopped into 2-inch pieces (3 cups chopped pieces total)

chopped cilantro, for serving

diced, ripe avocado, for serving

Directions at thefirstmess.com

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