One Pot Vegan Summer-Style Enchiladas

3 tbsp Extra Virgin Olive Oil
12 Corn Tortillas
.5 cup, chopped Onions, raw
1 cup, sliced Zucchini
.5 cup, sliced Summer Squash
1 cup, chopped Bell Pepper
1 Jalapeno Pepper
2 cloves Garlic
2 cups Beans, black
1 cup Sweet Corn
.5 tsp Salt
.25 tsp Black Pepper
.5 tsp ground Cumin seed
.5 tsp Paprika
.25 tsp Oregano, ground
1 cup Canned Diced Tomatoes
1 cup Enchilada Sauce
1/2 cup Daiya Shredded Cheddar Style

*TOFU SOUR CREAM*
1 block Mori-Nu, Tofu, silken, firm
2 tbsp Apple Cider Vinegar
1 dash Salt

If using dry beans, soak overnight. Drain and add to a pot. Cover with water and bring to a boil. Reduce heat to medium/low and simmer 1 1/2 to 2 hours. Drain and set aside.
Heat a large skillet over medium heat and add half the olive oil. Add corn tortilla pieces to the pan and cook for five minutes, until slightly crispy. Remove tortillas and set aside. Add the remaining oil to the pan and add the onion, zucchini, yellow summer squash, bell pepper, jalapeno, garlic, corn, black beans, canned diced tomatoes, and all of the spices. Stir until everything is combined and cook until vegetables are tender.
Add the corn tortillas back in along with 1/4 cup of the shredded Daiya Cheese. Next add the enchilada sauce and stir again. Top with another 1/4 cup of Daiya. Turn the heat off and cover for 5 minutes, until cheese is melted. Top with tofu sour cream and cilantro.
TOFU SOUR CREAM INSTRUCTIONS:
Blend 1 package of firm silken tofu, 2 tbsp apple cider vinegar, and a dash of salt together until creamy and smooth.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BBATES0911.