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Vegan Enchiladas

Vegan Enchiladas


  • 8-Sprouted Tortillas or Any
  • 4-Vine Ripe Tomatoes Chopped
  • 1-Cup Chopped Organic Cilantro
  • 2-Garlic Cloves
  • Sea Salt to Taste
  • 2-Sun Dried Guajillo Peppers
  • 1/2 Lime
  • 1 Cup of Water
  • 1-Yellow Squash
  • 1/2-medium Onion
  • 1/2 Zucchini # 2 Cone
  • 1-Sweet Potato, peeled & Sliced
  • 1-Cup fresh Cooked Black beans
  • 1-Sweet Yam thin Sliced
  • 2-Cups Shredded Vegan Cheese
  • 1-Avocado Sliced


In the 3 Qrt. Cook the Tomatoes with the Pepper, Salt, Garlic, 1/2 cup Cilantro. Cover cook for 5 minutes, Valve clicks turn to Low. ( Yields 2 Cups for this recipe)

Place in the Blender at high speed for 3 minutes, transfer to a 9" cake pan and dip the tortillas. on both sides. Line the bottom of the 11" Skillet with approx. 1/4 cup of the of the sauce add shredded Zucchini and sliced onion, place tortillas on top, sprinkle more sauce, slices of Yams, & Squash alternating with Beans, Cilantro, Avocado & Cheese until you fill the skillet 3/4 full. Top the last layer with the Cheese. Cook at medium heat, The Valve clicks turn to low, and continue cooking for 10 more minutes.

Serves 8