Ingredients
1 tablespoon of oil
1/2 of a sweet onion
1/2 red bell pepper
3 cloves of garlic, minced
1/4 teaspoon of cumin
1/4 teaspoon of dried oregano
1/4 teaspoon of paprika
1/4 teaspoon of salt
1 15 ounce can of black beans, drained and rinsed
3 medium zucchinis
1 1/2 cups of enchilada sauce
optional for topping: 1/2-1 cup of vegan cheese
Instructions
Find full recipe on B.Britnell.