Vegan Enchiladas

In a medium saucepan, whisk together oil and flour over low heat. Add spices and mix together.

Slowly add the veggie broth and chili powder while whisking continuously. Let simmer for a few minutes until it begins to thicken slightly.

In a separate pot, lightly sauté the onion and peppers for a few minutes, before adding the zucchini, and finally the black beans. Season with pepper and a pinch of salt.

Soften the corn tortillas by wrapping in a damp paper towel and microwaving for 10 seconds.

Next, spread some of the sauce over the tortilla, and add the filling. Roll and place lined up in a baking dish. Pour the rest of the sauce over the enchiladas. Sprinkle with olives and green onions.

Cover with foil and bake at 350˚ (177˚C) for 20 minutes.

Soak cashews in hot water for 10 minutes (microwave works) add salt and lemon juice. Blend until creamy.

Serve with avocado, cilantro, and a dollop of non-dairy sour cream.

Enjoy!