Super Veggie Vegan Enchiladas

1. Preheat the oven to 350 degrees F.

2. Boil or steam potatoes until almost done, but still firm. Peel the skin off with a knife while the potatoes are still warm. Dice the potatoes into small cubes and place in a bowl.

3. Next, saute onions in olive oil until transparent. Add some of the salt, oregano, and Lawry spice to the onions while they are cooking.

4. In a large mixing bowl, combine the cooked potatoes, the beans, the zucchini, the olives, and the sauteed onions. Season with salt, oregano, and Lawry spice to taste and mix well. You can really use any of your favorite spices to season it to your preference.

5. Next, combine enchilada sauce and spaghetti sauce in a bowl and mix well.

6. Grease or use nonstick spray to lightly coat a large oven-proof baking dish. One at a time, spread a spoonful of the sauce on a corn tortilla and fill with 1/4 cup of the vegetable bean mixture. Roll each and place seam side down in the baking dish. If you’re feeling froggy, you can alternatively dip each tortilla in the sauce before filling and rolling. Fill the baking dish with enchiladas and coat in as much leftover sauce as you like.

7. Bake in the oven at 350 degrees for 20-25 minutes uncovered. If you want a softer enchilada, cover with foil and bake for 45-50 minutes. Garnish with lettuce tomatoes, avocados, or sour cream and enjoy!