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