Plant-Based Black Bean Enchiladas | Experience Life

Ingredients

• 2 tbs. avocado oil
• 3 tbs. all-purpose or chickpea flour
• 1 tbs. ground cumin
• 1 tbs. chili powder
• 1/2 tsp. sea salt
• 1/4 cup tomato paste
• 2 cups vegetable stock
• 2 tsp. lime juice
• 1 large onion, chopped
• 1 medium zucchini, diced
• 1 large red bell pepper, diced
• 1 tbs. avocado oil
• 1 tsp. dried oregano
• 1 15-oz. can black beans, drained and rinsed
• 12 6-inch corn tortillas
• 1/4 cup raw pepitas
• 1/4 cup cilantro leaves