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Ingredients

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• 6 (6-inch) yellow or white corn tortillas
• 2 Tbsp olive oil ((if oil-free, sub water))
• 1 small yellow onion, finely diced ((1 small onion yields ~1 cup or 160 g))
• 3 large cloves garlic, minced
• 1 medium jalapeño or serrano pepper, finely diced ((we used serrano for more heat))
• 3/4 tsp sea salt ((use less if your chili powder has salt in it))
• 2 tsp chili powder blend ((NOT chili flakes, cayenne pepper, or pure chili))
• 4 cups fresh veggies of choice, finely diced ((we used 1 cup zucchini, 1 cup carrots, and 2 cups baby spinach))
• 1 (15-oz.) can pinto beans (or sub black beans), drained
• 1 cup Easy Green Enchilada Sauce ((or sub store-bought))
• Vegan sour cream ((or avocado crema))
• Red onion (or shallot), diced
• Radish, thinly sliced
• Cilantro, chopped