12 corn tortillas 1 zucchini, sliced and cut in chunks/triangles 1 large yam, cooked in microwave 12 minutes and cut into small pieces 1 onion, chopped 1 cup frozen corn 1 can diced tomatoes with jalapenos - undrained 1 tablespoon minced garlic 1 teaspoon cumin 1 teaspoon chilli powder 1 - 4 oz can diced green chilies 1 can black beans, slightly drained 1 can hot enchilada sauce 1 can mild enchilada sauce optional, shredded soy vegan cheese
Saute onion in water. When onion begins to soften add garlic, cumin and chilli powder. After a couple of minutes add tomatoes, beans, zucchini, green chilies, corn and yams. Bring to boil. Cover and lower heat to med/low. Cook down until desired consistency. In 9x13 pan pour half of each enchilada sauce. Warm tortillas either on griddle or in microwave to prevent breaking. Fill tortillas and place seem side down in pan. cover with remaining sauce, being sure to cover edges of tortillas. Top with soy vegan cheese if you would like. Bake at 350 for 30 minutes. You may also make this ahead and put in freezer or fridge.