Pinto Bean & Veggie Green Enchilada Bake

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Ingredients

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

As published by Minimalist Baker.

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