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I want to thank my friend Kelly for sending me this yummy cheesy zucchini enchilada recipe. I also want to give a shout out to www.skinnytaste.com who originally created this recipe. I had to modify a few of the ingredients to make it vegan, but it still turned out delicious!
I switched out the cheese for my favorite vegan brand Follow Your Heart. I couldn’t find a mexican blend, so I bought a cheddar and mozzarella and mixed it together.
For the tortilla, I used a low carb whole wheat tortilla because I need to watch my carbs. I also switched out the sour cream with my favorite Tofutti non-dairy sour cream. Lastly, I bought frozen zoodles because I don’t make my own zoodles.
This recipe makes four enchiladas, so you may need to double it for a family.
I hope you enjoy this “slap your mama good” recipe just as much as I and my husband did!
I am always looking for a good cookbook. Here are a few Vegan Cookbooks that I recommend.
I have tried three recipes, so far, from this cookbook and I have loved them.
I just ordered this cookbook because it was highly recommended to me.
I have not tried this cookbook yet, but the reviews are excellent and I know people love using their Instant Pot.
Your turn: What is your favorite vegan enchilada recipe?
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