Very Veggie Burritos Or Enchiladas

• 1 bell pepper, chopped
• 1 medium onion, chopped
• 3 cloves garlic
• 1 cup, packed chopped kale
• 2 cups cooked black or red beans or low sodium or no-salt-added canned beans
• 1 1/2 cups diced tomatoes or 1 (15 ounce) can no-salt-added diced tomatoes
• 1 cup shredded carrots
• 1 1/2 cups salsa, low sodium, divided
• 2-3 teaspoons chili powder
• 1 teaspoon cumin
• 1/4 teaspoon red pepper flakes, or to taste
• 10 whole grain tortillas or 1 head romaine or other leafy lettuce
• 1/2 avocado
• 1/2 cup shredded non-casein cheese substitute, if desired

1. Combine and chop bell pepper, onion, garlic and kale in a food processor. Remove from food processor and saute mixture in a small amount of water until veggies are very tender.
2. Add beans, tomatoes, carrots, 1/2 cup of the salsa and spices. Stir to combine, and simmer until most of the tomato liquid evaporates. Remove from heat.
3. To make burritos: Blend or mash together remaining 1 cup of salsa with avocado. Spoon beans and veggies onto lettuce leaves or tortillas, top with salsa/avocado mixture and roll tightly.
4. To make enchiladas: spoon beans and veggies onto a tortilla, roll, and place in a nonstick or lightly oiled pan. Fill the pan with enchiladas, closely packed together. Spread remaining 1 cup of salsa thinly across the top of the enchiladas, so the tortillas will not crisp up. If using cheese substitute, sprinkle on top. Bake at 350 degrees for 20 minutes, or until hot. Serve with sliced avocado
5. Filling may also be used to fill tacos, top a taco salad or dollop onto crisp vegetable slices such as raw zucchini.

bell pepper, onion, garlic, kale, beans, tomatoes, carrots, salsa, chili powder, cumin, red pepper, grain tortillas, avocado, shredded noncasein cheese substitute

Taken from www.epicurious.com/recipes/member/views/very-veggie-burritos-or-enchiladas-50169621 (may not work)