Deconstructed Bean and Veggie Enchiladas

1-2 TB coconut oil
2 cloves garlic, minced
1/2 small red onion, diced
1 bell pepper of your choice, chopped (I chose orange)
1 medium zucchini, chopped
1 15 oz can of black beans, drained and rinsed
1 tsp onion powder
2 tsp chili powder
2 tsp ground cumin
salt and pepper, to taste
6 corn tortillas
1 cup of enchilada sauce (store-bought or homemade both work)
toppings of your choice (green onions, cilantro, guacamole, etc)

View the full recipe at Clean Eating Veggie Girl →