Preheat oven to 350 degrees F.

Preparing Poblano chilies: Roast/Char poblano chilies. This can be done in a broiler, over an open flame

or on a grill. Place poblano chiles over heat source, turning every 3 minutes for a total of 9 minutes, until

chilies are charred and blistered on the outside. Once charred, place in a bowl and cover with plastic

wrap for 15 minutes. This will help them sweat and make them easier to peel.

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To peel: Under lightly running cold water, take the blade of a knife and gently scrape away the charred

skin. Cut poblano pepper in half to remove the seeds. Cut the poblano pepper into long strips.

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Preparing the filling: In a large skillet over medium heat, add 2 tbsp of canola oil until hot. Add the 2

garlic cloves, and onion and cook until garlic is browned and onions are translucent. Add the zucchini,

cabbage, tomatoes, poblano pepper strips, cumin, chili powder, oregano and salt. Sauté for 5  minutes.

Add in the black beans and corn, stir to combine. Turn down heat and simmer while preparing the

sauce.

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Preparing the sauce: In another skillet over medium heat, heat oil, add the minced cloves of garlic and

the onion and diced tomato, sauté  for 4 minutes. Add in add cumin, chili powder, ancho chili powder,

dried oregano, cinnamon. Stir in vegetable broth. Simmer for 5 minutes. Pour mixture into blender and

blend on high until smooth.

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The finale: Pour 1/2 cup of the sauce into the filling mixture and mix well. Pour 1/2 cup of the sauce into a

7.5 x 11 baking dish. In a skillet, heat each tortilla for about 30 seconds each side, until tortilla is warm

and soft.

*Optional: melt dairy-free cheese (daiya or cashew cheese) on the “ inner”  side of the tortilla.

Place 1/3 cup of the filling on the tortilla. Roll-up the tortilla and place seam down in the baking dish.

Repeat with remaining tortillas. Pour the remaining sauce on top of all the tortillas in the pan. Place in

oven and bake for 20 mins.

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Plate and garnish with fresh avocado and cilantro!