Lets make the enchilada sauce! Start by grinding the tomatoes, garlic, and green chilies into a smooth puree. Transfer to a skillet and bring to a boil then reduce to medium heat.
Mix in the herbs and spices and cook for an additional minute. Reserve some of this sauce for later. Add in the kidney beans and cook for 5 minutes. The enchilada sauce is ready!
Heat a skillet and toast the mini gluten-free tortillas for 1-2 minutes. Mix chopped bell peppers, onions, and cilantro in a bowl and keep it aside.
Brush a baking dish with oil then smear some of the enchilada sauce on it. Place 4 toasted mini tortilla on the baking tray.
Spread some of the prepared vegan enchilada sauce over the tortillas then sprinkle the mixed veggies all over it. Top with cheese. Repeat these layers until the baking dish is filled.
Lastly, spread half of the reserved sauce all around the tray. Top it with some more cheese. Bake them for 10-15 minutes or until the cheese melts.
Once done, garnish with chopped cilantro along with some vegan sour cream on top. Allow it to cool a bit then dig in!
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