Today was the first day of Dia de Los Muertos, a Mexican holiday in honor of one’s ancestors. Travis dove into his Frightful Fiesta-themed recipes from Raddish Kids in honor of the holiday, and first up were these impressive enchilada mummies!

Ingredients:

• 1 (8-ounce) can tomato sauce
• 2 cups vegetable broth
• 1/2 cup water
• 1 tablespoon tomato paste
• 1 tablespoon cornstarch
• 2 tablespoons + 1/2 teaspoon chili powder, divided
• 1/2 teaspoon + 1 teaspoon salt, divided
• 1 onion
• 1 red bell pepper
• 1 zucchini
• 3 tablespoons canola oil
• 1 (15-ounce) drained and rinsed can black beans
• 1 and 1/2 teaspoons cumin
• 1/2 teaspoon garlic powder
• 2 cups shredded vegan pepper jack cheese
• 8 (8-inch) flour tortillas
• 5 slices vegan cheese
• 16 slices black olive

1. To prepare the enchilada sauce, whisk together the tomato sauce, broth, water, tomato paste, cornstarch, 2 tablespoons chili powder, and 1/2 teaspoon salt. Pour 1 cup sauce into the bottom of a 9×13-inch baking dish and set aside.
2. Meanwhile, chop the onion, bell pepper, and zucchini. Heat the canola oil in a large skillet over medium heat. Add the vegetables, along with the remaining 1 teaspoon salt; cook for 12 minutes, until tender.
3. Add the beans, remaining 1/2 teaspoon chili powder, cumin, and garlic powder to the skillet. Cook for a final 2 minutes.
4. To assemble each “mummy”, spoon 1/4 cup cheese and 1/3 cup bean mixture onto each tortilla. Wrap up and place, seam side down, in the baking dish.
5. Pour the remaining enchilada sauce over the tortillas. Cut the vegan cheese slices into strips and arrange on top of the enchiladas like mummy wraps. Add 2 olive slices to each tortilla for eyes.
6. Bake at 375 degrees F for 22 minutes.

To round out this fearsome feast, the recipe card featured a few facts about Dia de los Muertos, as well as a breakdown of other ways (taquitos! burritos!) that tortillas can be prepared in Mexican dishes.