Black Bean Enchiladas

With Sweet Corn and Peppers.

8 Corn Tortillas

15 Oz. Can Black Beans

28 Oz. Enchilada Sauce (Green or Red)

1/2 Onion, Diced

1 Bell Pepper or Chili Pepper, diced

1/2 Cup Frozen Corn, thawed

1 tsp. Chili Powder

1/2 tsp. Cumin

1 Garlic Clove, minced

1 Cup Vegan Cheese Shred

Preheat oven to 350 degrees.

Warm enchilada sauce in a saucepan. Sauté onions, corn and bell peppers with salt on high heat. Once they have softened and started to color, stir in chili powder and cumin and cook another minute. Then, add garlic and stir. Next, add chick'n and beans and 1.5 cups of the enchilada sauce. Simmer for 10 minutes and season with salt to taste.

Toast tortillas in a hot dry (cast iron or nonstick) pan or if you have a gas stove, toast over flame. You want to warm them through and get a little color too. Then, add an equal scoop of ingredients to each tortilla. Roll the tortilla and place it in a baking dish. When all tortillas have been rolled and placed, pour over remaining enchilada sauce and top with the vegan cheese shred. Bake for 35 minutes.

Let cool slightly before serving. I hope you enjoy!

Optional Toppings:

Cilantro

Green Onions

Red Onions

Black Olives

Avocado

Vegan Sour Cream

Hot Sauce