Vegan Black Bean and Corn Enchiladas
These Vegan Black Bean and Corn Enchiladas are the perfect comfort food for a weekday night! They are versatile, easy to make, and customizable to suit your taste.
Ingredients
Filling:
- 1 tablespoon olive oil
- 1 small onion diced
- 1 clove garlic minced
- 1 bell pepper red, yellow, or orange, diced
- 1 ½ cups frozen or fresh corn kernels
- 1 15 oz can black beans, rinsed and drained
- ½ teaspoon ground cumin
- ¼ teaspoon chili powder
- Salt and pepper to taste
- ¼ cup chopped cilantro
Enchiladas:
- 8-10 corn tortillas
- 1 28 oz jar Siete Foods Enchilada Sauce
- Vegan cheese of choice
- Fresh cilantro
Optional toppings:
- Chopped avocado
- Vegan sour cream
- Cilantro
- Diced tomatoes
Instructions
Make the filling:
- Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic and cook for another minute.
- Add bell pepper and cook for 3-4 minutes, until softened.
- Stir in corn, black beans, cumin, chili powder, salt, and pepper. Heat through, about 5 minutes.
- Remove from heat and stir in cilantro.
- Assemble the enchiladas: Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Warm tortillas in a microwave or steamer to make them pliable.
- Spread a thin layer of enchilada sauce on the bottom of the baking dish.
- Place a spoonful of filling in the center of each tortilla. Roll up tightly and place seam side down in the baking dish. Repeat with remaining tortillas and filling.
- Pour remaining enchilada sauce over the enchiladas, coating them evenly.
- Top with vegan cheese.
- Bake for 15-20 minutes, or until heated through and cheese is melted.
- Garnish with fresh cilantro and your desired toppings. Serve immediately.