Vegan Enchiladas Recipe

This is a super simplistic enchilada recipe that comes out so tasty! I have made enchiladas a few time with recipes off the internet and they are always overly complicated, a lot of pizzazz I don't need. This was birthed from a word of mouth recipe from a friend and I am surprised how amazing it is.

Vegan Enchilada Recipe

You Need:

1 can black beans

1 package frozen corn or 1 can of corn

Package of small flour or corn tortillas depending on your preference

Oil (I use olive oil, vegetable oil works as well)

1 can of enchilada sauce

Vegan Cheddar Cheese Grated (Daiya is always the preference, Follow Your Heart is my next choice)

Onion salt, garlic powder to taste (a teaspoon or two of each)

9x9 glass baking dish, you can use a larger one if you want to make more.

Green Onion otherwise known as leeks. Sliced into quarter inch parts.

Tofutti sour cream (optional!)

To Make:

1. Cook the black beans in a skillet/frying pan, season with the onion salt and garlic powder. Heat the corn. Mix the two together.

2. Pour oil into a small frying pan, half an inch is the most you will need. Heat until simmering when something is placed in it.

3. Dip each side of a tortilla into the oil, then fill the tortilla with a spoonful of the corn/bean mixture and sprinkle cheese on. Roll the tortilla up and place into you dish.

4. Repeat oil, spoon, cheese, roll until your dish is full.

5. Pour enchilada sauce over everything using the whole can. Sprinkle cheese over all of it. Finally sprinkle the onions overtop, you don’t need to go overboard.

6. Bake at 375 degrees for about 20 minutes, or it’s simmering and the cheese is melted.

7. Enjoy! You can top with tofutti sour cream for a little something extra