Vegan Black Bean Enchiladas

Ingredients

Lime wedges

for serving

Fresh cilantro

for garnish

Vegan cheese

1 cup, shredded

Enchilada sauce

2 cups

Corn tortillas

8-10, depending on size

Salt

to taste

Chili powder

1 tablespoon

Cumin

1 teaspoon

Garlic

3 cloves, minced

Bell pepper

1, diced (any color)

Onion

1 medium, diced

Black beans

2 cups, cooked and drained

Vegetable broth or water

for sautéing

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet over medium heat, sauté the diced onion and bell pepper in a splash of water or vegetable broth for about 5 minutes, or until softened. Add the minced garlic and sauté for an additional minute until fragrant.
3. Stir in the black beans, cumin, chili powder, and salt. Cook for another 5 minutes, stirring occasionally, to let the flavors meld together.
4. Warm the corn tortillas in the microwave for about 30 seconds or on a skillet for a minute on each side to make them pliable.
5. Spread a thin layer of enchilada sauce on the bottom of a 9x13-inch baking dish.
6. Place a generous spoonful of the black bean mixture onto each tortilla, roll them up tightly, and place seam-side down in the baking dish.
7. Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they are fully covered.
8. Sprinkle the shredded vegan cheese on top, distributing it evenly.
9. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
10. Remove from the oven and let cool for a few minutes. Garnish with chopped fresh cilantro and serve with lime wedges.