Delicious Vegan Black Bean Enchiladas

Vegan Enchiladas Recipe:

Ingredients:

For the Enchiladas:

• 8 corn tortillas
• 1 can black beans (15 oz, drained and rinsed)
• 1 cup corn (canned or frozen)
• 1 red bell pepper (diced)
• 1 zucchini (diced)
• 1 small onion (chopped)
• 2 cloves garlic (minced)
• 1 tsp cumin
• 1 tsp chili powder
• Salt and pepper to taste
• 1 cup vegan cheese (shredded)

For the Enchilada Sauce:

• 1 can crushed tomatoes (15 oz)
• 1 tsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper to taste

For Serving:

• Salsa
• Guacamole
• Fresh cilantro (for garnish, optional)

Instructions:

1. Prepare the Enchilada Sauce:
   • In a saucepan, combine crushed tomatoes, chili powder, cumin, garlic powder, salt, and pepper. Simmer for about 10 minutes to allow the flavors to meld. Set aside.
2. Make the Filling:
   • In a skillet, heat a bit of olive oil over medium heat. Sauté the chopped onion for about 5 minutes until translucent.
   • Add minced garlic, diced bell pepper, and zucchini, cooking for another 5-7 minutes until tender.
   • Stir in black beans, corn, cumin, chili powder, salt, and pepper. Cook for another 2-3 minutes, then remove from heat.
3. Assemble the Enchiladas:
   • Preheat the oven to 375°F (190°C).
   • Spread a thin layer of enchilada sauce on the bottom of a baking dish.
   • Warm the corn tortillas in a dry skillet or microwave to make them pliable.
   • Place a few spoonfuls of the filling and a sprinkle of vegan cheese in each tortilla. Roll up tightly and place seam-side down in the baking dish.
   • Pour the remaining enchilada sauce over the top and sprinkle with the remaining vegan cheese.
4. Bake:
   • Bake in the preheated oven for 20-25 minutes, until the enchiladas are heated through and the cheese is melted.
5. Serve:
   • Serve hot, topped with salsa, guacamole, and fresh cilantro if desired.