Ingredients:
- 12 corn tortillas
- 2 cups cooked black beans
- 1 cup corn kernels
- 1 cup diced tomatoes
- 1 cup diced bell peppers
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup enchilada sauce
- 1/2 cup vegan cheese, shredded
- Fresh cilantro, for garnish
- Sliced avocado, for serving
Instructions:
Before you start cooking, heat the oven to 375F 190C
Add onions and garlic to a skillet and cook them until they become clear
Corn, tomatoes, and bell peppers should be added
Cook until it gets soft
Salt, pepper, chili powder, cumin, and cooked black beans should all be added
Mix well
You can heat the corn tortillas up in the microwave or on a pan
Put some of the bean and vegetable mixture in the middle of each tortilla
Roll them up tightly and place them seam-side down in a baking dish
Spread the enchilada sauce out evenly over the tortillas that have been rolled
Add vegan cheese on top
Put foil over it and bake for 20 minutes
Take off the foil and bake for five more minutes, or until the cheese melts and the sauce bubbles
Serve with sliced avocado and fresh cilantro on top
Have fun



