Best Vegan Everyday Enchiladas

These vegan enchiladas are full of flavor and good for you, so theyre a great choice for a daily meal. Black beans, corn, bell peppers, and tomatoes make them savory. Warm corn tortillas wrap them up, and tangy enchilada sauce and melty vegan cheese go on top.

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