I got this recipe from my friend Anna & just easily veganized it. It's SOOO good, even my other-half can't get enough!
Heat oven to 350°F. Spray a 13x9 (3qt) glass baking dish with cooking spray (works just as well in a non-stick 13x9 cake pan, but don’t spray).
1 can (15 oz) black beans, rinsed, drained
1 Cup each Organic frozen corn & diced red/green peppers
1 can (4.5 oz) chopped green chilies, undrained
2 cups shredded Daiya Cheddar
1 jar (10 oz) enchilada sauce (be sure to read the labels, most are vegan, but some contain meat)
8 flour tortillas (6 to 7 inch) (or about 5 10 inch) –tomato flavoured ones are tasty!
Shredded lettuce, chopped tomatoes, chopped avocado, tofutti or follow your heart ‘sour cream’ and salsa, if desired.
1. In medium bowl, mix black beans, corn, green chilies, 1 cup of the Daiya and 1/4 cup of the enchilada sauce.
2. Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture (more if you’re using the 10” tortillas) down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
3. Bake 30 to 35 minutes or until thoroughly heated (uncover for the last 10 minutes). Serve topped with lettuce, tomatoes, avocado, ‘sour cream’ and salsa.
Heat oven to 350°F. Spray a 13x9 (3qt) glass baking dish with cooking spray (works just as well in a non-stick 13x9 cake pan, but don’t spray).
1 can (15 oz) black beans, rinsed, drained
1 Cup each Organic frozen corn & diced red/green peppers
1 can (4.5 oz) chopped green chilies, undrained
2 cups shredded Daiya Cheddar
1 jar (10 oz) enchilada sauce (be sure to read the labels, most are vegan, but some contain meat)
8 flour tortillas (6 to 7 inch) (or about 5 10 inch) –tomato flavoured ones are tasty!
Shredded lettuce, chopped tomatoes, chopped avocado, tofutti or follow your heart ‘sour cream’ and salsa, if desired.
1. In medium bowl, mix black beans, corn, green chilies, 1 cup of the Daiya and 1/4 cup of the enchilada sauce.
2. Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/2 cup bean mixture (more if you’re using the 10” tortillas) down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.
3. Bake 30 to 35 minutes or until thoroughly heated (uncover for the last 10 minutes). Serve topped with lettuce, tomatoes, avocado, ‘sour cream’ and salsa.
Reheats great! Serves 3-4
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