Vegan Black Bean Enchiladas

Vegan Black Bean Enchiladas:

For the enchiladas:
- 12 corn or flour tortillas (corn works great for a gluten-free option)
- 2 cups cooked black beans (or 1 can, drained and rinsed)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small onion, finely chopped
- 1 red bell pepper, finely chopped
- 2 cloves garlic, minced
- 1 cup vegan shredded cheese (optional, or use nutritional yeast for a cheesy flavor)
- 2 cups enchilada sauce (store-bought or homemade)
- 1 tbsp olive oil
For the toppings:
- Fresh cilantro, chopped
- Diced tomatoes
- Sliced avocado or guacamole (optional)
- Lime wedges (optional)

Preheat the oven to 375°F (190°C).
Prepare the filling:
- In a large skillet, heat the olive oil over medium heat.
- Add the onion, bell pepper, and garlic. Sauté for 5-7 minutes until softened.
- Add the black beans and corn. Stir to combine and cook for another 2-3 minutes. Remove from heat.
Assemble the enchiladas:
- Lightly warm the tortillas in a pan or microwave to make them pliable.
- Pour a small amount of enchilada sauce into the bottom of a 9×13 baking dish.
- Take each tortilla, and spoon a generous amount of the bean-corn mixture into the center.
- Sprinkle a little vegan cheese (if using) over the filling.
- Roll the tortilla up and place it seam-side down in the baking dish.
- Repeat with the remaining tortillas, lining them up snugly in the dish.
Top with enchilada sauce and cheese:
- Pour the remaining enchilada sauce over the rolled tortillas, making sure they’re all covered.
- Sprinkle with the remaining vegan cheese (if using).
Bake:
- Cover the dish with foil and bake for 20-25 minutes. If using vegan cheese, remove the foil in the last 5 minutes to allow the cheese to melt and bubble.
Garnish:
- Once baked, remove from the oven and let it cool for a few minutes.
- Top with fresh cilantro, diced tomatoes, and any other toppings like avocado or a squeeze of lime juice.
Serve and enjoy with your favorite sides like rice, salad, or guacamole.