Vegan Enchilada Recipe

Servings: 8-10 (two 9x13 baking dishes)
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

15 oz. can black beans, drained
15 oz. can corn, drained
15 oz. can diced tomatoes
1/2 to 1 onion, diced
Green bell pepper, diced
Taco or Chili seasoning packet (if Trader Joe's packet only use 1/3 to 1/2)
22, 6-inch corn tortillas
Can (28-ish ounces) enchilada sauce
Vegan cheese (I prefer Daiya or Trader Joe's Mozzarella Shreds)

Preheat the oven to 350*. In a skillet saute the onion and bell pepper until almost translucent (about 3-5 minutes). Add black beans, corn, diced tomatoes and seasoning packet and heat through.

Pour some enchilada sauce in the bottom of two 9x13 baking dishes, just enough to coat the bottom. Pour some enchilada sauce on a plate or in a bowl. Coat one tortilla in enchilada sauce from the plate/bowl and put it in the baking dish. Add some of the sauteed mixture to the tortilla and sprinkle on some "cheese." Roll the tortilla and place seam on the bottom of the pan. Repeat until both baking dishes are full (about 11 per dish). Pour some of the remaining enchilada sauce over the top of the enchiladas and sprinkle some more "cheese" over the top.

Heat in the oven for 25 minutes.

Note: you can always freeze one tray for later. If you're going to freeze a tray, do not heat in the oven before freezing.