Vegan Enchilladas

 These were so yummy - and I am slightly less bloated after eating them than my normal enchiladas which you can find here. When I make enchiladas, I ALWAYS make this topper to go with them and it gives them that added flare. Just in time for Cinco de Mayo.

 

Ingredients:

1 can of black beans, drained and rinsed

cooking oil (I used avocado)

1/2 onion, chopped

1, 8oz. container of mushrooms, chopped

1 cup tomatoes, chopped 

salt

1 tsp. each of Cumin, chili powder, and garlic powder 

1 container of plant based cream cheese

1 cup of corn (can use canned, or frozen or fresh off the ear)

1 cup of lactose free shreds (dairy free cheese shreds - I used Daiya)

1, 14oz. can of enchilada sauce (I like the green sauce, but use red if you like) 

tortilla wraps (I used whole wheat, you can use whatever kind you want)

 

Recipe:

1. Preheat oven to 350.
2. Drain and rinse the can of black beans.
3. Over medium heat in a saute pan, heat oil and saute onions, mushrooms and tomatoes. Sprinkle salt, and add other spices. Saute till onion is translucent.
4. Add "cream cheese." Stir till it is all melted and combined.
5. Add corn and chesse shreds till all incorporated and heated through. You have made the filling for the enchiladas. Remove from heat.
   
6. In a 9x13 pan pour just a bit of the enchilada sauce to cover the bottom of the pan.
7. Take a tortilla wrap and place the filling into the wrap. Roll up wrap and add to the pan, open flap facing down into the enchilada sauce. Repeat with other tortilla wraps until filling is gone. Fit in the pan as best as you can.
8. Pour a bit of enchilada sauce on top of each enchilada, but not completely covering. 
9. Add "cheese" shreds to the top as well.
10. Bake for 30 minutes.
11. Make the topper if you choose, while the dish is cooking.
12. When enchiladas finish, let them set for 2 minutes.
13. Serve with topper and enjoy!

I usually end up with more filling because it just keeps growing. You can use this as a dip!