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: Preheat oven to 350. Drain and rinse the can of black beans. Over medium heat in a saute pan, heat oil and saute onions, mushrooms and tomatoes. Sprinkle salt, and add other