Vegan Black Bean Enchiladas

1. Make the Filling:
Heat olive oil in a skillet over medium heat.
Sauté the onion and red bell pepper until softened, about 3–4 minutes.
Add the garlic, cumin, smoked paprika, and chili powder, cooking for 1 minute until fragrant.
Stir in the black beans and corn, cooking for another 2–3 minutes. Season with salt and pepper to taste. Set aside.
2. Prepare the Enchilada Sauce:
Heat olive oil in a saucepan over medium heat.
Add the tomato sauce, cumin, smoked paprika, garlic powder, onion powder, chili powder, salt, and pepper. Stir well.
Simmer the sauce for 5–7 minutes, allowing the flavors to meld. Set aside.
3. Assemble the Enchiladas:
Preheat your oven to 375°F (190°C).
Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
Spoon 2–3 tablespoons of the filling onto each tortilla, roll them tightly, and place them seam-side down in the dish.
Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly.
Sprinkle vegan cheese on top.
4. Bake the Enchiladas:
Cover the dish with foil and bake for 20 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
5. Garnish and Serve:
Let the enchiladas cool for a few minutes before serving.
Garnish with fresh cilantro and serve with lime wedges.
Serving Suggestions:
Pair with a side of Mexican rice or a fresh green salad.
Add guacamole, vegan sour cream, or salsa for extra flavor.
Tips for Success:
Customizable Filling: Add sautéed mushrooms, spinach, or diced sweet potatoes for variety.
Make It Spicy: Include diced jalapeños in the filling or use a spicy enchilada sauce.
Gluten-Free Option: Use corn tortillas instead of flour tortillas.
These vegan black bean enchiladas are packed with flavor and nutrition, making them a family favorite or a hit at any gathering. Enjoy! 🌱✨🌮