Vegan Enchiladas

I absolutely love these vegan black bean and corn enchiladas. There are so many reasons to love them! They are:

• comforting
• satisfying and hearty
• filling
• healthy
• super delicious (I love their smoky flavor)
• protein-packed
• easy to prepare
• freezer-friendly

INGREDIENTS

Filling
2 cups of potatoes, cubed (this was about 3 small potatoes)
1/2 cup frozen corn
1 can black beans, drained and rinsed (15.5oz)
1 tsp nutritional yeast
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp chili powder
1/2 cup water

Red Enchilada Sauce
1 6 oz can tomato paste
2 cups water
1 tsp chili powder
1/8 tsp cumin
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp sugar
1/2 tsp salt (or to taste)
1/8 tsp cayenne pepper (or to taste)

8 tortillas
3/4 cup vegan cheddar shreds
*if you want to do vegan cheese melting hack 1/4 cup plant milk
Cilantro, lime, red onion, jalapeno and avocado for garnish

METHOD

1. Preheat oven to 375F (190C).
2. In a big pan add 1/4 cup of water and the cubed potatoes. Cook on a medium low heat and toss around. Cover with a lid. Cook for 10-15 minutes. Checking on it every few minutes, stirring and if it needs a little more water add it in there.
3. Once the potatoes are fork tender add in the black beans, corn and filling seasonings. If the pan is looking dry feel free to add in little bits of water just to make sure nothing sticks. Cover with the lid and cook for another 3-4 minutes. Black beans should be soft, potatoes should be cooked 90% of the way and corn warm.
4. Make the red sauce by adding all the ingredients into a pot. Bring to a boil for 5-7 minute and then remove from the heat. Taste it and adjust any seasonings. If it is too bitter and tart add in a little more sugar. Sauce should be slightly thickened and bright red in color.
5. In a big baking dish either 9 x 11 or 9 x 13 add about 1/3 cup of the enchilada sauce to the bottom. Use a spatula to spread it around. Bottom should be coated nicely so the tortillas do not stick while baking.
6. Take a tortilla and spoon in 2-3 big spoonfuls of filling. Keep it in a log shape, close to one side of the tortilla then begin to roll. Place the rolled tortilla seam side down into the pan. Repeat with all the tortillas. You should be able to get 8 enchiladas from this.
7. Take 1/2 cup of the enchilada sauce for later and pour the remaining sauce on top of the enchiladas.
8. Then top with vegan cheddar cheese if you like. If you want to do the vegan cheese hack add the cheddar cheese and almond milk into a pot. Mix together until a sauce has formed and pour that on top of the enchiladas. This helps the cheese to melt, be gooier and act more like regular cheese.
9. Bake in the oven for 23-25 minutes. The tortillas will become a little golden, sauce will be thick and baked on and the cheese will be melted down.
10. Top with cilantro, lime, avocado, red onion and jalapeno or anything you like.

Makes 8 enchiladas (4 servings)