Vegan Enchiladas

1 Tablespoon olive oil

3 cloves garlic, minced

1 cup yellow onion, diced

1 15 ounce can corn, drained and rinsed or 1 ½ cups frozen corn

2 15 ounce can black beans, drained and rinsed

½ Tablespoon chilli powder

1 teaspoon cumin

1 teaspoon sea salt

⅓ cup chopped fresh cilantro

10 oz can red enchilada sauce

8 6-inch whole wheat flour tortillas

1 cup vegan queso, plus more for topping

Green onions and fresh cilantro, for topping

Salsa, for topping

Vegan sour cream or Greek yogurt yogurt, for topping

Sliced avocado, for topping

Jalapeños, for topping (optional)

If you haven’t done so already, make your vegan queso and set aside.
Add oil to a large fry pan over medium heat. Once hot add onion and garlic and sauté until fragrant, about 5-6 minutes.
Add corn, black beans, chilli powder, cumin, salt and cilantro. Cook for about 10 minutes or until beans and corn are warm throughout..
Preheat oven to180 and spray a 9×13" pan with cooking spray.
Spread 2 Tablespoons of vegan queso on tortilla, making sure to not spread it all the way to the edges, otherwise the sauce might spill out. Fill each tortilla with black bean mixture. Roll the tortilla up and place into the baking dish, seam side down.
Once all of the tortillas are filled, cover with enchilada sauce, using a spatula or spoon to spread the sauce. Drizzle about ⅛-¼ cup more queso on top, if desired.
Bake in the oven on the middle rack for about 20 minutes or until enchiladas are warm throughout.
Serve enchiladas with your toppings of choice: green onions, fresh cilantro, jalapeños, sliced avocado, salsa, vegan sour cream/yogurt and more queso.

Creamy Vegan Queso - recipe here: https://www.eatingbirdfood.com/creamy-vegan-queso/