Bean and Corn Enchiladas
These rich Bean and Corn Enchiladas will become your new go-to comfort food. Simple ingredients, but big on flavor!
Servings 12 enchiladas
- 15 oz. can black beans
- 1 1/2 cup corn
- 3 tablespoons canned jalapeño + 2 tablespoons of the juice
- Coconut oil spray or other oil
- 12 corn tortillas
- 8 oz. vegan cream cheese - I used Tofutti
- 2/3 cup grated vegan cheddar - I used Follow Your Heart
- 2 cups tomato sauce
- 1 teaspoon chili powder
- 1 teaspoon cumin powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1/2 cup low sodium vegetable broth
Preheat oven to 350ᵒ.
Turn stove on medium heat and spray a pan with coconut oil spray. Add black beans, corn, jalapeño and jalapeño juice. Cook for a few minutes. Place in a fine mesh strainer to drain all the liquid.
Place all sauce ingredients in a saucepan. Cook and stir over medium heat for about 5 minutes.
Drizzle olive oil in pan over medium-high heat. Cook tortillas for 10 seconds on each side. Place on paper towels to drain.
Put 1/2 cup of the sauce in baking dish. On each tortilla spread about 1 tablespoon of vegan cream cheese. Put about 3 tablespoons of bean corn mixture on top and roll. Place seam side down in baking dish.
Pour the sauce over tortillas. Sprinkle grated vegan cheese on top. Bake at 350° for 15-20 minutes.
Calories: 196kcal | Carbohydrates: 28g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 0mg | Sodium: 539mg | Potassium: 353mg | Fiber: 6g | Sugar: 3g | Vitamin A: 340IU | Vitamin C: 9.3mg | Calcium: 60mg | Iron: 2mg