If you read my last recipe,  you know that my favorite way to cook recently has been the oven. Enchiladas are for sure an easy way to get a large amount of food with little effort. Plus little waste if you buy bulk beans and corn on the cob rather than the canned items!  Check out my latest recipe for Vegan Black Bean and Corn Enchiladas:

Prep time: 20 minutes

Cook Time: 15 minutes

Chill Time: 5 minutes

Total time: 40 minutes (mostly you just have to sit there!)

Ingredients:

Tortillas of choice (I used Harmon’s Flour Tortillas)

Black Beans

Corn on the Cob

Olives

Soyrizo

Large Cans of Enchilada Sauce (Green or Red)

Onions

Nutritional yeast

Salt

Pepper

Cumin

Garlic

 

How-to:

Combine black beans, onions, and soyrizo

Cut corn off the cob.

Add corn, olives, seasonings, and a couple tablespoons of enchilada sauce to the black bean mixture

Wrap black bean and corn mixture into tortillas and line in a deep pan

Cover with sauce of your choosing (mine is green and Nic’s is red, so we did a pan of each). Sprinkle nutritional yeast on the top.

Put in preheated oven, and let the enchiladas warm up. Put on broil for the last couple minutes.

Serve with freshly-made salsa and greens.

For sure make a mess, and also don’t forget to eat all the yummy leftovers (day after enchiladas are waaaaay better than day-of enchiladas in my opinion).

Your full-time plant-eater and green- enchilada- sauce lover,

AJ