These Vegan Green Enchiladas are a delightful twist on the classic, filled with hearty black beans, sweet corn, and vibrant green sauce. Topped with melted vegan cheese and fresh cilantro, these enchiladas are bursting with flavor and perfect for a satisfying meal.

OVERVIEW

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4
• Calories: Approximately 350 per serving

INGREDIENTS

• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 small corn tortillas
• 1 1/2 cups green enchilada sauce (store-bought or homemade)
• 1 cup vegan shredded cheese (cheddar or mozzarella)
• Fresh cilantro, chopped, for garnish
• Lime wedges, for serving
• Optional toppings: sliced avocado, vegan sour cream

INSTRUCTIONS

1. Preheat Oven:
   • Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray and set aside.
2. Prepare Filling:
   • In a large skillet, heat olive oil over medium heat. Add diced onion and cook until translucent, about 5 minutes.
   • Add minced garlic, ground cumin, chili powder, salt, and pepper. Stir and cook for another 1-2 minutes until fragrant.
   • Add drained black beans and corn kernels to the skillet. Stir to combine and cook for 5-7 minutes until heated through. Remove from heat and set aside.
3. Assemble Enchiladas:
   • Warm the corn tortillas in a dry skillet or microwave for about 30 seconds until soft and pliable.
   • Place a spoonful of the black bean and corn mixture in the center of each tortilla. Roll up tightly and place seam-side down in the prepared baking dish.
4. Add Sauce and Cheese:
   • Pour the green enchilada sauce over the rolled tortillas, covering them evenly.
   • Sprinkle vegan shredded cheese on top of the enchiladas.
5. Bake:
   • Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, until the enchiladas are heated through and the cheese is melted and bubbly.
6. Serve:
   • Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro.
   • Serve the Vegan Green Enchiladas warm, with lime wedges, sliced avocado, and vegan sour cream if desired.