Vegetarian Enchilada Recipe

The taste of this vegetarian enchilada recipe is very much dependent on what store-bought enchilada sauce that you use.

Make sure to check the ingredients, if you are trying to avoid meat or other animal products, and choose whichever variation excites you the most. I usually try to spice up these types of store-bought sauces with garlic, hot sauce, lime juice, etc... But I'll leave that experimenting up to you.

Ingredients

8 medium-sized flour tortillas
15 oz can of tomatoes
1 large can of enchilada sauce* (see above note)
15 oz can of black beans, drained and rinsed
1 cup frozen corn
1 medium onion, chopped
1/2 cup shredded cheese or soy cheese (optional)

Preparation

1. Preheat oven to 350°F

2. Blend tomatoes and onion in food processor until smooth. Mix in a large bowl along with beans, corn (still frozen is fine), and (optional)cheese.

3. Pour first (thin) layer of enchilada sauce into large baking pan. Distribute mixture from step 2 evenly among tortillas. Roll tortillas and spread throughout pan.

4. Pour remaining sauce on top of enchiladas. Make sure each is covered. If each enchilada is not covered already, then use a spoon to scoop some up and pour it back over.

5. Cover pan with foil and bake for 20-25 minutes.

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