1 Tablespoon olive oil
3 cloves garlic, minced
1 cup yellow onion, diced
1 15 ounce can corn, drained and rinsed or 1-1/2 cups frozen corn
2 15 ounce can black beans, drained and rinsed
1/2 Tablespoon chili powder
1 teaspoon cumin
1 teaspoon sea salt
1/3 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
Jalapenos, for topping (optional)
If you haven’t done so already, make your vegan queso and set aside.
Add oil to a large skillet over medium heat. Once hot add onion and garlic and saute until fragrant, about 5-6 minutes.
Preheat oven to 400F and spray a 9×13" pan with cooking spray.
Coat bottom of pan with your enchilada sauce.
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 1/8-1/4 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, jalapenos, sliced avocado, salsa, vegan sour cream/yogurt and more queso.