Ingredients-
Filling:
1 tbsp avocado oil
½ small onion, diced
2 cloves garlic, minced
1 tsp ground cumin
1 tsp chili powder
½ tsp smoked paprika
1 (15 oz) can black beans, drained & rinsed
1 cup corn (frozen or canned, drained)
Salt & pepper, to taste
Enchiladas:
6–8 small corn or flour tortillas
1½ cups enchilada sauce (red, vegan)
1–1½ cups BetterGoods plant-based shredded cheese
by BunnyBoo26_
6 Comments
Looks yummy!
I was told that I could try to wet or soak the cheese for a better melting effect, but that didn’t really work. The enchiladas still turned out really good though. The cheese was soft and flavorful, it just didn’t have that gooey appearance.
I need this 😩
Looks delicious!
This looks so good
Damn these look on point! Are most enchilada sauces vegan or is there a specific brand?