Estas no son enchiladas

Despite the Mexican saying, these enchiladas are very easy to make. And they're a very satisfying meal. Be sure to eat plenty of onion guacamole with these to cut the spiciness of the adobo sauce.

Black Bean Enchiladas

5 small corn tortillas
1 can of enchilada sauce (about 10 oz.)
1 can of refried black beans
1 yellow onion, diced
1 medium red bell pepper, diced
2 cloves garlic, minced
oil for sauteing
3-4 tbsp. adobo sauce
1/3 c. fresh cilantro, roughly chopped
salt, to taste (optional)
Grated vegan cheese, for topping (optional)

Directions

Heat your oven to 350 F. In a skillet, saute the onions, garlic and bell pepper on medium heat until the onions and bell pepper are soft.

In a medium bowl, combine the skillet mixture with the refried beans, adobo sauce and cilantro. Mix to combine and add a pinch of salt, if necessary.

Place 1/2 c. of the bean mixture along the centre of each tortilla. Fold in the outer edges sides of the tortillas and place them edge side down in a rectangular baking dish. Once they are all arranged in the dish, pour the enchilada sauce over the top of the tortillas, making sure to cover them all. Top with vegan cheese, if desired, and place in the oven for 10-15 minutes, or until warmed through.

Remove the enchiladas from the oven. Top with guacamole and serve immediately.