Black Bean Enchilada

This is pretty tasty.  I also use a vegan Nacho cheese sauce with this enchilada.

Ingredients

Enchilada Filling

10 corn tortillas

1 c frozen corn

1 red bell pepper, diced

1 green bell pepper, diced

1 small red onion

2 medium zucchini, diced

3 c cooked and drained black beans

1 tsp cumin

2 tsp chili powder

salt and pepper to taste

Vegan Nacho Cheese Sauce

2 medium potatoes, chopped

3 carrots, chopped

1/2 c cashews

1 Tbs lemon juice

1 4 oz can jalapeno peppers

1 can enchilada sauce

Directions

1. saute onions, peppers, corn and zucchini in a skillet for 5 minutes.
2. add spices, black beans and salt and pepper, combine well, then remove from heat.
3. make the Nacho cheese sauce… cook the potatoes and carrots together until they are soft.  Add them to a blender with lemon juice, cashews, and jalapeno peppers.  Mix until smooth and creamy.
4. fill tortillas with the bean mixture and a little of the Nacho cheese sauce, roll and place in a baking dish.
5. pour sauce over the rolled tortillas.
6. bake for 30 minutes
7. serve with the remaining Nacho cheese sauce.