A new twist to taco Tuesday! These enchiladas turned out amazing.
A package of flour tortillas
1 can of enchilada sauce
1 package of pepper jack Daiya cheese
Dairy free sour cream
1 can of black beans
1 can of corn
Handful of spinach
2 Tbsp nutritional yeast
1 Tsp paprika
1 Tsp cumin
1 Tsp chili powder
Preheat oven to 350 F. Rinse your black beans and add to a skillet on medium heat with olive oil or a dash of water. Add corn and spices and mix together. Then add spinach and 1 cup of pepper jack cheese.
Spray nonstick spray into the baking dish and add half a can of the enchilada sauce. Once everything is combined and the spinach is cooked put a few spoon fulls of the filling onto the flour tortillas.
Roll the enchiladas and place into the dish. Add the remaining enchilada sauce and top with pepper jack cheese.
Bake for 20 minutes.
While the enchiladas are baking cut up the tomatoes and avocado.
Then plate your food and top with your vegetables and sour cream!