|1 15 oz can||black beans|
|1 cup||corn (raw or frozen)|
|1/2 cup||onion (chopped)|
|1 cup||sweet peppers (chopped)|
|1 clove||garlic (minced)|
|1/4 tsp||liquid smoke|
|1/2 tsp||ground oregano|
|1/2 tsp||onion powder|
|1/4 tsp||garlic powder|
|4||flour tortillas (fajita sized)|
|2 cups||mole sauce|
Preheat the oven to 350 degrees.
We’ll start by making the enchilada filling. Heat the onions and sweet peppers in a pan on medium heat for 5 minutes. Add in the garlic and stir continuously for 30 seconds.
Add the black beans with the liquid from the can. Also, add the corn, liquid smoke, oregano, onion powder, garlic powder, cumin and salt and pepper to taste. Reduce to medium low and cook for another 5 minutes. Turn off the heat and let the filling cool for a couple minutes.
Now, it’s time to assemble the enchiladas. First, grease your baking dish with vegetable oil. Add some of the mole sauce to the dish to cover the bottom. Take a tortilla and add the filling to the middle of the tortilla. You can also add a little vegan cheese if you like. Fold the sides over and roll into a log. Place into the baking dish. Repeat until your dish is full.
Pour the mole sauce on top covering the middle of the enchiladas. You can leave the ends out.
Add the enchiladas into a 350 degree oven and bake for 25 minutes.
Take the enchiladas out of the oven and serve. Add any toppings you like. I used vegan sour cream, onions, avocado, jalapenos, cilantro and lime juice.