Vegan Black Bean Enchiladas

These vegan black bean enchiladas are filled with a flavorful black bean and vegetable mixture, topped with enchilada sauce and vegan cheese.

Ingredients - Serves 6

Preheat the oven to 375°F (190°C).
In a large skillet, sauté the diced onion, bell pepper, and minced garlic until softened.
Add the black beans, cumin, chili powder, and salt to the skillet. Cook for another 5 minutes, stirring occasionally.
Warm the corn tortillas in the microwave or on a skillet to make them pliable.
Spread a thin layer of enchilada sauce on the bottom of a baking dish.
Place a spoonful of the black bean mixture onto each tortilla and roll it up tightly. Place the rolled enchiladas seam-side down in the baking dish.
Pour the remaining enchilada sauce over the enchiladas, making sure they are fully covered.
Sprinkle the shredded vegan cheese on top of the enchiladas.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Garnish with chopped fresh cilantro and serve with lime wedges.