Easy Vegan Enchiladas

🧂 Ingredients

• 6 flour tortillas

  or gluten-free variety
• 8 oz vegan cream cheese
• 14 oz refried black beans

  canned
• 14 oz red enchilada sauce

  canned
• 10 oz canned diced tomatoes

  with chilies, drained
• 2 oz vegan cheese

  cheddar variety

Instructions

• 1 Preheat oven to 350.
• 2 Lay the tortillas on a flat surface. Spread a scoop of the re-fried black beans
  and a scoop of the vegan cream cheese, down the center of each tortilla.
• 3 Add the diced tomatoes to each tortilla, spreading on top of the black bean and
  cream cheese mixture. Sprinkle half of the vegan cheddar cheese over the
  tortillas. Roll up the enchiladas.
• 4 Pour a small amount of the enchilada sauce into the bottom of a casserole dish -
  just enough to cover the bottom. Arrange the rolled up enchiladas in a single
  layer in the baking dish, and then pour the rest of the enchilada sauce over the
  top of the enchiladas.
• 5 Top with the remaining cheese.
• 6 Bake for 30 minutes.

Nutrition Info