Vegan Black Bean Enchilada Casserole

Ingredients

• 12 Corn Tortillas
• 2 cans Black Beans
• 1 can Corn
• 5 oz Spinach
• 1 medium Onion
• 4 cloves Garlic
• 28 oz Enchilada Sauce
• 1.5 cups Vegan Cheese Shreds
• 1 tbsp Olive Oil
• 1 tsp Chili Powder
• 1/2 tsp Cumin
• 1/2 tsp Salt
• 1/4 tsp Pepper

Instructions

1. 1Preheat oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
2. 2Heat olive oil in a large skillet over medium heat. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook for 1 minute more.
3. 3Add black beans, corn, spinach, chili powder, cumin, salt, and pepper to the skillet. Cook until spinach is wilted, about 3 minutes. Remove from heat.
4. 4Pour a thin layer of enchilada sauce into the prepared baking dish. Dip each corn tortilla into the enchilada sauce to coat, then fill with the black bean mixture and roll up. Place the rolled tortillas seam-side down in the baking dish.
5. 5Pour the remaining enchilada sauce over the tortillas. Sprinkle with vegan cheese shreds.
6. 6Bake for 25-30 minutes, or until the topping is melted and bubbly.
7. 7Let cool slightly before serving. Garnish with your favorite toppings, such as avocado, cilantro, or salsa.

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