The great thing about enchiladas is you can eat them anytime and for any meal. This batch was made one Sunday morning for breakfast. I had left over homemade black beans that I wanted to get rid of, and what better way then making vegan enchiladas! They were quick and easy to make and it was a hit with the hubby and my kids.
Ingredients: Makes 12 Enchiladas
Black beans – 2 cans or 4 cups
Fresh spinach – 2 cups chopped
Fresh cilantro – 1 bunch chopped
Jar of mild salsa – 15 oz jar (I used Sprouts 15 oz Mild Salsa)
Hatch green enchilada sauce – two 15 oz cans
Purple corn tortillas (Sprouts brand) – 2 packages of 6 tortillas
Vegan Mozarella cheese (follow your heart brand) – 1 bag
Mix first four ingredients, add a little green enchilada sauce to mixture, scoop into tortillas and roll. Top with remainder enchilada sauce and vegan cheese. Bake at 425° for 30 minutes.