These enchiladas are so yummy and pretty easy to make. This is one of the dishes that always makes Jon sweat because I spice it up so much!
I start by sautéing onion and red pepper together, then adding lots of black beans. Once everything is cooked together, I add cumin (one of my favorite spices), cayenne pepper, salt and red pepper flakes. This is the filling for the enchiladas and also the base for the sauce. Half of the mixture goes into my Cuisinart, along with diced tomatoes and chipotle in adobo sauce and then gets blended all together.
Then, I’m ready to make the enchiladas. I use corn tortillas, and roll them up with a little of the onion/pepper/black bean mixture in each one. Each layer is topped with the chipotle sauce. Finally, the dish is ready for baking! You can top it with vegan cheese (as I did here), or it is really good with a sharp white cheddar grated thickly on top. After 40 minutes in the oven, it is bubbly and spicy! If you’re more talented than I am at serving, I’m sure you could get nicely rolled enchiladas out of the casserole dish…but I end up serving it like lasagna!