Spicy Vegan Enchiladas

Ingredients:

• 8 whole wheat tortillas
• 1 cup cooked black beans
• 1 cup corn kernels
• 1 cup diced bell peppers
• 1 cup diced red onion
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup tomato sauce
• 1/2 cup vegetable broth
• 1 cup vegan cheese, shredded
• Fresh cilantro, for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large skillet, sauté the bell peppers, red onion, and garlic until softened.
3. Add the black beans, corn, cumin, chili powder, smoked paprika, salt, and black pepper to the skillet. Cook for another 5 minutes, stirring frequently.
4. In a separate bowl, mix together the tomato sauce and vegetable broth.
5. Spoon a small amount of the vegetable mixture onto each tortilla, roll them up, and place them seam-side down in a baking dish.
6. Pour the tomato sauce mixture over the enchiladas, making sure they are well coated. Sprinkle the shredded vegan cheese on top.
7. Bake in the preheated oven for 20-25 minutes, until the enchiladas are heated through and the cheese is melted and bubbly.
8. Garnish with fresh cilantro before serving.

Enjoy your spicy vegan enchiladas with a side of guacamole and salsa!