For the enchiladas:
- 8–10 corn or flour tortillas
- 2 cans (15 oz / 425 g each) black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 tsp ground cumin
- 1 tsp chili powder
- ½ tsp smoked paprika
- ½ tsp salt
- ¼ tsp black pepper
- 1–2 tbsp olive oil
For the sauce:
- 2 cups enchilada sauce (vegan)
- 1 tbsp tomato paste
- ½ tsp cumin
- ½ tsp chili powder
For topping:
- 1 cup vegan shredded cheese
- Fresh cilantro
- Sliced avocado
- Lime wedges
- Optional: jalapeños or vegan sour cream