THE PICKY EATER BLOG
Preheat oven to 350 F. In a skillet, cook the frozen bell peppers and corn and sauté on medium heat. Add taco seasoning and salt–cook for 10-15 minutes.
MAKE THE SAUCE
Heat the 2 cans tomato sauce, diced tomatoes with chiles, cumin, oregano and garlic powder in a large pot. Add a dash of cayenne if you like things spicy.
Once heated through, blend with an immersion blender, and add broth until the sauce is the consistency you like.
HEAT THE BEANS
Heat up refried black beans over medium heat and add taco seasoning to taste. Warm corn tortillas in the microwave.
ASSEMBLE THE ENCHILADAS
In a large casserole dish, begin creating the enchiladas. Take a corn tortilla, spread refried black beans down the middle, top with veggie mixture, top with vegan cheese (if using), roll.
This is what the enchiladas should look like rolled up!
Once all the enchiladas are rolled up in the dish, top with the enchilada sauce and the remaining vegan cheese (if using).
BAKE THE CASSEROLE
Bake, covered with foil at 350 degrees for 10-12 min.
Remove foil, heat for another 7-9 min (if using vegan cheese, bake until vegan cheese is melted and bubbly).