Vegan Enchilada Recipe

Prep: Preheat oven to 350℉. Spray a casserole dish with olive oil and set aside.
Sauté: Place large cast iron skillet on stove and bring to medium-high heat. Add 2 tablespoons plant-based butter and let melt. Add 1 tablespoon garlic and move around pan until it becomes fragrant, about 30 seconds. Add diced onion and diced green pepper. Season with kosher salt and ground black pepper. Sauté for 2-3 minutes or until onion starts to reduce and become translucent.
Combine: Add 15 ounces canned black beans and 15 ounces canned corn. Stir to combine.
Roll Enchiladas: Take casserole dish and 7-8 tortillas. Add several scoops of the black bean filling to the middle of a tortilla. Then add about 2 teaspoons of dairy-free cream cheese spaced evenly across. Roll up tortillas and place in the casserole dish pushed against one side. Continue this process until the casserole dish is filled with rolled up tortillas and the filling is all used up.
Bake: Pour 16 ounces salsa verde on top of the rolled up tortillas and place in the oven, uncovered. Bake for 30 minutes or until salsa verde becomes bubbly.
Cool and Serve: Remove and let cool slightly. Serve immediately with fresh cilantro, diced red onion and dairy-free sour cream.