#Black #Bean #Vegan #Enchiladas
Ingredients
1 tablespoon canola oil
1 yellow onion (medium size, finely chopped, about 8 oz)
2 garlic cloves (minced)
3 tablespoons chili powder
2 teaspoons of cumin powder
2 cups black beans (cooked)
1 teaspoon of salt
2 cups tomato puree (or 1 15 oz can of tomato sauce + ½ cup water)
1/2 cup chopped fresh cilantro
1 jalapeño pepper (medium size, seeded, finely chopped, about 1 oz)
8 ounces of vegan cheese (GoVeggie Mexican style preferred)
14 corn tortillas (5.5 inches, gluten-free if desired)
