2 tablespoons + 1/4 cup vegetable oil
1 medium onion, chopped
1 green pepper, chopped
2 cloves garlic, minced
1 (15 ounce) can black beans
1 (15 ounce) can refried beans
1 (15 ounce) can corn, drained
1 (15 ounce) can diced tomatoes with green chilis
1 (15 ounce) can enchilada sauce (green enchilada sauce preferred)
8 enchilada sized tortillas
1/4 cup flour
1 (4 1/2 ounce) can green chilis
2 cups nondairy milk (I use coconut milk)
2 teaspoons cumin
1/2 teaspoon salt
1/4 teaspoon pepper
1. Preheat oven to 350 degrees F. Heat 2 tablespoons oil in pan over medium heat. Saute onion and green pepper until onions are translucent. Add the garlic and saute for about a minute longer. Add black beans, refried beans, corn, and tomatoes with chilis. Stir until combined and remove from heat.
2. Place the enchilada sauce in a flat bottomed dish (like a pie pan) and place a tortilla on top of the enchilada sauce to slather the toritilla on one side. Place that tortilla "sauce side down" in a 9x 13” baking pan.
3. Place two large spoonfuls (about a 1/4 to 1/2 cup) of the bean mixture in the tortilla and roll shut. Do this to the remaining 7 tortillas. It should use all of the mixture.
4. For cream sauce, heat 1/4 cup vegetable oil in a frying pan over medium heat. Add the flour and stir for a couple of minutes (you're want to the lose the flour flavor). Add the green chilis and milk; stir until thickened. Add the cumin, salt and pepper.
5. Slather the "cream" sauce over the top of the enchiladas. Heat for 20 to 30 minutes in oven, or until cream sauce is nice and bubbly!
Source of recipe: I'm not a big fan of vegan cheese, so I came up with this recipe that uses a cream sauce instead. I also like veggies in my enchiladas, but, being from the Southwest, I prefer to keep it to the southwestern variety.