Vegan Enchiladas with Black Beans & Spinach

connoisseurusveg.com

John M McAnally

I eat a WFPB diet and I have an Instant Pot... and I really like soup.

1 tablespoon olive oil

1 medium onion, diced

3 garlic cloves, minced

1 jalapeño pepper, seeded and finely chopped (optional)

1 ½ teaspoons ground cumin

½ teaspoon ancho chile powder

1 (15.5 ounce/439 gram) can black beans, drained and rinsed

¼ cup water

2 cups fresh spinach, finely chopped and lightly packed

½ cup frozen corn, thawed

2 tablespoons chopped fresh cilantro

1 tablespoon lime juice

½ teaspoon salt, or to taste

Black pepper, to taste

12 corn tortillas

1 ½ cups red enchilada sauce, store-bought or homemade

subheading: For Serving:

Vegan sour cream or cashew cream

Fresh cilantro, chopped

Avocado, sliced

Directions at connoisseurusveg.com

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