Vegan Black Bean & Spinach Enchiladas

simplyplantbasedkitchen.com

Cindy Knotts

1 tablespoon minced garlic

½ cup onion, chopped

1 red bell pepper, diced or any color

4 cups fresh baby spinach

15 ounces can black beans, drained low sodium

1 cup frozen corn kernels

1 ½ cups red enchilada sauce low sodium (canned or homemade)

8 whole sprouted grain tortillas

1 cup vegan nacho cheese sauce

¼ cup chopped cilantro optional

¼ cup chopped green onions optional

Directions at simplyplantbasedkitchen.com

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