So I don't eat this decadent all the time but sometimes it's fun to 'veganize' an especially meat & dairy heavy dish. This one is equally filling and rich, although I try not to eat vegan 'junk food' like fake cheeses and sour cream very often but hey... it's the holidays right?
6-8 corn tortillas
1 can red enchilada sauce
1 can pinto or black beans, drained
1 can roasted chopped tomatoes, drained
1/3 cup Daiya 'cheddar style cheese' (you can use another brand but I highly recommend this one)
1/3 cup Tofutti or Follow Your Heart 'sour cream'
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
1/2 medium yellow onion, chopped
1/2 cup frozen corn
1 tbsp taco or fajita seasoning
1/2 tsp cumin
1/4 tsp garlic powder
1/4 tsp fresh ground pepper
Toss peppers, onions and corn with a drizzle of sunflower oil and half of seasoning mix. Spread on cookie sheet and roast in 425 degree oven until browning. Mix beans, tomatoes and veggie mix in bowl with reamining seasonings. Spray small baking dish lightly with cooking spray and pour around half of the can of sauce (enough to cover the bottom). Warm tortillas in the microwave (30-45 seconds), then fill each with small spoonful of bean veggie mixture (about 1/4 cup), dollop of 'sour cream' and a sprinkle of 'cheese'. Roll up and place in dish seam side down. Repeat placing snugly next to each other until pan is full. Pour remaining sauce over the top and thoroughly sprinkle with cheese. Bake at 350 degrees for 20-25 minutes. Let sit for 5 minutes before serving with fresh green onions and shredded romaine.
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