Spicy Black Bean Enchiladas

These were really delicious and had a nice spicy kick.  They didn't take too long to prepare and the fresh salsa was a nice compliment.

Makes 4 Servings

2 tbsp. Grapeseed oil
1/2 Onion chopped
1 Red bell pepper, seeded and chopped
1 tsp. Chili powder
1 tsp. Ground cumin
1/4 tsp. Red pepper flakes
2 15 oz. cans of black beans, drained and rinsed
2 Canned chipotle peppers
1 small tomato, cut in quarters
Salt and Pepper to taste
12 corn tortillas
1/2 c. Shredded vegan cheese
Fresh salsa

Preheat oven to 350F

In a medium sized pan, heat 1 tablespoon of the oil over medium-high heat.  Add the onion and saute about 5 minutes.  Add the bell pepper and cook another 6 minutes.  Add the chili powder, cumin, red pepper flakes and black beans.  Stir until all ingredients are combined.

Pour a little less than half of the bean mixture into a food processor.  Add the tomato and chipotle peppers and blend well.  This makes the black bean sauce.  Season with salt and pepper.

Heat the remaining oil.  Place one tortilla at a time in the pan and flip to warm both sides.  Just dip and flip as to not make the tortilla crunchy.

In a 13x9 inch baking dish, spread just enough of the black bean sauce to cover the bottom of the pan.  Fill each tortilla with the remaining black bean mixture.  Roll and fold the seam under and place seam-side down in the baking dish.  When all of the tortillas have been filled, pour the rest of the black bean sauce on top.  Cover with vegan cheese and bake 35 to 40 minutes, or until the cheese bubbles.

Garnish with cilantro.  Serve with a side of fresh salsa