Black Bean Brown Rice Veggie Enchiladas

Black Bean Brown Rice Veggie Enchilada topped with Chipotle Lime Cream 

1 tbls. grapeseed oil
1 sm. red onion, diced
1 md. zucchini, diced
1 sm. green pepper, diced
1 jalapeno , minced (or to taste)
1/2 C frozen corn
1 tomato, diced
1 (14 oz) can black beans, drained/rinsed
2 tbls. tomato sauce
1 tbls. water
3 cloves garlic, finely minced
3/4 tsp. oregano
3/4 tsp. cumin
1/2 tsp. black pepper
2 tbls. cilantro, chopped
1/2 tsp. sea salt (or to taste)
2 scallions, chopped
1 1/4 C brown rice, cooked
1 (10 oz) can vegan enchilada sauce
1 C vegan salsa
1 C vegan cheddar ( I use Daiya)
1/4/ C black olives, sliced
Avocado
8 vegan corn tortillas

1. Pre-heat oven to 350.

2. In a large saute pan heat grapeseed oil over med-high heat. Add red onion, zucchini , green pepper, jalapeno, garlic and tomato. Cook for 5-8 minutes or until vegetables are softened. At this time add tomato sauce, water, oregano,cumin, black pepper, salt, cilantro, cooked brown rice and black beans cook for another minute or two. Remove from heat add 1/2 cup vegan cheddar cheese, set aside.

3. Mix enchilada sauce and 1 cup salsa together, set aside. Warm corn tortillas. I wrap in paper towel and microwave for 20-30 seconds.

4. Spreed 1/2 to 3/4 cup salsa enchilada sauce mix to the bottom of a 9x13 baking dish. Add two tablespoon black bean mixture down the center of each tortilla and roll. Place enchiladas seam side down in baking dish. Top rolled enchiladas with remaining sauce, scallions, sliced black olives and remaining cheese.

5. Bake for 25-30 minutes, serve with sliced avocado and Chipotle Lime Cream.

Enjoy!

My favorite salsa Green Mountain Gringo, no preservatives , no GMO no artificial flavors delish!
http://www.greenmountaingringo.com/faq.php#company