Vegetarian, Wheat & Dairy-Free Enchiladas |
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Vegetarian, Wheat & Dairy-Free Enchiladas

courtesy of Heather Strang

-1 can black beans
-1 can refried beans (I love chili lime flavor)
-1 can enchilada sauce (red or green - your choice!)
-1 red pepper, chopped
-1 avocado, chopped
-1 8oz. package of non-dairy cheese - like Lisanatti almond pepperjack, grated
-Salsa, as needed
-1 package small corn tortillas (I love Trader Joe's brand)
-9x13 glass baking dish

Preheat oven to 350. Soften tortillas by placing them on stove burner set to low for a few seconds each side. Heat up black and refried beans in one pan, add 1/8 cup cheese. Heat enchilada sauce on low. Scoop bean mixture, 1T enchilada sauce, red pepper, avocado, a sprinkling of cheese and 1T salsa into corn tortilla. Roll up and place in baking dish. Repeat until dish is full. Pour remaining enchilada sauce over the top of rolled tortillas. Sprinkle cheese over top until lightly covered. Bake 30 minutes.


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