INGREDIENTS
15 oz
can black beans
1 1/2 cups
corn
3 tbsp
canned jalapeño + 2 tablespoons of the juice
Coconut oil spray or other oil
12
corn tortillas
8
oz. vegan cream cheese (- I used Tofutti)
2/3 cup
grated vegan cheddar (- I used Follow Your Heart)
2 cups
tomato sauce
1 tsp
chili powder
1 tsp
cumin powder
1 tsp
garlic powder
1 tsp
onion powder
1 tsp
oregano
1/2 cup
low sodium vegetable broth