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Black Bean Enchiladas (Gluten Free and Vegan)

Chef Joey Z.
  • 75 minutes
  • Serves 9

INGREDIENTS

2 12 ounce cans

Black beans

1/4 cup

Cilantro

5 oz

Corn, frozen

2

Garlic cloves

1/4 tsp

Oregano, dried

1 1/2

lbs Plum tomatoes

1 cup

Red bell pepper

1

bunch Scallion

2

Serrano chilies

1/4 tsp

Thyme, dried

1/3 cup

White onion

1/2 tsp

Salt

1

Salt and pepper

1 tbsp

Cider vinegar

1 tbsp

Olive oil

1 tbsp

Vegetable oil

1/2 tsp

Cumin

8

Corn tortillas

10 oz

Monterey jack cheese