Measurements

• 1 can Black Beans
• 1 cup shredded Vegan Cheese
• 1 tsp Chili Powder
• 1 cup Corn
• 1 tsp Cumin
• 1 cup Enchilada Sauce
• 2 cloves Garlic
• 1/2 tsp Pepper
• 1/2 tsp Salt
• 8 Gluten
• 1 Yellow Onion

Preparation Method

• Preheat your oven to 375°F (190°C).
• In a large skillet, sauté the diced yellow onion and minced garlic over medium heat until softened.
• Add the black beans, corn, chili powder, cumin, salt, and pepper to the skillet.
• Stir well and cook for about 5 minutes.
• Warm the gluten-free tortillas in the microwave for about 30 seconds to make them more pliable.
• Spread a thin layer of enchilada sauce on the bottom of a baking dish.
• Place a few spoonfuls of the black bean and corn mixture into each tortilla, then roll them up and place them seam-side down in the baking dish.
• Pour the remaining enchilada sauce over the rolled tortillas.
• Sprinkle the shredded vegan cheese evenly over the top.
• Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
• Let the enchiladas cool for a few minutes before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.