Black Bean Enchiladas (Gluten Free And Vegan) - cooking recipe

Ingredients

8 corn tortillas
FOR THE FILLING
1 tablespoon olive oil
2 garlic cloves (chopped)
1 cup red bell pepper (chopped)
2 (12 ounce) cans black beans (drained, rinsed and lightly mashed)
1 bunch scallion (minced)
5 ounces frozen corn (thawed)
1/4 teaspoon dried oregano (I used Mexican)
1/2 teaspoon cumin
1/4 teaspoon dried thyme
1 -2 tablespoon cider vinegar
salt and pepper
10 ounces monterey jack cheese (crumbled-I used Vegan cheese)
FOR THE CHARRED TOMATO SAUCE (warmed)
1 1/2 lbs plum tomatoes
2 serrano chilies (or 1 jalapeno chili)
1/3 cup white onion (chopped)
1/2 teaspoon salt (or to taste)
1 tablespoon vegetable oil
1/4 cup cilantro (chopped and fresh)

Preparation

Heat the oil in a skillet and saute the garlic and peppers for 3 to 4 minutes. Peppers should stay crunchy. Remove from the heat.
Stir in the mashed beans, corn, scallions, herbs, vinegar, salt and pepper. Set aside.
Heat a non-stick skillet. Soften each corn tortilla before filling it by placing in the hot skillet and swirling it around for 30 seconds on each side. Dip the tortilla into the warmed Charred Tomato Sauce.
NOTE: I didn't dip mine, I held the tortilla in my hand and put the sauce onto it with a ladle then swirled it around like you would sauce on a pizza. I found this easier. You use less sauce as well.
Lay the tortilla into the baking dish or a plate and put 2 tablespoons of the bean mixture and a little cheese on it then roll up and put seam side down into the dish you are going to bake this inches.
Continue filling and rolling the tortillas until you are done repeating the above steps.
I poured the remaining sauce I had over the enchiladas and sprinkled it with more cheese.
I baked my casserole at 350 for 40 minutes. Best to check after 30 minutes as my oven is slow, and you don't want to burn this.
If you make these the day ahead store in the fridge then bake when you are going to eat them.
You can serve these with Sour Cream if you wish.
Bon Appetit.