Enchilada Dip (Vegan) - cooking recipe

Ingredients

2 (16 ounce) cans black beans, drained and rinsed
2 tablespoons oil (for refrying)
1 (6 ounce) can green chilies
1 (15 ounce) can corn, drained
1 cup salsa
1 (16 ounce) can enchilada sauce
2 tablespoons taco seasoning
1/2 cup cooked brown rice

Preparation

With potato masher, mash black beans until smooth and creamy. You can leave some whole if you like, or mash them all. It's up to you.
Meanwhile, heat oil in pan, on medium, or medium-low. When it's warmed through, add beans. Stir frequently, adding more oil as needed, until beans are heated through and refried bean consistency.
Add taco seasoning, stir. Add corn, chiles, salsa, rice, and enchilada sauce. Stir, warm through.
Serve with (tofutti) sour cream (good stirred in) and tortilla chips, or use in tacos for \"meat\", or use as enchilada filling!