Vegan Chicken Enchiladas Recipe - Plant Based Pantry

Name: Vegan Chicken Enchiladas Recipe - Plant Based Pantry
Ingredients: 3 cans of Loma Linda CHIK'N, drained; 2 tablespoons olive oil; 1 large onion, diced; 4 cloves garlic, minced; 2 bell peppers (any color), diced; 2 cups corn kernels (fresh or frozen); 2 cans (15 oz each) black beans, drained and rinsed; 2 cans (15 oz each) enchilada sauce; 2 cups vegan Mexican blend cheese, shredded; 12 small corn or flour tortillas; Salt and pepper, to taste; Optional toppings: diced avocado, chopped cilantro, sliced jalapeños, vegan sour cream

plant-basedpantry.com

Discover a savory delight with our Vegan Enchiladas recipe! Packed with plant-based goodness and bursting with Mexican-inspired flavors, these enchiladas are a must-try for vegans and non-vegans...

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at plant-basedpantry.com.

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Ingredients

3 cans of Loma Linda CHIK'N, drained
2 tablespoons olive oil
1 large onion, diced
4 cloves garlic, minced
2 bell peppers (any color), diced
2 cups corn kernels (fresh or frozen)
2 cans (15 oz each) black beans, drained and rinsed
2 cans (15 oz each) enchilada sauce
2 cups vegan Mexican blend cheese, shredded
12 small corn or flour tortillas
Salt and pepper, to taste
Optional toppings: diced avocado, chopped cilantro, sliced jalapeños, vegan sour cream