The Best Homemade Vegan Enchiladas | Shayna's Kitchen

Ingredients

• 1 tablespoon plus 1 teaspoon extra-virgin olive oil
• 1 medium red onion diced (2 to 2 1/2 cups)
• 3 large garlic cloves minced
• 1 cup jarred roasted red pepper drained and chopped (optional)
• 1/2 cup oil-packed sun-dried tomatoes drained and finely chopped
• 2 cups baby spinach roughly chopped
• 1 14-ounce can black beans (about 1 1/2 cups), drained and rinsed
• 2 1/2 cups Homemade Enchilada Sauce
• 1 batch
• 1 tablespoon fresh lime juice
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• A half a teaspoon celery salt
• 1/2 teaspoon Celtic salt or to taste
• 5 to 6 medium/large soft tortilla wraps
• 1 pound cooked and seasoned ground chicken optional
• Cilantro-Lime-Garlic Almond Cream
• Chopped green onion
• parsley red pepper flakes, avocado, and/or cilantro