Vegan CHIK'N Enchiladas | Veganuary

Ingredients

• 3 cans of Loma Linda CHIK'N in Broth, 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
• diced avocado
• chopped cilantro
• sliced jalapeños
• vegan sour cream