Avocado and Black Bean Enchiladas

Ingredients:

• * 15 oz can black bean or 1 1/2 c cooked black bean
• * 4 oz can chopped green chilie
• * 1/2 recipe vegan cheese sauce

Instructions:

1. Preheat the oven to 400 degrees F. Spritz a casserole dish with nonstick spray.
2. Microwave the tortillas until soft. I normally sprinkle with a bit of water, wrap with paper towel, and microwave for 30 seconds, but some packages will have specific directions.
3. In a bowl, toss together the beans and chilies.
4. In each tortilla, spread a layer of the vegan cheese sauce, layer a few slices of avocado, and top with beans. Roll and place seam side down in the prepared casserole dish. Careful not to overfill the tortillas. Repeat until you’re out of filling, I had enough for about 10 tortillas.
5. Cover tortillas with enchilada sauce.
6. Cover the casserole dish with aluminum foil and bake for 30 minutes.
7. Serve hot.

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