Watch Chef @Jernard Wells take you step-by-step on how to make Vegetarian Enchiladas AKA Vegichiladas!!
INGREDIENTS
Filling:
3 tablespoons Chef Jernard's All Purpose spice
3 tablespoons of garlic minced
1 cup corn
1 cup diced bell pepper
1 can black beans, drained and rinsed
2/3 cup cilantro, roughly chopped
1 cup vegan cheese Cheddar & Mozzarella
2 tablespoons Chipotle seasoning
2 tablespoons of Chili powder
11 corn tortillas
Homemade Enchilada Sauce:
1 can crushed tomato
1 can of chopped green chiles
1 teaspoon ground chili powder
1 teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon dried oregano
¼ teaspoon all purpose seasoning
Preheat the oven to 400°F and have a medium-sized casserole dish ready.
Prepare the filling: In a medium pan over medium heat, heat about 3 Once heated, add the bell peppers and garlic, Add in the corn , and the black beans and tomatoes simmer for 5 minutes .
Assemble the casserole: Evenly distribute a thin layer of sauce to the bottom of the baking dish add a little cheese also. Place corn tortilla in dish, and then cover with Enchilada mixture and cheese . Repeat with a second tortilla and build dish repeatedly.
Place into the oven and bake for 20-25 minutes. Remove and allow it to cool for at least 10 minutes.

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