These vegan black bean and corn enchiladas are the ultimate comfort food. They're gooey and crunchy and filled with creamy black beans and sweet corn. They're topped with a spicy gluten free enchilada sauce, sliced avocado, fresh tomatoes, lime and cilantro.
Heat the olive oil in a medium sized sauce pan. Saute the onions with the sea salt until they are soft and caramelized, about 7 minutes.
Add the garlic and spices and saute for an additional minute.
Add the tomato paste, beans (liquid included), and corn and give everything a good stir. Allow the mixture to come to a boil, reduce the heat and simmer for 20 minutes, or until the mixture has thickened.
To Make The Enchiladas:
Preheat the oven to 200 C (400 F).
Combine the passata with the cayenne, sugar and oregano.
Spread half of the passata and spice mixture over the bottom of a baking dish.
Assemble the enchiladas by filling each corn tortilla with a few spoonfuls of the bean mixture and rolling into a parcel. Place them seam side down in the dish .
Pour the remaining passata over the enchiladas and bake for 10 minutes.
Sprinkle the (optional) vegan cheese over the top of the enchiladas and return the enchiladas to the oven to bake for a further 10 minutes.
Top with sliced avocado, jalapenos, chopped tomatoes cilantro and lime slices.