Chorizo Enchiladas

INGREDIENTS

Enchilada Sauce

• Big handful of grape tomatoes (about 20-25)

• 1 red pepper, chopped

• 2 cloves garlic, chopped

• 1/4 medium onion, chopped

• 1 - 4oz can green chiles

• 1 tablespoon chili powder

• 1 teaspoon cumin

• 1 teaspoon salt

Enchiladas

• 8- 10 tortillas

• 1 - package Nutcase Chorizo

• 1 - 15oz can of black beans

• 1 red pepper, diced

• 1 medium onion, diced

• 1/2 cup vegan shredded cheese

Cilantro Vegan Yogurt Sauce

• 3/4 cup vegan yogurt

• Juice of 1 lime

• 1 clove garlic, minced

• Handful of cilantro, chopped

• Salt to taste

INSTRUCTIONS

1. PREHEAT: Turn oven on to preheat to 400.

2. BLEND: Combine all the ingredients for the enchilada sauce in a blender and blend until smooth.

3. COOK: Heat oil in a pan over medium heat, add diced pepper and onion and cook until soft. Add the soy chorizo and black beans, continue cooking until chorizo starts to brown.

4. ASSEMBLE: Pour a layer of enchilada sauce in your baking dish (a little less than half the sauce). Place the filling along the center of a tortilla and roll, place seam side down in baking dish. Repeat with remaining tortillas. Top with the remaining sauce and sprinkle with shredded cheese.

5. BAKE: Put baking dish in the oven to bake for about 25 minutes, so sauce thickens, cheese melts and edges of the tortillas are a little browned.

6. MIX: While the enchiladas are the in oven, combine the yogurt sauce ingredients in a bowl.

7. ENJOY: Allow enchiladas to cool for a few minutes before eating, serve with a dollop of yogurt sauce on top and chopped cilantro.

NOTES:

Depending on the size of your tortillas, you may have extra filling left over. It can make for a great lunch served over rice or a baked sweet potato.