– 1 16 oz. can black beans rinsed and drained – 1 cup corn kernel – ⅔ cup lentils rinsed and drained – 1 medium tomato diced – ½ red onion diced – 5 oz. vegan cheddar cheese shredded – 5 oz. vegan pepper jack cheese shredded – 1 teaspoon paprika – 1 teaspoon cumin powder – 1 teaspoon chili powder – 1 teaspoon salt – ½ teaspoon ground black pepper – 2½ cups enchilada sauce divided – 8-10 flour tortilla – 4 oz. Mexican blend vegan cheese for topping (can be substituted for cheddar)
In large bowl, mix black beans, corn, lentils, tomato, red onion, vegan cheddar, vegan pepper jack, paprika, cumin, chili powder, salt, pepper, and 1/2 cup enchilada sauce.
If you don’t have black beans available, you can feel free to swap them out for different types of beans, such as navy beans, pinto beans, or even great northern beans. Any of these options would work well enough.