Veggie enchiladas Viv likes

This recipe is based off of the pulled pork enchiladas we used to love making. Still do. This is a good meat free option that is still pretty darn good and can easily be made with pantry items. The ingredients are very flexible you could add whatever

Ingredients

- cumin

- chili powder

- salt and pepper

- 1/2 chopped onion

- 1/2 chopped bell pepper

- can diced green chilies

- 1/2 can of black beans

- 1/2 can of garbanzo beans

- 1 cup or so of fresh or frozen corn

- 2-3 tbsp of tomato paste

- 1 cup and 1/2 cup of cheese (Monterey jack, cheddar, muenster. Whatever)

- 7-9 tortillas

- 1 cup veg broth

- sour cream

- salsa of choice (I use tomatillo salsa)

Grill peppers and onions in skillet with 1 tbsp or so of olive oil and about 1 tsp each of cumin and chili powder until both onions and peppers are tender. Transfer to bowl and combine with green chilies, black beans, garbanzo beans, corn and cheese. Add about a 1/4 cup of salsa, tomato paste, and two large scoops of sour cream. Mix well, salt and pepper to taste.

Place about 1/4-1/3 cup of filling into each tortilla, roll and place each enchilada snuggly into pan.

In a separate bowl combine 1 cup of broth with 2 scoops of sour cream and mix very well (no chunks, I used a hand mixer- it may help to slowly add broth to the sour cream mixing thoroughly as you add the broth). If you want you can replace sour cream with heavy cream. Pour broth and cream mixture over enchiladas then top with remaining 1/2 cup of cheese. 

Cover pan with aluminum foil and bake at 350 for 25 minutes, remove foil and bake an additional 10 minutes. 

*If you wanted to make these ahead of time and freeze then simply don't add the broth cream mixture or final sprinkle of cheese until right before you are ready to bake it.