Veggie Fajita Enchiladas

Ingredients

• 1 batch Homemade Enchilada Sauce
• 2 green bell peppers (sliced thin)
• 2 red bell peppers (sliced thin)
• 1 orange bell pepper (sliced thin)
• 1 yellow bell pepper (sliced thin)
• 1 onion (white, yellow or red, sliced into thin strips)
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/4 teaspoon salt
• 1/4 teaspoon ground cayenne (optional)
• 1 15-ounce can black beans, drained and rinsed
• 1/2 cup chopped cilantro (plus more for garnish)
• 8 tortillas
• 1 large (ripe avocado (for serving))
• Dairy-free sour cream (thinned with water for drizzling, optional)

Instructions

1. 1

   Preheat the oven to 425 degrees F.

2. 2

   Toss the sliced peppers and onions with 1 tablespoon olive oil, chili powder, cumin, salt and cayenne pepper. Toss well to combine, then place in a single layer on a baking sheet. Roast for 25-30 minutes, until tender.

3. 3

   Place 1/2 cup of the enchilada sauce in the bottom of a rectangle or square baker (I used a 4 qt. baker), set the rest aside.

4. 4

   Remove the peppers from the oven once done, then mix with black beans, cilantro and a little of the enchilada sauce. Place some of the mixture onto a flour tortilla, roll up and place seam-side down in the pan. Continue with the rest of the tortillas, squeezing in as much as possible. (Depending on how much your peppers cooked down and how well you filled them, you may get more than 8 enchiladas. If they will fit in your pan- add 'em!)

5. 5

   Reduce the oven to 350 degrees F, then cover the enchiladas with the rest of the sauce. Place in the oven and cook for 25 minutes.

6. 6

   Remove and let cool slightly. Top with thinned sour cream (if using), sliced avocados and chopped cilantro.