• 1 tbsp olive oil (15 ml) 
• 2 small white onions, diced (200 g) 
• 2 cloves garlic, minced (10 g)
• 2 red bell peppers, diced (280 g) 
• 1 jalapeno pepper, seeds removed and diced (50 g)
• 1 cup corn (130 g) 
• 1 19oz can black beans, drained and rinsed (540 ml) 
• 1/4 tsp smoked paprika 
• 1/4 tsp chilli powder 
• 1 tsp salt 
• 1 tsp pepper 
• 1/4 cup chopped cilantro 
• 1 lime, zest and juice (2 tbsp juice) 
• 12 8 inch wheat or corn tortilla 
• 2 packages or 1 jar red or green enchilada sauce (500 ml, about 2 cups) 
• 1 cup grated vegan cheese of choice, optional
• fresh chopped cilantro, for topping

Avocado Crema

• 2 medium avocado, skin and seed removed (250 g) 
• 2/3 cup light or full-fat coconut milk (160 mL)
• 1/4 cup fresh lime juice
• 1 tbsp lime zest
• 1/4 tsp salt