Vegan Beef Enchiladas

Adapted From All Recipes

INGREDIENTS: 

• 1 pound Beyond Meat Ground Beef
• 1 onion, chopped
• 1 cup Daiya cheddar cheese
• 1/2 cup vegan sour cream
• 1 tablespoon dried parsley
• 1 tablespoon taco seasoning
• 1 teaspoon dried oregano
• 1 - 15 oz. can enchilada sauce
• 1.5 teaspoons chili powder
• 2 cloves garlic, minced
• 6 tortillas (I used Angelic Bakehouse sprouted beet wraps)
• 1 - 15 oz. can black beans, drained

METHOD: 

• Cook ground beef and onion over medium heat, stirring and breaking up beef, about 10 minutes
• Stir in cheese, sour cream, parsley, taco seasoning and oregano
• After cheese has melted, stir in enchilada sauce, chili powder and garlic 
• Simmer for a few minutes until sauce is slightly thickened
• Top each tortilla with one ladle of meat sauce and 2 tablespoons black beans; roll and place in baking dish seam side down
• Pour remaining meat sauce over tortillas
• Bake at 350 for 25 minutes until bubbly
• Let stand 5 minutes before serving