Ingredients

1 cup crumbles

1/2 cup broth

1 onion

1 red pepper

1/2 cup corn

3/4 cup black beans

1 packet taco seasoning

4-6 flour or corn tortillas

Enchilada sauce

Shredded cheese

Toppings: radishes, lettuce, avocado, sour cream

Directions

1. Preheat oven to 400F.

2. Add broth to crumbles. Mix well. Let sit for 10 min, stirring occasionally.

3. In a large skillet, heat olive oil over medium heat. Chop pepper and onion. Sautee for 5-6 minutes, until tender.

4. Add black beans, corn, crumbles, and taco seasoning to skillet. Mix and cook for 3-4 minutes, until fragrant.

5. Spread 1 cup enchilada sauce on the bottom of a large baking dish.

6. Fill each tortilla with your filling, roll it up, and add it to your baking dish.

7. Once all of your tortillas are in the dish, top with remaining enchilada sauce and a generous layer of cheese.

8. Bake for 10-15 minutes, depending on desired crispiness.

9. Add your toppings and enjoy!