INGREDIENTS Extra virgin olive oil 2 cloves of garlic ½ onion ¼ cup red pepper (40 g) ¼ cup corn kernels (40 g) ½ cup cooked black beans (100 g) ½ cooked potato 2 cups enchilada sauce (520 g) ⅛ tsp cayenne powder 1 tsp ground cumin 1 tsp coriander powder (optional) Juice of ½ lime (or lemon) 4 tortillas 5.3 ounces or 150 grams vegan cheese slices (optional) INSTRUCTIONS Preheat the oven at 390 º F or 200 º C. Heat olive oil in a skillet and add the chopped garlic and onion. Cook for 5 minutes. Add the chopped red pepper and the corn kernels. Cook for another 5 minutes. Add the cooked beans, the diced cooked sweet potato, 1 cup enchilada sauce (260g), the spices (cayenne powder, ground cumin and coriander powder) and the lime juice. Cook for 5 to 10 minutes. I've cooked the beans in plenty boiling water for 1 hour. I steamed the sweet potato, but you can also bake or boil them until it's soft. Add ¼ cup enchilada sauce (130 g) to the bottom of a baking dish. Place about 2 or 3 tablespoons of the filling in each tortilla, add some cheese, roll up, and place seam side down in the baking dish; repeat this step with the other tortillas. Pour ¼ cup enchilada sauce (130 g) over the enchiladas and add the remaining cheese on top. Bake for about 20 minutes.