Main Courses


1/2 onion chopped
1 tsp minced garlic
1 red bell pepper chopped
3/4 cup red enchilada sauce
1 cup canned black beans drained and rinsed
1 cup canned corn
1/2 cup diced tomatoes
Salt and pepper to taste

Shredded vegan cheddar cheese
Vegan sour cream
Cilantro finely chopped
Avocado sliced

Sauté onions in olive oil over medium heat until onions are tender. Add garlic and cook for two more minutes. Add red pepper and cook until peppers are tender. Add beans, corn, tomatoes, and enchilada sauce. Season with salt and pepper to taste. Serve hot garnished with sour cream, cheese, cilantro, and avocado. Note: you can also serve over brown rice for a heartier dish or riced cauliflower for a low carb option.