Vegan Beef Enchiladas

Ingridients

3 cups shredded sharp cheddar
5 10oz cans enchilada sauce
1 pkg Impossible ground beef
8 8-inch flour tortillas
1/2 yellow onion, diced
4 garlic cloves, minced
1 4oz can diced green chiles, drained
1 15oz can black beans, drained
sliced black olives to taste (we used 2.8oz)
sour cream for serving
1 tsp salt
1 tsp ground cumin
1 tsp chili powder
1 tsp paprika
1/2 tsp ground black pepper
1 tbsp olive oil

Directions

1. Combine all spices in a small container
2. Put enchilada sauce in a saucepan and add about 1/2 of the spice mixture. Simmer over medium heat for a few minutes, then set aside.
3. In a large skillet add olive oil and diced onion. Over med-high heat cook for about 5 min.
4. Mix in the Impossible ground beef and the other half of the spice mixture then brown.
5. Mix in the minced garlic and cook for another minute.
6. Mix in the chiles
7. Mix in about 1/2 cup of the warmed enchilada sauce
8. Preheat oven to 375
9. Pour about 1/2 cup of the warmed enchilada sauce into a 13x9 baking dish and coat the inside of the dish
10. Working with one tortilla at a time, spoon about 1/2 of the beef mixture down the center of the tortilla. Sprinkle with about 2 tbsp of the shredded cheddar
11. Roll up the tortilla and place in the prepared baking dish seam-side down
12. Use up the rest of the tortillas and beef mixture in the same way
13. Evenly pour remaining enchilada sauce over dish and spread to coat all tortillas
14. Spread beans and olives over top
15. Spread remaining shredded cheddar over top
16. Bake covered at 375 for about 25 min
17. Remove cover and bake another 5-10 min until cheese starts to brown
18. Serve with sour cream