Sooo yummy! I wouldn't change a thing.
I have not tried this recipe but wanted to clarify it isn't vegan. Vegan contains no animal product including cheese; the correction notation would be vegetarian. I often look for vegan recipes due to a milk allergy.
Because I was serving more than eight people, I made this kind of like a lasagna instead of individual enchiladas. I did sauce on the bottom, corn tortillas as a layer then the beans. Then, I repeated the layers and topped with cheese. It was amazing! The corn gave it a little kick of sweetness. I am so sad there are no leftovers for lunch today.
Maybe I missed it, but where are the instructions on how to char the tomato sauce? I did the best I could, its in the oven now and smells good. Hoping it turns out good!
This actually looks doable for filling. I would, of course, use the dried chile found in the Mexican food section in the bag and make the chile sauce from scratch with Hatch chilis. If not, then it would be good to search for the Hatch brand of enchilada sauce. Tomato sauce is so, Yanqui!
I'll give this a try!