Enchilada Dip (Vegan)

A hearty dip that can be used in a variety of ways! Use with chips and sour cream for poker night. Put in tortillas and top with cheese and lettuce for a taco. Put inside tortillas, sauce, and baby spinach, and make into enchiladas! I created this recipe over the course of a few years, and think I have settled into the final version. If not, I'll likely make additions!

• Ready In: 20 mins
• Serves: 3-4
• Yields: 5 cups

Ingredients

• 2 (16 ounce) cans black beans, drained and rinsed
• 2  tablespoons  oil (for refrying)
• 1 (6 ounce) can green chilies
• 1 (15 ounce) can corn, drained
• 1  cup salsa
• 1 (16 ounce) can  enchilada sauce
• 2  tablespoons  taco seasoning
• 1⁄2 cup cooked brown rice

Directions

1. With potato masher, mash black beans until smooth and creamy. You can leave some whole if you like, or mash them all. It's up to you.
2. Meanwhile, heat oil in pan, on medium, or medium-low. When it's warmed through, add beans. Stir frequently, adding more oil as needed, until beans are heated through and refried bean consistency.
3. Add taco seasoning, stir. Add corn, chiles, salsa, rice, and enchilada sauce. Stir, warm through.
4. Serve with (tofutti) sour cream (good stirred in) and tortilla chips, or use in tacos for "meat", or use as enchilada filling!