Enchilada Dip (vegan)

Total Time: 20 mins Preparation Time: 5 mins Cook Time: 15 mins

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

Recipe

• 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!