Vegan Chili Lime Enchilada's

 We had leftover Chili Lime Beans & Rice, so I decided to make enchiladas!  Very easy and I didn't even miss the cheese!

Chili Lime Enchiladas

2-3 cups Chili Lime Beans & Rice

2-3 cups pureed tomatoes

1 tablespoon chili powder

1 teaspoon garlic powder

1 teaspoon onion powder

14-16 corn tortillas

Using non-stick spray, coat a large griddle or skillet (set to medium high heat), run corn tortillas under water and place on the griddle.  Cook for a minute, flip.  I can usually cook about 6 at a time.  They only need to be softened, so they will bend easily without breaking.  

After cooking tortillas, fill each one with the Chili Lime Beans & Rice.  In a large baking dish, spray with nonstick spray and place enchilada's seam side down.  

Using a blender or food processor, process the tomatoes with the seasonings.  Pour over the enchiladas and Bake at 350 for 30 minutes.