Sweet onion and red peppers are sautéed with a fresh jalapeño, cumin and chili powder until soft and colored. Black bean and fresh cilantro are added for a wonderful colorful filling for the corn tortillas. A homemade enchilada sauce of tomato sauce, almond milk, chipotle in adobo sauce, and garlic is placed below and all over the rolled enchiladas and then topped with little grated cheese.
To serve: bake enchiladas at 350 uncovered for about 25 minutes until hot and cheese is melted. Cut the avocado and stir gently into the corn and tomato salad and then serve!