Enchiladas

1. Preheat your oven to 375 degrees Fahrenheit.
2. Using a sauté pan over medium-high heat, add coconut oil and sauté diced onion for 2 to 3 minutes until translucent. Add red and green bell peppers, sauteing for an additional few minutes.
3. Add jalapeno, frozen corn, minced garlic, and vegan soyrizo, cooking down until soyrizo gets crispy and veggies are cooked through.
4. Mix in salt and pepper before adding the black beans. Mix, take off the heat, and set the mixture aside.
5. Grab a cast-iron skillet and add a layer of enchilada sauce to coat the bottom, about [q:1/4] cup. Layer the first tortilla, then a spoonful of the soyrizo veggie mixture, and [q:1/3] cup vegan cheddar cheese. Top with the next tortilla and an additional [q:1/4] cup enchilada sauce, spoonful of soyrizo veggie mixture, and another tortilla. Top the final tortilla with [q:1/4] cup enchilada sauce and [q:1/2] cup vegan cheddar cheese.
6. Bake for 25 minutes. Let cool for a minimum of 20 minutes before slicing into enchilada pie.

Cilantro Lime Crema

1. Using a medium-sized bowl, combine sour cream, lime juice, lime zest, finely chopped cilantro, and stir.
2. Refrigerate until time to serve.