Step 1

Make the enchilada sauce and set aside. (Or skip this step if using your own sauce.)

Step 2

Preheat oven to 350°F (180°C).

Step 3

Dice onion and bell pepper.

Step 4

In a large skillet over medium heat, sauté onion and bell pepper for about 8 minutes.

Step 5

Meanwhile, dice tomatoes. Rinse and drain beans.

Step 6

When onions are translucent, reduce heat. Add cumin, paprika, tomatoes, nutritional yeast, hemp hearts, and both beans (rinsed and drained). Stir well. Heat for 4-5 minutes then set aside.

Step 7

In a lightly sprayed 9"×13" baking dish, cover the bottom with a thin layer of enchilada sauce.

Step 8

Distribute bean mixture in the center of tortillas. Roll up, tucking in both ends.

Step 9

Place all 6 rolled enchiladas in baking dish and top with remaining sauce.

Step 10

Bake for about 25 minutes.

Step 11

Serve topped with avocado, cilantro, additional hemp hearts, nutritional yeast, etc.