This is a vintage recipe my sister gave me.  I veganized it, of course, and modified it slightly.  It is a quick and easy type of meal, and the nutrition is very good. If you like things spicy, I would suggest adding minced chile pepper or hot sauce to the filling, as it is very mild.  Served with brown rice and a salad, it provides a solid, balanced meal.

6 corn tortillas

1 can (15-oz) red enchilada sauce (low salt variety)

1 small can (6 oz) tomato sauce (no salt added)

1 can (15-oz) small red kidney beans (no salt added)

1 small can olives, chopped or sliced

3 sprigs of green onions, whites and greens, chopped

1/2 pkg grated soy cheese

1 tsp. chili powder

1 tsp. cumin

salt, pepper to taste

I was keeping the sodium low, but you can use regular types of beans and sauce if you are not concerned about it.  Mix the two sauces together and add the seasonings.  Put it into a medium sized pan,  just large enough to fit a corn tortilla.  Heat to very warm before using. Dredge the tortillas in the sauce long enough for them to become pliable, but not so long they fall apart. I use some gentle tongs but support them with a spatula underneath when lifting them out of the sauce.

Meanwhile, mix the beans, olives, and green onions; add about 3 oz. of grated soy cheese.  Put the warmed, dredged tortilla in the baking pan and add a couple spoonfuls of the bean mixture to the center, in a long stripe.  Roll the enchilada around the filling and put the sealing side face down in the pan.  Continue with all six tortillas.

Bake at 350 degrees for about 20 minutes or until heated thoroughly and bubbly.  Place more soy cheese and some sliced green onion tips on top before serving.

Per serving (2 enchiladas)