For Corn Tortillas
In a large bowl mix together masa harina and salt. Add hot water and mix until corn dough forms. Portion dough into small balls or desired ounces (a 1/4c measure or 1/3 c measure is helpful for consistency).
On a clean flat surface roll out dough balls into round corn tortillas. Be sure that your tortillas are thin, if they are too thick they will break during the filling and rolling process of the enchiladas.
Heat non-stick sauté pan on medium heat. Gently lay one of your corn tortillas into the heated pan allow to cook for approximately 1.5 to 2 minutes on each side. Remove from pan using spatula on to the plate. Cover with damp kitchen towel and repeat.
Store in an airtight bag until use. (if you are using immediately the damp towel and plate will be enough.)
For Black Bean Puree
Puree all ingredients in blender until smooth. Season with sea salt to taste. Set aside.
For The Vegan Pepper Sauce
Preheat oven to 400F. Mix seasoning in small bowl. Arrange vegetables on lined baking sheet. Sprinkle seasoning evenly over top vegetables.3. Roast vegetables for 8-12 minutes or until they have become golden brown and tender.
Cool. Blend until smooth
For The Enchiladas
In large mixing bowl combine roasted vegetables, black bean puree, peppers, and vegan cheese. Mix until thoroughly combined and taste for seasoning.
Fill tortilla, to your desired amount, with vegetable bean filling and roll. Repeat and set aside until all the corn tortillas are full.
Preheat oven to 375F.
Pour half of the enchilada/pepper sauce into the bottom of the small-medium baking dish. Add a bed of kale over top of the sauce.
Place filled tortillas on top of the bed of kale and cover them with remaining sauce. Garnish with more cheese and cover with non-stick foil tightly.
Bake 15-20 minutes or until the enchiladas are thoroughly heated through and the cheese is completely melted.
Garnish with cilantro, and serve with vegan sour cream and pico de gallo. Serve.