Vegan Enchiladas Recipe

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1 recipe Vegan Cheese, prepared with 1 tablespoon pickled jalapeños 1 tablespoon extra-virgin olive oil, plus more for the baking dish ½ medium white onion, thinly sliced 1 poblano pepper, stemmed, seeded, and chopped 8 ounces cremini mushrooms, stemmed and sliced 1 teaspoon chili powder ½ teaspoon ground cumin ½ teaspoon sea salt 3 garlic cloves, chopped 1 cup cooked black beans, drained and rinsed 1½ cups store-bought or homemade enchilada sauce 8 corn tortillas, warmed* (we like a corn/flour mix for easy assembly) Lime wedges, for serving

Ingredients

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Preheat your oven to 400°F and grease a baking dish that's about 9x13 inches in size.

1

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Make vegan cheese by following a recipe and add 1 tablespoon of pickled jalapeños for some spiciness.

2

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In a large frying pan, heat some olive oil over medium heat. Add chopped onion, poblano pepper, and mushrooms. Stir them and add chili powder, cumin, and salt.

3

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1. Add minced garlic and cook for another 3 minutes. If the pan gets too dry, add a bit of water. 2. Stir in black beans and take the pan off the heat.

4

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Spread a bit of enchilada sauce (about half a cup) in the baking dish.

5

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Fill each tortilla with a spoonful of vegan cheese and about a quarter cup of the veggie mixture. Roll them up and place them seam side down in the baking dish.

6

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Pour the rest of the enchilada sauce over the rolled tortillas, leaving the edges dry.

7

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Cover and bake for 15 minutes. Then uncover and bake for another 10 to 20 minutes until the edges of the tortillas get slightly crispy.

8

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