Enchiladas were a dish I always enjoyed when we would eat out but not one that I ever made at home. I decided it was about time to give it a go and make my own. They were a lot easier than I expected and tasted even better than what we typically get at a restaurant. I referenced Nora Cooks's Best Vegan Enchiladas while making them, but made a few tweaks to mine. Feel free to follow her recipe as-is if you'd like.
Here's what you'll need: • 1 jar vegan enchilada sauce (I used Whole Foods brand)
• 1 jar vegan nacho cheese (I used Siete brand) - If you like it extra cheesy, get 2 jars
• 1 bag organic frozen cauliflower rice • 1/2 package organic baby bella mushrooms
• 1/2 cup organic raw walnuts
• 2 Tbsp vegetable broth
• 1 tsp cumin
• 1 tsp smoked paprika
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp chili powder
• 1/2 tsp salt
• 2 Tbsp Liquid Aminos
• 1 can of black beans drained & rinsed
• 12-15 corn tortillas
• handful of cilantro chopped
• 1/4 cup diced red onion
• 1/4 fresh jalapeno diced
• 1/2 small-medium tomato diced
• 1/2 avocado chopped
Directions: 1. Make the filling. Head the cauliflower rice according to the package and place in a large skillet. In a food processor, pulse the mushrooms and walnuts until they're the same size as the cauliflower rice. Do not overprocess. Add the mixture to the pan with the cauliflower rice.
2. Turn on to medium heat and add the spices, vegetable broth, and liquid aminos. Heat for 10 minutes, stirring frequently. Remove from heat and add the black beans.
3. Preheat the oven to 375º F. Pour 1/2 cup of enchilada sauce in the bottom of a 9x13 casserole dish. Wrap 5 tortillas at a time in a damp paper towel, and microwave for 30 seconds to 1 minute to soften. This will make them much easier to roll.
4. Fill each tortilla with a scoop of mushroom-walnut "meat" and a spoonful of vegan nacho cheese sauce. Roll and place into the dish. Repeat until all the tortillas are used. Pour the rest of the enchilada sauce on top, then pour the rest of the cheese on top of the red sauce. Spread the sauce so everything is covered.
5. Bake, uncovered, for 20-25 minutes, until bubbly. Top with chopped cilantro, red onion, jalapeño, tomato, and avocado.