Vegan enchiladas are my go-to meal when I need to feed a lot of people all at once. It can be pretty cost effective if you leave out the store-bought vegan cheese and top it with another serving of the sautéed mushroom, diced onions and tomatoes alongside the enchilada sauce and sliced olives. You can freeze leftovers, give trays away to anyone who needs it, and you can have leftovers in our fridge and it still taste surprisingly well. Here’s the recipe that I have adapted over the past decade. Feel free to make it your own as well.
INGREDIENTS
4 cup of enchilada sauce
1/2 cup of avocado oil
500 mg of button mushrooms
2 cup chopped red onion (about 2 small red onion)
2 cup chopped tomatoes (about 2 small tomatoes)
1 can (15 oz) black beans, drained and rinsed, or 2 cup cooked black beans
2 cup shredded vegan cheese, divided (optional)
1 teaspoon salt, to taste
Freshly ground black pepper, to taste
16 small flour (or corn for gluten free) tortillas
Handful of sliced black olives, for garnishing
DIRECTIONS
Finely chop the button mushrooms.
Season and cook the mushrooms until they are reduced in size.
Season and heat the black beans in a pot, and then combine the mushroom and beans mixture.
Heat enchilada sauce in one pan and avocado or high heat oil in another pan.
Dip a tortilla partially in the oil and then the enchilada sauce.
Add the bean and mushroom mixture, onion, tomato, and optional chilies and vegan cheese.
Roll up the filled tortilla and place in a baking pan.
Repeat this until you use all of your prepared ingredients, and then top it with leftover enchilada sauce, vegan cheese, and garnish with sliced black olives.
Melt the cheese and heat the enchiladas in the baking pan for 15 minutes at 350°F/177°C.
Let it cool and then serve alongside your favorite rice dish.