Updated: Aug 18, 2020
Even though these enchiladas are vegan, the riced cauliflower, mushrooms, and walnuts give it a "meaty" and hearty texture. Simple and delicious on their own or topped with avocado and cilantro, they are the perfect weekend dinner.
1 15 oz can of enchilada sauce - I used Hatch Organic
2 c of my queso or nacho cheeze sauce or sub w/store bought vegan shredded cheese
1 c frozen corn - thawed
1 c drained and rinsed black beans
1 c riced cauliflower
4 oz mushrooms
1/4 c walnuts
1/4 c onion - chopped
1-2 T water - for oil free sautéing
1 T + 2 t low-sodium soy sauce
1/2 t garlic powder
1/2 t onion powder
1/4-1/2 t salt (optional, to taste)
Preheat oven to 375 degrees.
Make the filling - Add the walnuts and mushrooms to a food processor and pulse until they resemble the riced cauliflower. Add the cauliflower, mushrooms, walnuts, corn, and onions to a frying pan seton medium-high. Use 1-2 T water to sauté the mixture to prevent sticking. Add the soy-sauce, spices, and continue to cook until liquid is absorbed and the filling starts to brown.
Enchilada assembly - Spread some of the enchilada sauce in at 9x13 or 8x8 pan, depending on how many you are making. If using premade tortillas, you may need to warm them a bit in the microwave with a damp paper towel to become more pliable. Dip each tortilla into the enchilada sauce. Fill with 2 spoons full of the filling and top with 1 heaping spoonful of the queso or cheeze. Roll and place in the pan one next to the other. Next top with the rest of the enchilada sauce and cheeze.
Bake for 25 minutes, uncovered. Serve as is or top with cilantro, sour cream, and/or avocado.