Vegan Enchiladas! Oil-free, Gluten-Free #veganenchiladas #veganiseasy #veganfriendly

Vegan No-Chick’n Enchiladas

INGREDIENTS

10 organic corn tortillas

1 ½ cups black beans

Healthy Vegan cheese sauce

Enchilada Sauce:

2 tbsp ground chili powder

2 tsp ground cumin

1 tsp garlic powder

1 tsp dried oregano

1 tsp salt, OR to taste

5 tbsp tomato paste

5 cups vegetable broth (oil-free, low sodium)

2 teaspoon apple cider vinegar

Black pepper, to taste

Optional: ¼ tsp cinnamon

Mexican Veggie Chicken:

3 cups of Lions Mane broken into small pieces

2 tbsp coconut aminos

2 tsp garlic granules

2 tsp paprika

1 tsp onion granules

½ tsp smoked paprika

1 tsp dried oregano

1 tsp cumin powder

OPTIONAL:
½ tsp salt OR to your taste

PREPARE THE SAUCE

Whisk spices tomato paste, broth, and ACV over medium-high heat. Allow to simmer for 10 minutes or until reduced and slightly thickened.

PREPARE THE MUSHROOMS

Heat cast iron skillet to medium-high heat. Add mushrooms. Use a burger press or other weighted pan to press and encourage mushrooms to release their water. Once most of the water has cooked off, add the spice mixture and continue to cook for 2-3 minutes.

ASSEMBLE THE ENCHILADAS

Cover and heat tortillas to soften and prevent cracking.

Dip each tortilla into enchilada sauce. You can dip them and stack them, or assemble them one at a time.

Fill each dipped tortilla with veggie chick’n, black beans, and a drizzle of cheese sauce.

Roll and place seam-side down in a 9×13-inch glass baking pan.

Pour enchilada sauce on top and drizzle with extra cheese sauce.

BAKE AND SERVE

Bake at 350 F for 15-20 minutes. Enjoy!

#veganmexican #oilfree #oilfreevegan #veganenchiladas

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