These vegan enchiladas have a black bean and mushroom filling with an easy dairy free cheese sauce. They taste even better the next day when the sauce sinks into the tortillas. You can easily add in or substitute any of your favorite veggies - I like to add in shredded kale and riced cauliflower!
If you'd rather a chicken filling check out my chicken enchilada recipe or mix them together!
Which kitchen tools are needed?
- Large baking dish or two smaller ones
- Large sauté pan
- Cutting board
What should I serve enchiladas with?
- Guacamole - which can be as simple as mashing together avocado, sea salt and lime juice or more complicated by adding chopped tomatoes, onion and cilantro.
- Black or refried beans
- Pickled onions
How do I store the enchiladas?
- Storage: Refrigerate for up to 3 days.
- Freeze: not recommended.