Every time I post a recipe that is not inclusive to all diets, I feel irrationally bad. Because I have dietary restrictions, I try to cater to everyone. True, it’s easy enough to look at a recipe and figure out what you can change to make it suit you, but isn’t it nice when you look at something and it’s already perfect? Or at least offers tried and true suggestions for what would make it work.
I’m just not talented enough to make everything gluten free and/or vegan while still tasting amazing, but I do enjoy trying! This recipe from conception was always going to be vegan, if only because I’m too lazy to make a real cheese sauce. If you’re into real dairy, I still urge you to try this covered in vegan cheese – this really is the best recipe to give it a go. Once the baking is done, this tastes more like real cheese than makes any sense. If you’re gluten free, there’s very easy swaps. Opt for corn tortillas and choose a barbeque sauce that’s gluten free.
I happen to have an unhealthy obsession with barbeque sauce, and a rather unhealthy barbeque sauce at that. The sauce I love is full of high fructose corn syrup, so I don’t realllly recommend you use the same brand as me. I haven’t found a brand that tastes as good or as smokey, but PLEASE leave me some suggestions of a good sauce (or a recipe that’ll keep in the fridge?) that I can try out. Until then, my dreams are full of barbeque sauce and these enchiladas.
Feel free to play around with the veggies. With the amount below, I had enough veggies for 6 enchiladas and a super killer sandwich with the leftovers. Josh-the-meat-eater mentioned that this would be really good with chunks of chicken, as well. These enchiladas are super flavorful and don’t really need any toppings, but I threw some avocados on top and it was an epic decision.
Preheat oven to 350 and grease a rectangular glass casserole dish.
Cut all veggies into strips and rough chop the mushrooms
Heat a nonstick pan over medium high heat. Add peppers, onion, and garlic and saute until they begin to soften up. Add the zucchini and mushrooms. I recommend sauteing in a thin layer of broth as it keeps the veggies nice and moist while letting you avoid using butter or oil.
Once veggies are almost your desired level of tenderness, mix the barbeque sauce with ¼ broth or water and add to the vegetables. If you’ve been using broth, no need to adjust the amount of liquid. Saute until most liquid has been absorbed and the vegetables have a nice, even, sticky coat of sauce.
Microwave tortillas for 30 – 60 seconds until soft and pliable. Distribute the veggies evenly between the tortillas and tightly roll. Place seam side down in the casserole dish.
Brush a little bit of water (I used my fingertips) onto the tortillas. Cover with aluminum foil and bake for 10 minutes – the water and foil will help keep the tortillas soft instead of crunchy.
While baking, mix up the ingredients for the vegan cheese sauce and cook as directed or heat in the microwave (microwave until boiling and then whisk until slightly thickened, about 3 times. It is not necessary for the sauce to be fully thickened).
Pour cheese sauce over the enchiladas, using as much as you’d like. Return to the oven and bake for ten minutes (watch it pretty closely). To get the sauce to brown slightly, switch to a medium broil and watch closely for a few minutes.
Remove from oven and let rest 5 – 10 minutes before serving, unless you want to make a big mess!
If using any other prepared cheese sauce, you may need to thin it out. You want it a little liquidy so it can get down between the enchiladas. Nutritional information is per 1 enchilada (but I DARE you to eat just one)