Wow, I must really like enchiladas. While they normally can’t hold a candle to my favorite (tacos), they’re pretty much on the top of my list. Right now, the irony is that I’m SO sick of Mexican food. At my sister’s graduation party, we had literally
10 gallons of queso, and because we had 9 gallons of left overs, I’m pretty burnt out. I’ve been giving queso to everyone who will take it (and mini cupcakes, too) and am still basically drinking it to eat it all before it goes bad. My freezer will barely close from all the containers I have in there. Luckily, my coworkers will eat anything you put out, so I had a crock pot of queso going all day Monday and it was devoured before lunch. Several people waited until just barely 9 am, so they could claim they didn’t have nachos for breakfast.
But enough about queso, there’s actually no cheese in these. No real, dairy cheese anyway. And I’m pretty thankful for that. Had I known last week how much cheese would be in my life, I would’ve been eating 100% vegan in preparation. I love cheese, but even I have my limits.
This recipe was born out of laziness. These are all ingredients I usually have on hand (yes, I pretty typically have avocados chilling out on the counter, I just can’t get enough of them). If you aren’t burn out on cheese, you could totally just use a sprinkle of cheddar, but this is the perfect place to try nutritional yeast if you haven’t already. I’m constantly raving about vegan cheese sauce and this is a case where you have just a taste. It’s not everyone’s favorite flavor the first time they try it, but I promise you that you’ll fall in love if you give it a try.
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