Wow, I must reallylike 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.
Preheat the oven to 400 degrees F. Spritz a casserole dish with nonstick spray.
Microwave the tortillas until soft. I normally sprinkle with a bit of water, wrap with paper towel, and microwave for 30 seconds, but some packages will have specific directions.
In a bowl, toss together the beans and chilies.
In each tortilla, spread a layer of the vegan cheese sauce, layer a few slices of avocado, and top with beans. Roll and place seam side down in the prepared casserole dish. Careful not to overfill the tortillas. Repeat until you’re out of filling, I had enough for about 10 tortillas.
Cover tortillas with enchilada sauce.
Cover the casserole dish with aluminum foil and bake for 30 minutes.
For enchilada sauce, I recommend using this homemade recipe. For these enchiladas, I preferred to swap out the onion and garlic for ½ tsp onion powder and ½ tsp garlic powder and didn’t cook the sauce so that it was thinner. This made the sauce less spicy and let the enchiladas get extra soft. If you like your enchiladas spicier, add some cayenne to the sauce. If you prefer dryer + spicier, thicken the sauce or used canned. If you don’t like hot avocado, save it until after the enchiladas are cooked and top with it.