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!
Notes
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)