The BEST Veggie Enchiladas

So simple and SO DELICIOUS.  These bad boys take under an hour to prep and cook.  😀

What you’ll need:

2 cloves of garlic, minced

1 small onion, chopped

5 large white mushrooms, chopped

1 can of black beans (no salt added)enchiladas, rinsed

1/2 tsp of cayenne, 1 tsp of coriander, 2 tsp of cumin

Daiya (shredded cheddar), 2 cups (depending on how “cheesy” you like your chiladas)

1  jar of salsa (I used Mrs. Renfro’s mango habanaro)

2-4  whole wheat tortillas (depending on the size)

parchment paper

aluminum foil


  1. In a large skillet, heat 1-2 cups of water and cook garlic, onion and mushrooms until liquid is evaporated.  Stir in black beans.  Add spices.  Remove pan from heat and add 1 cup of Daiya to mix.
  2. Place tortillas on a work surface and spoon filling into the centre.  Fold up bottom edge over filling, fold sides and roll.
  3. Place into a 13X9 inch pan lined with parchment paper.  Repeat with the rest of the tortillas and filling.  Top with salsa.  Cover with foil.
  4. Bake in a 375 degree oven for about 30 minutes.  Uncover and top with remaining daiya cheese.  Bake for about 10 more minutes until cheese melts.


Thank you Mom for this delicious recipe!! 😀



4 thoughts on “The BEST Veggie Enchiladas

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