Enchilada Sauce:

3 tablespoons olive oil (or water for oil-free)

3 tablespoons all-purpose flour (or gluten-free flour)

2 tablespoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon cumin

1/2 teaspoon salt

2 tablespoons tomato paste

2 cups vegetable broth

1 teaspoon apple cider vinegar

Plant-Based Filling:

2 cups riced cauliflower (about 1/2 medium head)

4 ounces mushrooms

1/2 cup raw walnuts

2 tablespoons olive oil or vegetable broth

1 teaspoon cumin

1 teaspoon smoked paprika

1 teaspoon onion powder

1/2 teaspoon garlic powder

2 tablespoons low-sodium soy sauce (or tamari for gluten-free)

1/2 teaspoon salt, or to taste

Additional Ingredients:

1 (15-ounce) can black beans, drained and rinsed

1/2 recipe vegan nacho cheese sauce (or 3 cups vegan cheese shreds)

12–15 corn tortillas (or flour tortillas)

1/4 cup chopped cilantro (optional)

Vegan sour cream for serving

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1. Make the Cheese Sauce
Prepare half of your vegan nacho cheese sauce recipe, or have your store-bought cheese ready. Set aside.

2. Prepare the Enchilada Sauce

Heat oil or water in a medium saucepan over medium heat.
Whisk in flour and spices, cooking for 1 minute.
Stir in tomato paste, then slowly whisk in vegetable broth.
Bring to a gentle boil, reduce heat, and simmer 5 minutes until slightly thickened.
Remove from heat, stir in apple cider vinegar, and adjust salt. Set aside.

3. Make the Plant-Based Filling

Chop cauliflower into florets and pulse in a food processor until rice-like.
Pulse mushrooms and walnuts to a similar size. Add to cauliflower in a large pan.
Heat pan with oil or vegetable broth, spices, and soy sauce. Cook 10–15 minutes, stirring frequently.
Stir in black beans and remove from heat.

4. Assemble the Enchiladas

Preheat oven to 375°F (190°C).
Spread 1/2 cup enchilada sauce in a 9×13-inch baking dish.
Warm tortillas in the microwave for 30 seconds, wrapped in a damp paper towel.
Place a scoop of filling and a spoonful of cheese on each tortilla, roll, and place seam-side down.
Pour remaining sauce over the rolled tortillas, then add remaining cheese sauce.
Bake uncovered for 20–25 minutes until bubbly.
Garnish with cilantro and serve with vegan sour cream.

Gluten-Free Option: Use gluten-free flour, tamari instead of soy sauce, and 100% corn tortillas.
Alternate Fillings: Try Beyond Meat, soy curls, roasted vegetables, or a mix of sweet potatoes and spinach.
Tortillas: Corn is traditional; flour tortillas are easier to roll. Large tortillas work best for filling.
Nut-Free Option: Omit walnuts and use a nut-free vegan cheese sauce.
Make Ahead: Prepare enchilada sauce, filling, and cheese in advance to save time.