Vegan No Chick'n Enchiladas Recipe (with Video)

Prepare the Sauce
1. Whisk spices, tomato paste, broth, and ACV over medium-high heat.
2. Allow to simmer for 10 minutes or until reduced and slightly thickened.
Prepare the Mushrooms
1. Heat cast iron skillet to medium-high heat.
2. Add mushrooms.
3. Use a burger press or other weighted pan to press and encourage mushrooms to release their water.
4. Once most of the water has cooked off, add the spice mixture and continue to cook for 2-3 minutes.
Assemble the Enchiladas
1. Cover and heat tortillas to soften and prevent cracking.
2. Dip each tortilla into enchilada sauce. You can dip them and stack them, or assemble them one at a time.
3. Fill each dipped tortilla with veggie chick’n, black beans, and a drizzle of cheese sauce.
4. Roll and place seam-side down in a 9x13-inch glass baking pan.
5. Pour enchilada sauce on top and drizzle with extra cheese sauce.
Bake and Serve
1. Bake at 350 F for 15-20 minutes.
2. Enjoy!