It’s no secret that I LOVE Mexican food, like completely mildly obsessed. Finding vegan options however, makes it a little harder to get Mexican food that tastes even close to the meat and cheese filled dishes that are usually prepared.
We had enchiladas all the time when we were kids. While I did love them, I look back and realize they were far from a healthy meal. Lots of meat, cheese, sauce from cans (muy processed, no bueno), other dairy ingredients, and white flour tortillas. Oh man. That’s not going to fly these days, not in this house. But just because we are making things healthier does NOT mean sacrificing taste. I promise you will love these. My über non vegans brother devoured the leftovers at work the next day asking for more! I’d say that’s a success 
Even though it looks like a ton of ingredients, it comes together easily!
For the sauce: (Adapted from Food Netwark)
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3 tbsp olive oil
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1 tbsp flour
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2 tbsp chili powder
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1 tbsp oregano
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1 tsp cumin
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1/2 tsp salt
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8 oz tomato paste
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2 cups low sodium vegetable broth
For the enchiladas:
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1 small/medium onion chopped
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3 garlic cloves, minced
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2 cups packed organic spinach
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1/2 cup mushrooms
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5 green onion chopped, leave one for top
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1 cup organic corn
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2 cups organic black beans
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1 tsp cumin
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1 tsp salt
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1/2 tsp pepper
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large handful chopped cilantro, another small bunch chopped for top
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1-1 1/2 cups non dairy cheese blend + handful for top (I used the 3 soy cheese blend from Trader Joes)*
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8 tortillas – I found brown rice tortillas at Trader Joes, otherwise whole wheat flour will work
For the sauce:
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Heat the oil in medium saucepan. Add flour and whisk. Stir in all spices and cook for a minute.
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Add tomato paste and broth. Bring to a boil, then reduce heat and simmer while you prepare the filling
For the filling:
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Saute the onion and garlic for several minutes, about 7 to 10. Add spinach and cook for just a couple of minutes, until spinach wilts. Remove from heat.
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In a large bowl, combine the rest of the ingredients except tortillas and what is reserved for topping.
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Add in onion and spinach.
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In a large oven safe dish, spoon about a cup of sauce on bottom of dish.
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Fill each tortilla with filling, make them stuffed but not so much that you can close it. Roll it and close it, placing sealed side down in baking dish. Could get a little messy, just a warning
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Spoon remaining sauce over tortillas. Sprinkle with remaining cheese, green onion, and cilantro.
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Bake at 375 for 20 minutes, serve and enjoy!!
