Instructions

• Preheat the oven to 400°F. Oil a 9x13-inch baking dish with a little extra-virgin olive oil.
• Prepare the vegan cheese according to its recipe, adding 1 tablespoon pickled jalapeños. Add water as needed to reach a creamy, drizzleable consistency; set aside.
• In a large skillet, heat 1 tablespoon extra-virgin olive oil over medium heat. Add the ½ medium thinly sliced white onion, the stemmed/seeded and chopped poblano pepper, and the 8 ounces sliced cremini mushrooms. Stir to combine.
• Add 1 teaspoon chili powder, ½ teaspoon ground cumin, and ½ teaspoon sea salt. Cook, stirring occasionally, about 5 minutes.
• Add the 3 chopped garlic cloves and cook, stirring, about 3 minutes more, until the vegetables are soft. If the pan becomes dry, add water 1 tablespoon at a time as needed.
• Stir in the 1 cup cooked black beans (drained and rinsed). Remove the skillet from the heat.
• Evenly spread a heaping ½ cup of the 1½ cups enchilada sauce in the bottom of the prepared baking dish.
• Warm the 8 corn tortillas until pliable. For each tortilla, place a heaping tablespoon of the prepared vegan cheese and a heaping ¼ cup of the veggie-and-bean filling near one edge. Roll the tortilla and place it seam-side down in the baking dish. Repeat until all 8 tortillas are filled and rolled.
• Pour the remaining 1 cup enchilada sauce over the rolled enchiladas down the middle, leaving the outer edges of the tortillas mostly uncovered.
• Cover the baking dish tightly with foil and bake at 400°F for 15 minutes. Uncover and bake an additional 10 to 20 minutes, or until the edges of the tortillas are lightly crisp.
• If the vegan cheese sauce has thickened, stir in a little water to loosen it. Pour ½ cup of the loosened vegan cheese down the middle of the baked enchiladas.
• Garnish with lime wedges and any of the listed toppings (diced or sliced avocado, sliced jalapeño or serrano peppers, thinly sliced radishes, diced red onion, and chopped fresh cilantro). Serve immediately.