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Vegan No Chick'n Enchiladas Recipe (with Video)

Gluten-free, Shellfish-free, Fish-free

Discover our Vegan No Chick'n Enchiladas Recipe, a International recipe perfect as a main course recipe. Download the Flavrs app for 1000+ free food videos and recipes!

Serving size

Prep 30min | Cook 30min


Tortillas and Fillings
- 10 organic corn tortillas
- 1.5 cups Black beans
- 2 cups vegan cheese sauce
Enchilada Sauce
- 2 tbsp ground chili powder
- 2 tsp Ground cumin
- 1 tsp Garlic powder
- 1 tsp Dried oregano
- 1 tsp Salt, or to taste
- 5 tbsp Tomato paste
- 5 cups vegetable broth
- 2 teaspoon Apple cider vinegar
- Black pepper, to taste
Mexican Veggie Chicken
- 3 cups Lions Mane
- 2 tbsp Coconut aminos
- 2 tsp garlic granules
- 2 tsp Paprika
- 1 tsp onion granules
- 0.5 tsp Smoked paprika
- 1 tsp Dried oregano
- 1 tsp cumin powder
- 0.5 tsp Salt
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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!

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