My Super Easy Enchiladas
1 red onion, diced
1 cup rice
2 cups water or vegetable broth
1 cup mushrooms, sliced
1 (16 ounce) can black beans
1 teaspoon cumin
1 tablespoon chili powder
salt and pepper, to taste
2 (16 ounce) cans vegan "cream of" soups, your choice
1 (8 ounce) can diced chiles
1 (16 ounce) can white corn, or frozen
8 white tortillas
1 (16 ounce) can green chile sauce
1 pound vegan "cheddar" cheese
1 (16 ounce) can vegetable stock, optional
1. Preheat oven to 400 degrees F. Saute red onion for 5 minutes on medium-high heat; meanwhile, start cooking rice in water or broth. Add mushrooms and cook for about 5 more minutes. Add in beans and spices, cover and simmer another 5 minutes
2. Stir canned soup into rice (don't add water to it), green chiles, & corn; stir beans and rice together and cook for an additional 5 minutesSpray a 9"x11" pan with non-stick spray Portion out your mixture into 8 enchiladas, roll up and place in prepared pan.
8. Add the "cheese" on top of the enchiladas and bake for about 25 minutes. Heat up the green chile sauce while baking, and pour on top of the enchiladas about half way through baking, or you can add it after they are done (so they don't get soggy).
Source of recipe: I wrote this recipe...its the easiest, yummiest enchilada I've ever made.