Daiya Foods has been a pioneer in the plant-based industry since 2008, repeatedly launching new, ground-breaking products that are dairy-, gluten-, and soy-free. Whether you’re dairy-intolerant, allergic to dairy, soy, or gluten, vegan, or simply living a healthy lifestyle, Daiya Foods offers a variety of swap-worthy offerings to get you eating better while reducing your carbon footprint.
- 3 Tablespoons olive oil
- 10 Ounces baby bella mushrooms, chopped
- 1 small red bell pepper, chopped
- 4 cloves garlic, minced
- 1 yellow squash, chopped
- 1 zucchini squash, chopped
- 14 Ounces can black beans, drained
- 1 bunch green onion, chopped
- 8 to 10 vegan tortillas
- 12 Ounces can red enchilada sauce
- 8 Ounces bag dairy-free cheese, such as Daiya Mozzarella Style Shreds
Preheat the oven to 400 degrees F.
Heat the olive oil over medium-high in a large skillet and add the mushrooms and bell pepper. Sauté, stirring occasionally until mushrooms have softened and begin to brown, about 3 to 5 minutes. Add the garlic, yellow squash, zucchini squash, black beans, and green onion and continue cooking, stirring occasionally, until garlic is fragrant, about 3 minutes.
Spread ¼ cup of enchilada sauce on the bottom of a large casserole dish. Add about ½ cup of enchilada sauce to a wide-mouth bowl. Dip a tortilla into the enchilada sauce to coat. Flip and coat the other side in sauce. Add about ¼ cup of the vegetable mixture to the center of the tortilla and roll to create an enchilada. Place in the prepared casserole dish and repeat with the remaining tortillas and filling.
Pour the rest of the enchilada sauce over the prepared enchiladas and evenly layer the shredded cheese on top. Bake on the center rack of the preheated oven (uncovered) for 20 minutes, or until cheese has melted and enchilada sauce is bubbling. Remove from the oven and allow enchiladas to cool at least 10 minutes before serving. Serve with sliced black olives and chopped cilantro.