3 tablespoons olive oil
3 or 4 vegan chicken cutlets, optional
1 medium onion, chopped
1 teaspoon cumin
1 teaspoon coriander
1/2 teaspoon cinnamon
1/2 teaspoon chili powder
dash black pepper
1 (15 ounce) can black beans, rinsed and drained
1 (4 ounce) can diced green chiles
3 tablespoons cilantro, chopped
1/2 teaspoon sea salt
1 (15-20 ounce) can green enchilada sauce
12 large flour tortillas
12 ounces vegan sour cream (I use Tofutti "better than sour cream")
16 ounces vegan cheese, shredded, divided
1. Preheat oven to 375 degrees F. Put the olive oil in a large skillet. Saute vegan chicken, onions, cumin, coriander, cinnamon, chili powder, and black pepper at medium heat for about 6-7 minutes or until onions look pretty soft.
2. Remove from heat, and add beans, green chiles, cilantro, and sea salt. Grease a large baking dish with olive oil or vegan butter, and pour 1/2 the can of enchilada sauce on the bottom of it.
3. Lay out a tortilla, and spread about 1 tablespoon vegan sour cream, then add some beans and chicken mixture, and fold up, enchilada or burrito style. Place in prepared dish, and repeat with tortillas until there is no mixture left.
4. Once dish is filled, pour the rest of the can of enchilada sauce and 3/4 of the vegan cheese on top. Cover and bake 30 minutes. Uncover, add the rest of the vegan cheese and bake an additional 5-7 minutes, until lightly browned on top.
Serve with more cilantro and sour cream on top, if desired.
Source of recipe: I wrote this recipe.