1. Soak 1 cup black beans overnight, drain, then cook for an hour and a half with a strip of kombu. Remove kombu when you strain and rinse the cooked beans.
2. Cook long-grain brown rice in vegetable broth and lime juice.
3. Chop 1/2 a red onion, 1 clove of garlic, and 3 portobello mushrooms and saute in a little olive oil with some garlic salt, toasted onion powder, pepper, a dash of tamari, and smoked paprika.
4. Turn off pan and add in some frozen corn, the strained black beans, rice, fresh cilantro, and some roughly torn kale.
5. Cook and dice 2 sweet potatoes. Mix them into the pan with veggies. Set aside.
6. To make the enchilada sauce:
- Mix a 12 oz. can of tomato paste with some water until smooth. Add sugar, agave, salt, smoked paprika, chipotle powder, and Penzey's Pasta Sprinkle (sweet basil, Turkish oregano, thyme, and garlic) until it tastes right.
- Stir in 2 cups of vegetable broth, 2 Tb flour, 1 ts unsweetened cocoa powder, 2 Tb chilli powder, 1 ts cumin, 1 ts oregano, 2 ts garlic salt, some toasted onion powder, and more salt to taste.
7. Make a sauce with some vegan mayonaise, salsa, smoked paprika, chipotle powder, and nutritional yeast flakes all stirred together.
8. Pour the enchilada sauce into two baking pans.
9. Warm corn tortillas in pan one at a time, then spread on some of the salsa sauce mixture, put a couple spoonfuls of the veggie mixture on top, roll the tortilla, and place it seam side down in the enchilada sauce. Repeat until both pans are full.
10. Make a cheese sauce with plain coconut yogurt, salt, nutritional yeast flakes, smoked paprika, and chipotle powder mixed together until smooth and it tastes about right. I added more salsa to mine, too, but I probably would leave that out if I were redoing it.
11. Spread cheese sauce over top of the enchiladas.
12. Bake in pre-heated oven at 350 degrees F for 20 min., let sit for 10 min., and enjoy! :)
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