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Rice
Fresh tomatoes
Corn
Onion
Black beans
Tortillas (corn)
Cheese (vegan- make sure it’s the kind that melts easily- I think the brand I use is called Taste of Heaven or something, from Whole Foods?)
Sauce

As for the amounts of each ingredient, I pretty much just eye it according to how many people I’m cooking for. Sorry it’s not more specific than that.

For the sauce:

The store-bought enchilada sauce works just fine, and is already pretty good without having to worry about adding spices and such. Other times, I use a condensed mole sauce that you can usually pick up at any Mexican food markets. I believe it’s a 4:1 ratio of water to condensed mix, and when heated up on the stove it makes a nice thick paste.

For the enchiladas:

Cook rice, chill in fridge while preparing other ingredients.
Chop tomatoes and onion, and in a large bowl combine them with black beans and corn. Cut up small pieces of the melting vegan cheese and add to mixture, along with enough of the sauce to evenly but thinly coat mixture.

Fill tortillas with mixture and wrap shut. As for the tortillas, I tend to use corn tortillas when using mole sauce, and flour tortillas if I’m using the store-bought enchilada sauce. Just make sure, when using flour tortillas, that milk/eggs aren’t included in the ingredients if you want to keep this dish vegan.

In a greased 8×8 glass baking dish, lay down first layer of enchiladas. Cover with liberal amounts of sauce and slices of vegan cheese. If you had more enchiladas than will fit in one layer, lay the rest on top of first layer, and add more sauce + cheese.

Set in oven on about 350 degrees, and watch for sauce to bubble and enchiladas to brown. Serve with side of fresh lettuce and diced tomatoes!