Short update post for today. We made some fabulous enchiladas last week. For fillings, we used black refried beans, corn, TVP, onions and mushrooms. For a side dish, I made Spanish rice using some extra enchilada sauce and veggie broth. The trick for tasty Spanish rice is to use veg broth instead of water to cook the rice, and add garlic powder and enchilada sauce (or tomato paste with some seasonings). Overall, enchiladas have been really easy to veganize. In the past, we've also used the pre-made veggie crumbles or faux chicken strips as fillings, too.
A little Daiya cheese and avocado slices over the top makes a hearty dinner (and lunch the next day...).