Step 1

Make the enchilada sauce: mix all the ingredients under enchilada sauce in a bowl, until well combined. Then set aside.

Step 2

Make the cauliflower taco meat: Add the nuts or seeds, onion, and jalapeno to the processor and process to chop up the onion as well as make the nuts and seeds into a coarse mixture. Then add cauliflower and the rest of the ingredients and process again, until the mixture is a coarse meal kind of state.

Step 3

You might have to scrape the sides and then process again. I usually process about 10-15 seconds. Then scrape the sides and process another 5-10 seconds to make the mixture into a homogenous coarse mixture.

Step 4

Transfer this mixture to a parchment-lined baking sheet and then bake at 400 degrees Fahrenheit (205 c ) until golden. Move it around at 15 minutes so that the edges dont start to get overly roasted or burnt and then spread it around again.

Step 5

Once done, remove the baking sheet from the oven and transfer the mixture to a bowl.

Step 6

Add the black beans and chilis and mix in. Add 3 tablespoons of the enchilada sauce and mix in. This is your filling. Set aside.

Step 7

Warm your tortillas in the microwave or a skillet so that they are pliable.

Step 8

Assemble : Add some of the enchilada sauce to a 9x11 or similar size baking dish. Then fill up your tortillas with the filling and fold them over and place in the baking dish.

Step 9

Once all the tortillas have been placed, drizzle the rest of the enchilada sauce over the tortillas and then bake at 400 degrees Fahrenheit (205 c) for 15 minutes or until the edges are a little golden and the sauce has boiled and thickened a little bit. Optional: You can also add vegan cheese shreds all over the tortillas before baking

Step 10

Remove the dish from the oven. Top with cilantro, onion, tomato, lime juice, or some salsa or chopped avocado and serve.