preheat skillet on medium heat, throw in veggies and add water
add salt and spice
stir, bring to sizzling, then reduce heat to low or medium low, cover and cook until potatoes are cooked through (about 15 minutes)
add beans
remove from heat
add cilantro
in a separate bowl combine enchilada and spaghetti sauce.
prepare a baking dish—spread a thin layer of mixed enchilada sauce on the bottom of it
spread about ¼ cup, or less if needed, over each tortilla
add ¼-1/3 cup of vegetable mixture, placing on toward the edge of tortilla, and roll up (to be true to the enchilada look, roll it in a tube; otherwise, if you are like me and like to keep the ingredients in, roll it up like a burrito)
place rolled up tortillas, seam down, into the baking dish
spread leftover sauce over the top
cover with foil, or a lead, and bake for 20-25 minutes
remove foil, and broil on high for a couple of minutes or until tortillas lightly brown
to serve: garnish with a spoonful of Toffuti vegan sour cream (optional, but this makes it a not-fat-free option), and/or diced tomatoes and chopped cilantro
Notes
*or 1 cup enchilada sauce to 3 cups spaghetti sauce Enchiladas should store well for up to 4-5 days, refrigerated. They can also be individually frozen for a later enjoyment.
Recipe by Vegalicious at https://www.vega-licious.com/low-fat-vegan-bean-enchilada-recipe/