For the enchiladas, saute the zucchini and yellow squash with the corn and seasonings in a small amount of olive oil until the squash has become tender. You can certainly increase the heat and brown the vegetables slightly. This will give the enchiladas a richer, charred flavor. Yum! But this is optional. Add the “Re-Thought Red Beans” and cook until the liquid has evaporated a bit. Just a few minutes. Transfer the vegetable mixture to a large mixing bowl and allow to cool for about 10 minutes.

For the sauce, combine the flour, salt, and cumin in a medium sauce pot. If possible, do not use a non-stick pot. You need to whisk and metal will damage non-stick surfaces! Add the liquids and whisk vigorously on high heat until the mixture begins to bubble. Reduce the heat to medium-low and allow to simmer for 10 minutes, until thickened, whisking frequently to prevent clumping. Keep on a low temperature until you’re ready to pour over the enchiladas.

To assemble, use as much or as little of the Daiya wedge as you want. If you like enchiladas to be especially cheesy, don’t hesitate to use the whole thing. I crumbled 3/4 of the wedge and mixed it into the vegetables. Note, I use a special kind of tortilla for this recipe. These are large tortilla shells (less labor in stuffing lots of tiny enchiladas) but they also have some wheat in them, making them soft, pliable, and soooo tasty.

After warming the tortillas, add a few scoops of the filling and roll closed. Do this with each of the tortillas. Place them in a lightly greased 9×13 inch baking dish and then pour the enchilada sauce on top. Crumble the other 1/4 of the Jack wedge and sprinkle it on top, along with some diced green onion and tomato. Bake, uncovered, at 400 degrees for 20 minutes, or until the cheese on top is soft and melty.