• Heat the avocado oil in a large skillet over medium heat. Once hot, add in the onion, garlic, and vegan ground beef. Break up the beef with a rubber spatula and sauté until the beef begins to brown, about 3-4 minutes.
• Add the cumin, onion powder, chili powder, salt, and dried oregano. Sauté for another 1-2 minutes. Add the black beans and green chiles and stir to combine. Remove the enchilada mixture from the heat and mix in 1/2 cup of enchilada sauce.
• Add 3/4 cup of enchilada sauce to the bottom of the slow cooker and spread to cover evenly. Add 3-4 tortillas on top of the sauce in a single layer. Depending on the size and dimensions of your slow cooker, you may need to cut the tortillas in half. Add 1/3 of the beef mixture, then top with 1/2 cup of vegan cheese.
• Layer tortillas, beef mixture, and vegan cheese two more times then add a final layer of tortillas on top followed by the rest of the enchilada sauce. Top with a final 1/2 cup of vegan cheese (or more to your liking).
• Cover and slow cook on low for 4 hours or high for 2 hours.
• Once done, turn off the warm setting and allow the enchilada casserole to cool for 15 minutes before slicing and serving. Top with french cilantro and enjoy!

Freezing Instructions:

• Allow leftovers to cool completely then cut into individual portion sizes and freeze using freezer safe containers (I like to do this using my 2 cup Souper Cubes). Freeze for 1-2 months. Defrost in the refrigerator overnight or reheat from frozen in the oven. Reheat covered with foil at 350F for 20-50 minutes (closer to 50 mins if frozen solid).