This recipe for vegan enchiladas is packed with flavorful vegetables and topped with a creamy cashew sauce. It's great for a quick and easy weeknight dinner.
Ingreadient
- 1 cup raw cashews
- 3/4 cup water
- 2 tablespoons nutritional yeast
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 1 teaspoon onion powder
- 3/4 teaspoon paprika
- 1/2 teaspoon pepper
- 1 small onion, chopped
- 1 small green pepper, chopped
- 1/2 cup sliced fresh mushrooms
- 2 teaspoons olive oil
- 1 garlic clove, minced
- 1 can (15 ounces) black beans, rinsed and drained
- 3/4 cup frozen corn, thawed
- 1 can (4 ounces) chopped green chiles
- 2 teaspoons chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon salt
- 6 whole wheat tortillas (8 inches), warmed
- 1/2 cup enchilada sauce
- Optional: Chopped tomatoes, sliced avocado and chopped fresh cilantro
Direction
- Rinse cashews in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight.
- Drain and rinse cashews, discarding liquid. Transfer to a food processor. Add 3/4 cup water, nutritional yeast, salt, lemon juice, onion powder, paprika and pepper; cover and process until pureed, 2-3 minutes, scraping down side as needed.
- In a large skillet, saute onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add beans, corn, chiles, chili powder, cumin, coriander and salt; cook and stir until heated through, 2-3 minutes.
- Spoon 1/2 cup bean mixture down the center of each tortilla. Top each with about 1 tablespoon cashew cheese sauce. Roll up and place in a greased 13x9-in. baking dish. Top with enchilada sauce.
- Bake, uncovered, at 350° for 25-30 minutes or until heated through. Warm remaining cashew cheese sauce in microwave; drizzle over enchiladas. If desired, serve with optional ingredients.
