Plant-Based Enchiladas with Avocado Cashew Cream

By Katie Gates

  • 1 onion, sliced into thin strips
  • 1 bell pepper, sliced into thin strips
  • 1 zucchini, sliced into thin strips
  • 1 handful of mushrooms, sliced
  • 1/4 cup frozen or fresh corn
  • 1 can black beans
  • 4 large Ezekiel tortillas
  • 1 can or pouch of store bought red or green enchilada sauce
  • Spices to taste: chili powder, cumin, garlic or garlic powder/salt
  • Lime and cilantro to garnish

Avocado-Cilantro-Lime Cashew Cream Sauce: (Makes 4 servings)

  • 8 oz ripe avocado (2 small-medium avocados)
  • 4 oz raw cashews, weighed dry and soaked in water overnight (or soaked in boiling water for an hour as a shortcut)
  • 1/2 cup fresh cilantro leaves
  • 1 large garlic clove or 1/2 tsp garlic powder
  • Water to thin (about 1/2 cup, but add a little at a time)
  • 3 tablespoons fresh lime juice (2 small limes)
  • 1/2 teaspoon fine sea salt
  1. Soak Cashews: 8 hours ahead – soak the cashews in water, covered, at room temperature overnight.
  2. Make Filling: Sauté the onions, peppers, zucchini, and mushrooms in a splash of oil over medium heat in a dry pan covered with a lid, stirring occasionally. After the veggies are softened (about 10 minutes) add the frozen corn, a couple of cloves of minced garlic and a pinch of chili powder and cumin.
  3. Assemble: Preheat the oven to 350. Steam the tortillas in the microwave between damp paper towels or in a steamer basket for a minute so that they are softer for rolling and don’t crack or break. Divide the veggies and beans evenly among the 4 tortillas, drizzle a couple of spoonfuls of enchilada sauce inside the tortillas on top of the filling, and place them seam-side down in a baking dish. Pour the enchilada sauce evenly over the enchiladas.
  4. Bake: Cover with foil and bake at 350 for 20-30 minutes.
  5. Make Cream Sauce: Meanwhile, make the avocado cashew cream sauce by blending all ingredients and adding water to pourable, desired consistency.
  6. Garnish & Serve: Pour the cream sauce evenly over the top, and garnish with chopped cilantro, thinly sliced onions, and lime.
Katie Gates

*The Food For Life product in this recipe is High Fiber, Sprouted Grains, Vegetarian or Vegan, Diabetic Friendly. Please check labels of other ingredients to verify they meet your dietary requirements as well.*

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