So the lesson I seem to have learned while making these White Corn Enchiladas with Zucchini, Black Beans, Sweet Potato, and Herbed Cashew Cheese is that there really isn’t a very flattering way to photograph enchiladas once they’re baked. I tried a few angles, and I tried lifting them from the baking dish as gingerly as I possibly could, but no matter what, they ended up looking, um…rustic. Oh well. They taste delicious, they’re healthy and easy to prepare, and if they’re not the prettiest, then I think I can live with it.
The inspiration for these enchiladas is Sara’s zucchini enchilada dish with black beans and goat cheese. When I discovered this recipe I thought it sounded delicious and summery–which was appropriate, since DC was gorgeous and balmy over the weekend. Obviously, I modified the recipe to omit the goat cheese (and include herbed cashew cheese instead), and I added some sweet potato for extra heartiness (and because I had a bunch of spuds lying around). It all worked out perfectly; these enchiladas will now join my sweet potato and black bean enchiladas and my wintery quinoa, mushroom, and kale enchiladas as favorites.
Some stuff to keep in mind:
- If you don’t want to make cashew cheese, it’s totally fine. You could substitute Daiya cheese, any storebought nut cheese (like Nary Dairy), tofu cream cheese, or nothing at all. The enchiladas will still taste delicious.
- You can vary the vegetables you use in this recipe according to what’s in season.
- I give an option for homemade enchilada sauce, but using store-bought will save you an additional step
- You can prepare the enchilada sauce, vegetable filling, and the cashew cheese in advance, making this easy to assemble at the last minute.
I think that covers it. On to the recipe.
White Corn Enchiladas with Zucchini, Black Beans, Sweet Potato, and Herbed Cashew Cheese (gluten free, soy free)
- 2 teaspoons olive oil
- 1 cup onion diced
- 2 cloves garlic minced
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1 teaspoon fresh oregano or 1/2 tsp dried
- 1 14 oz can diced tomatoes I like the Fire Roasted diced tomatoes from Muir Glen
- 1 teaspoon maple syrup
- 1/3 cup water or as needed
- sea salt to taste
- 1 heaping cup cashews soaked for several hours and drained of soak water
- 2 tablespoons lemon juice
- 1/3 cup water
- 1 teaspoon sea salt
- Black pepper to taste
- 1/4 cup minced chives
- 1 tablespoon olive oil
- 1 small white or yellow onion diced
- 2 cups zucchini cut into 1/2-inch cubes
- 3 cups cooked sweet potato bake or steam the potato beforehand, cut into 3/4-inch cubes
- 1 1/2 cups cooked black beans or 1 can black beens, drained and rinsed
- Salt and freshly ground pepper
- 1/2 teaspoon ground cumin
- 1 teaspoon ground chili powder
- 1 tablespoon freshly squeezed lime juice
- Dash crushed red pepper
- 1 1/2 cups enchilada sauce see above, or substitute store-bought
- 3/4 cup herbed cashew cheese see above or Daiya cheese
- 10 white or yellow corn tortillas I used Trader Joe's white corn tortillas, and I also love the Food for Life sprouted corn tortillas
- To make the enchilada sauce: Heat olive oil in a medium skillet or pot. Saute onion for three minutes. Add garlic and continue cooking for another 3-4 minutes, or until onions are translucent. Add the chili powder, cumin, oregano, tomatoes, and maple syrup. Add sea salt to taste. Transfer sauce to a blender or food processor, and blend till it's smooth. Add water to adjust the consistency as you wish. Set sauce aside till you're ready to use.
- To make the cashew cheese: Place all ingredients in a food processor or high speed blender. Process or blend the cashews until they've taken on the texture of a spreadable cheese, stopping occasionally to scrape the machine down. Transfer the cheese to a container and mix in the chives.
- To prepare the enchiladas: Preheat your oven to 350F. Heat the olive oil in a large skillet or saute pan. Add the onion and zucchini and a pinch of salt. Cook, stirring occasionally, for 8-10 minutes, or until the onion is soft and clear and the zucchini is tender. Stir in the sweet potato, black beans, cumin, chili powder, lime juice, and crushed red pepper. Taste the mixture and add salt and pepper to taste.
- Pour 1/2 cup of the enchilada sauce into the bottom of a 7x13 or 9x13 casserole dish. Spread the sauce over the bottom of the dish. Fill each tortilla with about 1/3 cup of the vegetable mixture. Dot some of the cashew cheese (or Daiya) on top of the vegetables (about a heaping tablespoon per tortilla). Roll the tortilla up and place it, seam down, in the casserole dish. Continue till all of the tortillas have been used and the dish is packed (you can use an extra tortilla or two if there's room).
- Pour the remaining enchilada sauce over the top of the tortillas. If you like, you can dot more cashew cheese on top, or you can sprinkle Daiya over the dish. Bake the enchiladas for 25-30 minutes, or until the tortillas are just getting crispy and the sauce is dark. Serve.
These enchiladas are incredibly flavorful and filling.
I hope you’ll dig ’em. Later this week, you can see some of the stuff I’ve done with my leftover herbed cashew cheese, which I’m a little bit obsessed with. Happy Monday!