White Corn Enchiladas with Zucchini, Black Beans, Sweet Potato, and Herbed Cashew Cheese (gluten free, soy free)
Course: entree, main dish
Cuisine: gluten free, soy free, vegan
1teaspoonfresh oreganoor 1/2 tsp dried
1 14ozcan diced tomatoesI like the Fire Roasted diced tomatoes from Muir Glen
1/3cupwateror as needed
sea salt to taste
1heaping cup cashewssoaked for several hours and drained of soak water
Black pepper to taste
1small white or yellow oniondiced
2cupszucchinicut into 1/2-inch cubes
3cupscooked sweet potatobake or steam the potato beforehand, cut into 3/4-inch cubes
1 1/2cupscooked black beansor 1 can black beens, drained and rinsed
Salt and freshly ground pepper
1teaspoonground chili powder
1tablespoonfreshly squeezed lime juice
Dash crushed red pepper
1 1/2cupsenchilada saucesee above, or substitute store-bought
3/4cupherbed cashew cheesesee above or Daiya cheese
10white or yellow corn tortillasI 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.
Leftover enchiladas will keep in an airtight container in the fridge for up to five days, and can be frozen for up to 3 weeks.