Author: Vegan Insanity
Recipe type: Main Dish
Serves: 4 Servings
- 2 tbsp extra virgin olive oil
- 2 tbsp flour (I used kamut flour)
- 1 tsp garlic powder
- 1 tbsp oregano
- 4 tbsp chili powder
- ½ tsp salt
- 1 tbsp tomato paste
- 2 cups vegetable broth
- ⅓ cup raw cashews
- 2 tbsp lemon juice
- 1 garlic clove
- ¼ cup water
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ½ tbsp extra virgin olive oil
- 1 small yellow onion, diced
- 1 small bell pepper, diced (I used red)
- 1 small zucchini, diced
- 1½ cups cooked black beans (or 1 15oz can)
- ½ cup corn kernels
- ¼ sliced olives (I used black olives)
- 3-4 green onions, sliced
- ½ cup chopped cilantro or parsley (I used parsley)
- Salt & pepper, to taste
- 8 flour or corn tortillas (I used flour tortillas)
- In a small pot, heat your oil until warm, over low heat, then add in the flour and whisk until there are no clumps remaining. At that point, you can add in your spices, tomato paste and vegetable broth. Whisk until smooth. Simmer for about 10 minutes, or until thickened.
- Add all ingredients to a food processor or high-powered blender and process/blend until very smooth.
- Add your oil to a large pan, over medium heat. Once warmed, add in your diced onion, and cook until softened, about 5 minutes.
- Then, add in the bell pepper and zucchini. Cook for another 5 minutes, or until softened.
- Add in your cooked black beans and corn, until it’s all warmed through. Season with salt and pepper. Remove the pan from heat and set aside.
- Preheat your oven to 350F and add a big ladle-full of enchilada sauce to the bottom of a 9×13 baking dish.
- Add about 2 tablespoons of veggies to a tortilla, top with olives, green onion and cilantro/parsley. Roll it up tightly, and place seam-side down in your baking dish. Repeat with remaining tortillas.
- Pour the enchilada sauce over your enchiladas, making sure to cover everything well.
- Cover the baking dish with foil, and bake for 15-20 minutes, or until the sauce is bubbling around the edges.
- Serve with a drizzle of cashew cream, chopped cilantro/parsley, and a few more green onions on top.