ENCHILADAS with CILANTRO LIME CASHEW CREAM
Enchiladas are one of my mom's favorite meals and I figured as another mother's day surprise I would make her some enchiladas from scratch. We had some leftover "taco meat" in our fridge from tacos I made a few days earlier that I wanted to use up so I will include that in the recipe as well! I also decided to make the sauce from scratch as we are not going to the store very often so feel free to use a pre-made one or follow this recipe!
Yield: 8 servings
Time: 90 minutes
1 yellow onion
3 cloves of garlic
1 1/2 bell peppers (whatever colors you like)
1 cup frozen or fresh corn
2 cups of my "taco meat"
2 cups of spinach
2 cups cooked brown rice
1 can of black beans, rinsed & drained
1/2 lime's juice
1/4 cup chopped cilantro
1 28oz can of crushed tomatoes
1 14.5 oz can of fire roasted diced tomatoes
1 tbsp & 1 tsp salt
1 tsp paprika
1 tsp cumin
1tsp black pepper
3 tbsp nutritional yeast
1 tbsp maple syrup
7 whole wheat tortillas
1 package of Field Roast Chao Cheese (optional)
Saute onion and peppers until soft in large pot 4-6 min (I like to use my ceramic Le Creuset)
Add garlic, corn, paprika, cumin, black pepper, 1/2 cilantro, and 1 tsp of salt, stir until all veggies are soft and coated with spices 2 min
Add crushed and diced tomatoes. Stir, bring to boil, then let simmer for 15 min. stirring occasionally
With a slotted spoon scoop out some of the veggies and tomato mix into a bowl (about 2 cups worth)
Pour sauce into high speed blender and add nutritional yeast & maple syrup. Blend for 2-3 minutes. Season to taste.
Reheat taco meat in a covered pan with spinach until fully wilted 2-3 min.
Combine brown rice with black beans, the rest of the cilantro, and the lime juice and stir to combine.
Preheat oven to 375 F.
Pour a thin layer of sauce in the base of a large casserole dish- enough to cover the bottom
Make your wraps: layer 1 slice of Chao cheese, the "taco meat" & spinach mixture, the rice and bean mixture, then a layer of the veggies we pulled out of the sauce. Wrap it up and place upside down in casserole dish.
Fill dish with wraps until you have no room. Top with a layer of sauce but just enough so you can see the tops of the wraps so they can get a little crispy.
Bake for 20 min uncovered at 375 F
Let cool for 10 minutes. Enjoy :)
*You do not need the "taco meat" you can fill with just rice and beans
*How large you fill them depends on how many wraps you will need
*You can use whatever veggies you like- I think zucchini would be great
*I didn't make this very spicy because my mom doesn't like things too hot but I think adding a small jalapeño would be a nice kick.
TACO MEAT RECIPE
*This will make a full recipe, if just making for enchiladas cut in half!!
2 8oz packages of Crimini mushrooms
1 head of cauliflower (or 1 bag of riced cauliflower)
1 yellow onion
3 cloves of garlic chopped
1 packet of taco seasoning
2 tbsp vegan Worcestershire sauce
Salt & pepper to taste
Pulse mushrooms in food processor until finely chopped but not mushy!
Saute onion until soft then add garlic and the mushrooms
Pulse cauliflower until it turns into riced cauliflower consistency and broil for 15 min until crispy
Combine mushroom and cauliflower mixture in pan- add seasoning packet, s&p, and vegan Worcestershire sauce and saute until well combined. Enjoy in tacos or enchiladas!
CILANTRO LIME CASHEW CREAM
Yield: 1 1/2 cups
1 cup cashews (soaked)
1 lime's juice
3 tbsp chopped cilantro
1 1/2 cups of water
2 tbsp nutritional yeast
1 tsp salt
Blend all ingredients in a food processor or blender until well combined
Let sit in fridge for 1 hour- the cream is best enjoyed cold and will get thicker
Hope you enjoy these recipes! I know it might seem like a lot of steps, but if you have some leftover rice and beans or any veggies this is a great way to clean out the fridge!