So I know last post was also an enchilada recipe, but I guess I’m on a bit of a kick. So I present to you: vegan enchiladas verdes.
I think the multiple enchiladas recipes in a row has to do with my realized love for corn tortillas. They’re so versatile, have great flavor, and they generally gluten-free. Not always though, so make sure you read the ingredients if you are unable to eat gluten.
Speaking of gluten-free, I have been dabbling in more gluten-free recipes lately. As a very self-aware and health-conscious person, I’ve decided to see if eating gluten-free makes any difference in how I feel. For one, it encourages me to create more wholesome, nutrient-rich meals simply because bread and other processed ingredients are rarely an option.
It also makes me feel less heavy after eating. For instance, these enchiladas taste decadent, but they don’t sit heavy in your stomach afterward. I’ve said that in many previous posts as well, because that is a very important quality to me when I’m creating recipes. I hate feeling heavy after I eat, and I don’t want other people to have to feel that way either. However, I don’t think that should mean any flavor needs to be sacrificed, and that certainly holds true with this recipe.
The verde sauce, packed with roasted tomatillos and poblanos, bursts with flavor in every bite. Each ingredient in this entire recipe tastes so carefully combined to create a truly great meal. While this recipe is not something I’ll be making every day since raw cashews can be pricey, I definitely plan on making this for someone I want to impress. I’m very happy with how this recipe turned out, and I hope you give it a try.
Vegan Enchiladas Verdes
- Verde Sauce
- 7-8 tomatillos, dehusked and quartered
- 1 poblano pepper, halved and deseeded (keep seeds for more spice)
- 1 onion, large dice
- Drizzle of olive oil
- Generous sprinkle of salt
- 1/2 tsp ground cumin
- 3 cloves garlic, whole
- Juice from 1/2 lime
- 3/4 cup vegetable broth
- 1 tbsp fresh cilantro
- Cashew Cheese Sauce
- 1 cup raw cashews
- 3/4 cup water
- Juice from 1/2 lime
- 1 tsp salt
- 1 clove garlic, whole
- 1/2 tsp onion powder
- 1 1/2 tbsp corn starch
- 1 1/2 tbsp nutritional yeast
- 1/2 tsp olive oil
- 1 onion, small dice
- 1 large zucchini, small dice
- Pinch of salt
- Freshly ground black pepper
- 14-oz can pinto beans, drained and rinsed
- 1 clove garlic, minced
- 4.5-oz can diced green chiles
- 10 6-in Corn Tortillas
- Seasoned sunflower seeds
- Almond queso cotija – Recipe courtesy of ¡Salud! Vegan Mexican Cookbook by Eddie Garza
- Fresh cilantro, for garnish
- To make the verde sauce: Preheat oven to 425 degrees Fahrenheit. Place tomatillos, poblanos, onion, garlic cloves on a parchment paper-lined baking sheet. Toss with a drizzle of olive oil, salt, and cumin. Roast for 30 minutes.
- Place in a high speed blender with the lime juice, vegetable broth, and cilantro. Blend until smooth. Set aside.
- To make the cashew cheese sauce: Blend cashews, water, lime juice, salt garlic, onion powder, corn starch, and nutritional yeast until it creates a smooth and creamy sauce. Set aside.
- To make the filling: Place oil in a large skillet over medium heat. Add diced onion and zucchini. Stir in salt and pepper. Allow to cook for about 10 minutes.
- Next, add pinto beans, garlic, and diced chiles. Cook for another 10 minutes, stirring occasionally. Remove from heat and set aside.
- To assemble: Preheat oven to 350 degrees Fahrenheit. Lightly grease the bottom of a 9 x 13 inch baking dish. One at a time, lay a tortilla on a flat surface. Spread 1 tbsp of cashew cheese over the entire surface of the tortilla. Then, place 2-3 tablespoons of filling in a horizontal line across the tortilla, just before the center line. Roll up the tortilla and place it seam-side down in the baking dish. Repeat the process for each tortilla.
- Pour the verde sauce down the middle of the dish over the assembled tortillas. Spread the sauce gently with the back of a spoon and press gently into the edges in between each tortilla. Bake for 20 minutes.
- Once removed from the over, drizzle over the remaining cashew cheese, and sprinkle on the toppings. Let cool for about 10 minutes before serving.