Cozy Vegan Enchiladas with Lime Cream
Ingredients
Enchilada Filling
-
1
medium
sweet potato, ½ inch dice
-
2
medium
potatoes, ½ inch dice
-
1
tablespoon
olive oil
-
½
teaspoon
ground cumin
-
½
teaspoon
chili powder
-
½
teaspoon
coriander
-
to taste
sea salt
-
to taste
ground black pepper
-
1½
cups
cooked black beans
Sauce
-
1
whole
jalapeño, stem removed
-
1
tablespoon
olive oil
-
2
cloves
garlic, peeled
-
1
small
white onion, diced
-
1
28-ounce can
diced tomatoes
-
1
cup
vegetable stock
-
to taste
sea salt
-
to taste
ground black pepper
Lime Cream
-
¾
cup
raw cashews, soaked for 2 hours or more
-
1
whole
lime, juice and zest
-
splash
white wine vinegar
-
fat pinch
sea salt
-
1-2
tablespoons
water
Pumpkin Seed Crumble
-
¼
cup
raw pumpkin seeds
-
½
teaspoon
coriander seeds
-
½
teaspoon
cumin seeds
-
1
teaspoon
nutritional yeast
-
to taste
sea salt
-
to taste
ground black pepper
To Assemble
-
12
small
corn tortillas, warmed
-
1
medium
diced ripe avocado
-
to taste
sliced green onion
-
to taste
chopped cilantro
Instructions
- Preheat the oven to 400°F and line a large baking sheet with parchment.
- Toss the diced sweet potatoes and regular potatoes with olive oil, cumin, salt, and pepper, then roast for about 25 minutes until soft.
- Lower the oven heat to 350°F and prepare the enchilada sauce by charring the jalapeño in a pot, then sauté onions and garlic in oil until soft.
- Blend the sautéed mixture with the charred jalapeño and diced tomatoes until smooth, then return to the pot and add vegetable stock, simmering until slightly thickened.
- Make the lime cream by blending soaked cashews with lime juice, zest, vinegar, salt, and water until creamy.
- Prepare the pumpkin seed crumble by grinding pumpkin seeds, cumin, coriander, nutritional yeast, and salt until textured.
- Assemble the enchiladas by filling warm tortillas with roasted vegetables, black beans, and pumpkin seed crumble, then rolling them up.
- Place rolled enchiladas in a baking dish, cover with sauce, and bake for about 25 minutes until hot.
- Serve with lime cream, avocado, green onions, and cilantro.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
45g
Total protein
12g
Sodium
600mg
Cholesterol
0mg
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