Vegan Enchiladas

Name: Vegan Enchiladas
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 6 enchiladas.
Cuisine: North America, Southwest
Ingredients: VEGAN CHEESE SAUCE:; 1 cup raw cashews; 3/4 cup water; 2 tablespoons nutritional yeast; 1 teaspoon salt; 1 teaspoon lemon juice; 1 teaspoon onion powder; 3/4 teaspoon paprika; 1/2 teaspoon pepper; ENCHILADAS:; 1 small onion, chopped; 1 small green pepper, chopped; 1/2 cup sliced fresh mushrooms; 2 teaspoons olive oil; 1 garlic clove, minced; 1 can (15 ounces) black beans, rinsed and drained; 3/4 cup frozen corn, thawed; 1 can (4 ounces) chopped green chiles; 2 teaspoons chili powder; 1/2 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/2 teaspoon salt; 6 whole wheat tortillas (8 inches), warmed; 1/2 cup enchilada sauce; Optional: Chopped tomatoes, sliced avocado and chopped fresh cilantro

TOTAL TIME: Prep: 30 min. Bake: 25 min. YIELD: 6 enchiladas.

This vegan enchilada recipe starts out with a homemade cashew cheese sauce. You could skip the cheese sauce if you are pressed for time, but it really takes this everyday enchilada recipe over the top! —Taste of Home Test Kitchen

Ingredients

VEGAN CHEESE SAUCE:
1 cup raw cashews
3/4 cup water
2 tablespoons nutritional yeast
1 teaspoon salt
1 teaspoon lemon juice
1 teaspoon onion powder
3/4 teaspoon paprika
1/2 teaspoon pepper
ENCHILADAS:
1 small onion, chopped
1 small green pepper, chopped
1/2 cup sliced fresh mushrooms
2 teaspoons olive oil
1 garlic clove, minced
1 can (15 ounces) black beans, rinsed and drained
3/4 cup frozen corn, thawed
1 can (4 ounces) chopped green chiles
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
6 whole wheat tortillas (8 inches), warmed
1/2 cup enchilada sauce
Optional: Chopped tomatoes, sliced avocado and chopped fresh cilantro

Directions

1. Rinse cashews in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight.
2. Drain and rinse cashews, discarding liquid. Transfer to a food processor. Add 3/4 cup water, nutritional yeast, salt, lemon juice, onion powder, paprika and pepper; cover and process until pureed, 2-3 minutes, scraping down side as needed.
3. In a large skillet, saute onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add beans, corn, chiles, chili powder, cumin, coriander and salt; cook and stir until heated through, 2-3 minutes.
4. Spoon 1/2 cup bean mixture down the center of each tortilla. Top each with about 1 tablespoon cashew cheese sauce. Roll up and place in a greased 13x9-in. baking dish. Top with enchilada sauce.
5. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Warm remaining cashew cheese sauce in microwave; drizzle over enchiladas. If desired, serve with optional ingredients.

Nutrition Facts

1 enchilada: 332 calories, 11g fat (2g saturated fat), 0 cholesterol, 1273mg sodium, 46g carbohydrate (4g sugars, 9g fiber), 13g protein.