This recipe for vegan enchiladas is packed with flavorful vegetables and topped with a creamy cashew sauce. It's great for a quick and easy weeknight dinner.
Instructions
1
Make the vegan cheese sauce
2
Rinse cashews in cold water. Place them in a large bowl; add enough water to cover the cashews by 3 inches. Cover and let stand overnight. The next morning, drain and rinse the cashews, discarding liquid. Transfer to a food processor. Add water, nutritional yeast, 1 teaspoon salt, lemon juice, onion powder, paprika and pepper. Cover and process until pureed, about 2 to 3 minutes, scraping down sides as needed.
3
Cook the veggies
4
In a large skillet, saute onion, green pepper and mushroom in oil until crisp-tender. Add garlic; cook 1 minute longer. Add beans, corn, chiles, chili powder, cumin, coriander and remaining 1/2 teaspoon salt; cook and stir until heated through, 2 to 3 minutes.
5
Assemble the enchiladas
6
Preheat your oven to 350°F. Spoon 1/2 cup of the bean mixture down the center of each tortilla. Top with about 1 tablespoon cashew cheese sauce. Roll up and place in a greased 13x9-inch baking dish. Top the whole dish with enchilada sauce.
7
Bake, uncovered, for 25 to 30 minutes or until heated through. Warm the remaining cashew cheese sauce in the microwave and drizzle over the enchiladas. If desired, serve with optional ingredients like chopped tomatoes, sliced avocado and chopped fresh cilantro.
