I made vegan sour cream enchiladas tonight and they were next level amazing!! #enchiladas #vegan #vegansourcream #sproutedcorntortillas #mexicanfood #vegetarian #zucchini #cauliflower #organiccorn #greenchile #blackbeans #organic #recipes #veganrecipes
1 zucchini diced
1 small onion diced
1 1/2 cups organic corn
16 oz. Frozen or fresh organic cauliflower
1 tablespoon olive oil
1 1/2 cups raw organic cashews
1 cup of non-dairy unsweetened almond yogurt
Two 4oz cans green chile mild (do not drain juice)
1 teaspoon salt
2 roma tomatoes chopped
1/2 cup cilantro
1 can of black bean 15oz
2 tablespoons chile powder
1 teaspoon organic apple cider vinegar
1/2 teaspoon salt
2 dozen corn tortillas try the organic sprouted corn ones!
Drizzle first set of vegetables with olive oil and roast on cookie sheet at 425°F for 30 minutes.
Remove vegetables from oven and reduce heat to 375°F
Cover cashews in boiling water and soak for 5 minutes. Drain water reserving 1/3 cup. Place cashews, reserved water, yogurt, chiles, and salt in blender. Blend until very smooth.
Coat bottom of 9x13 pan with a coating of cream sauce.
Combine in large bowl: roasted vegetables, tomatoes, cilantro, beans, chile powder, apple cider vinegar, and salt
Place two spoonfuls of veggie mix, and two spoonfuls of cream mixture in a tortilla. Carefully close and place seam side down in pan to hold together. Repeat until done.
Cover the top with leftover cream sauce and leftover vegetables.
Cover with foil and bake at 375° F for 15 minutes. Uncover and bake additional 10 minutes.
Place tortillas in damp paper towel and microwave for 1 minute
For bonus flavor: add a little vegan cheese on top. I used some vegan smoked gouda and it was delish. Keep in mind, vegan cheese doesn't always fully melt.