Black Bean Enchiladas With Roasted Red Pepper Cashew Cream
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
35 mins
-
Cook Time
35 mins
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Total Time
1 hr
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Servings
4 servings
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Calories
350 kcal
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Course
Main Course
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Cuisine
American
Black Bean Enchiladas With Roasted Red Pepper Cashew Cream
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Cashew cream replaces the cheese in this vegan-friendly enchilada recipe.
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Ingredients
Smoky Black Beans
- 1 15-ounce can black beans
- 1 tablespoon olive oil
- 1 clove garlic minced
- ¼ cup water
- ½ teaspoon Coriander
- ½ teaspoon ground cumin
- ¼ teaspoon smoked paprika
- ¼ teaspoon kosher salt
Enchiladas
- 1 ½ tablespoons olive oil
- ½ cup chopped red onion
- 1 ½ cups chopped zucchini
- ½ cup fresh or frozen corn kernels
- 1 batch Smoky Black Beans see above
- 10 taco-sized white corn tortillas
- 2 cups salsa verde store-bought or homemade
- 1 batch roasted red pepper cashew cream
- ½ cup chopped fresh cilantro
- ¼ cup roasted pepitas
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Instructions
Smoky Black Beans
- Place all of the ingredients into a medium saucepan (including the liquid from the beans) and simmer on low heat for 5-8 minutes, until warmed through. Drain the beans (don't rinse them though!) and set aside.
Enchiladas
- Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Sauté the onion for about 2 minutes, until slightly softened. Add the zucchini and corn to the skillet and continue to cook for an additional 5 minutes until the veggies are easily pierced with a fork. Add the drained black beans to the skillet, stir to combine, and remove from the heat. Allow the black bean mixture to cool slightly before trying to roll the enchiladas.
- Preheat the oven to 375°F and generously grease the bottom of a baking dish with olive oil. (I used 2 small baking dishes, but a 9 x 9 sized baking dish should work fine.) Pour a ½ cup of salsa verde into the bottom of the baking dish and spread it around to coat the entire bottom of the dish and set aside.
- Divide the black bean and veggie mixture into each tortilla (about ¼ cup of filling for each enchilada) and place seam side down in the baking dish. Continue with the rest of the filling until all of the tortillas are rolled and lined up snuggly in the pan. Top with the remaining 1 ½ cups of salsa verde, making sure to cover all of the enchiladas. Bake for 20-25 minutes, until warmed through. Remove from the oven and allow the enchiladas to cool on the counter for 10 minutes.
- Pour the cashew cream liberally over the top of the enchiladas until they are completely smothered, then garnish with the cilantro and toasted pepitas before serving.
Notes
- I use white corn tortillas because we are on a gluten-free diet, but you are welcome to use whatever type of tortilla you desire.
- If you find that your tortillas are too dry and splitting when you roll them simply wrap them in slightly dampened paper towels and heat in the microwave for 25-35 seconds to steam them until they're pliable enough to stuff and roll.
Nutrition Information
Show Details
Serving
4servings
Calories
350kcal
(18%)
Carbohydrates
45g
(15%)
Protein
7g
(14%)
Fat
16g
(25%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
8g
Trans Fat
1g
Sodium
1052mg
(44%)
Potassium
609mg
(17%)
Fiber
6g
(24%)
Sugar
10g
(20%)
Vitamin A
1011IU
(20%)
Vitamin C
15mg
(17%)
Calcium
75mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Serving | 4servings | |
| Calories | 350kcal | 18% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 16g | 25% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Sodium | 1052mg | 44% |
| Potassium | 609mg | 13% |
| Fiber | 6g | 24% |
| Sugar | 10g | 20% |
| Vitamin A | 1011IU | 20% |
| Vitamin C | 15mg | 17% |
| Calcium | 75mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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