And who can blame me? After the long winter we have had with record breaking snow and rain and far too many sunless days, I am loving these spring vegetables. And I’m pretty sure if you try these vegan Enchiladas Verde, you’re going to love them too!
For the past few months I’ve been eating (mostly) gluten-free. I eat this way because my body feels so much better when I eliminate gluten. I sleep better, have more energy, and feel generally more positive. But, despite how much better I feel, it can be a challenge to eat both gluten-free and plant-based. Specifically, when I’m not prepared. Without easy-to-make options, I’ll often find that I skip meals all together. And without sufficient meal planning, I end up eating the same foods, which gets old and rarely fill me up.
Besides being insanely delicious and using my new favorite homemade salsa, I also love these enchiladas because they do just the opposite – satisfy my tastebuds and fill me right up!
These Roasted Vegetable Enchiladas Verde are filled with roasted corn and zucchini, lightly sautéd black beans and kale, and smothered in my favorite homemade salsa verde. They are then wrapped in soft corn tortillas, baked to perfection, and topped with spicy cashew creme and all the good, fresh, green stuff you love: avocados, cilantro, green onions…oh my!
Eating gluten-free and plant-based has never been better!
- Cashew Creme:
- ½ cup water
- 1 cup cashews
- 2 teaspoons apple cider vinegar
- 1 serranos pepper, roasted (optional)
- juice of 1 lemon
- 1 teaspoon agave or maple syrup
1/2 batch Salsa Verde or store bought green salsa
- 10 corn tortillas
- 1 tablespoon olive oil
- 1 (15 oz) can of corn
- 3 small zucchinis
- ½ white onion, thinly sliced
- 5-6 cloves garlic
- 4 cups loosely packed kale, chopped
- 1 (15 oz) can of black beans
- salt and pepper, to taste
- 1 avocado
- 1 handful cilantro
- 2-3 green onions
- To make the cashew creme, place all ingredients in a high-powered blender and blend until smooth. Place in a refrigerator until ready to use. If you don't have a high-powered blender, soak the cashews for at least 4 hours first.
- Make the Salsa Verde according to these directions.
- To make the enchiladas, preheat the oven to 350. Slice zucchini in ½" pieces and mix it with sliced onions, corn, and garlic. Drizzle 1 tablespoon olive oil over vegetables and spread evenly on a baking sheet. Roast for 20 minutes, stirring occasionally, until vegetables are fragrant with brown spots on the outside.
- In a large skillet, sauté kale and black beans until the kale has wilted a bit.
- Add the roasted vegetables to the kale/bean mixture along with ½ cup of salsa verde. Set aside.
- Soften the corn tortillas to make the pliable. To do this, wrap them in a slightly damp cloth or paper towel and microwave them for about 30 seconds, until steaming. The steam will soften the tortillas so that they can be rolled without tearing.
- Place ½ cup green salsa on bottom of an 8x12 baking dish.. Put about ¼ cup of filling in each tortilla and roll up. Repeat until all the tortillas are rolled and the filling is gone.
- Bake for about 45 minutes until the filling is bubbly.
- Remove from oven and let cool 10 minutes before serving with cashew cream and toppings of your choice.
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