Chipotle Cashew Cream Enchiladas
I spent most of my life in Texas, California, and Mexico, so I really love good enchiladas! It’s super tough to find vegan enchiladas, and it’s impossible to find enchiladas that don’t use wheat flour and oil in the sauce. This awesome chipotle sauce is spicy and slightly creamy, and will floor your non-plant based friends when you serve it with super delicious cashew sour cream! This is how we made it:
2 cups vegetable broth
2 tbsp tomato paste
½ cup raw cashews (soaked in boiling water for 20 minutes, then drained)
2 chipotle peppers (in adobo)
2 garlic cloves
1 tsp cumin
½ tsp oregano
¼ tsp salt (or to taste)
½ onion, finely chopped
½ package mushrooms, chopped
½ package spinach, copped
1 can black beans, drained and rinsed
½ cup corn, fresh or frozen
¼ tsp cumin
¼ tsp coriander
¼ tsp paprika
Salt and pepper to taste
8-10 corn tortillas
Cashew sour cream (Optional)
Cilantro to top
In a high powered blender, add the vegetable broth, tomato paste, cashews, chipotle peppers, garlic, cumin, oregano, and salt. Blend until smooth.
Add the sauce to a small saucepan, and bring to a boil over medium-high heat. Reduce heat to a simmer, and cook for a few minutes. Remove from heat.
In a large skillet, heat a couple tablespoons of water over medium-high heat. Add the onions, and saute until they begin to soften, or about 5 minutes. Add the mushrooms, and cook for a few more minutes. Add the black beans, corn, and spinach, and season with spices. Cook until the spinach begins to wilt, and remove from heat.
Preheat your oven to 400 F.
Get a 9”x13” glass pan ready for enchilada assembly.
Now, let’s heat up your tortillas. You may be tempted to just warm them up in the microwave, but if you do, the tortillas will get too soft and start to fall apart in the plan. These are not amateur enchiladas, so let’s take the time to do this right! Heat a small skillet over medium-high heat. Heat the tortillas in the pan for about a minute on each side. The tortillas should be a bit puffy and just a little crisp on the outside. Repeat with all of the tortillas.
Place the tortilla into the pan with the sauce, then flip coating both sides with sauce. Place the tortilla in the pan, and put a few spoonfuls of filling in the middle. Roll it up into an enchilada, and place it seam side down. Repeat with all of the tortillas.
Pour on the remaining sauce, and cook for 15 minutes.
Let the enchiladas cool a bit, then top with sour cream and cilantro.