Roasted Vegetable Enchiladas Verde (Vegan & Gluten Free)

These vegan Enchiladas Verde are filled with roasted vegetables and topped with homemade salsa and cashew cream for a delicious plant-based and gluten-free dinner.


Ingredients:

Cashew Cream

  • 1/2 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
  • salt, to taste

Enchiladas

  • 1 cup Salsa Verde or store bought green salsa
  • 10 corn tortillas
  • 1 tablespoon olive oil
  • 1 15 oz can of corn
  • 3 small zucchinis
  • 1/2 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

Toppings

  • 1 avocado
  • 1 handful cilantro
  • 2-3 green onions

Instructions:


  1. 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.
  2. Make the Salsa Verde according to these directions.
  3. To make the enchiladas, preheat the oven to 350. Slice zucchini in 1/2" 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.
  4. In a large skillet, sauté kale and black beans until the kale has wilted a bit.
  5. Add the roasted vegetables to the kale/bean mixture along with 1/2 cup of salsa verde. Set aside.
  6. 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.
  7. Place 1/2 cup green salsa on bottom of an 9x12 baking dish. Put about 1/4 cup of filling in each tortilla and roll up. Repeat until all the tortillas are rolled and the filling is gone.
  8. Bake for about 45 minutes until the filling is bubbly.
  9. Remove from oven and let cool 10 minutes before serving with cashew cream and toppings of your choice.
  10. Serve and enjoy!


Source: mydarlingvegan.com

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