Wow, this recipe was So. Good. The filling for the enchiladas was so tasty on its own, I would make that again by itself for a little side dish! And that roasted red pepper cashew cream? Heaven. HEAVEN. I roasted the red pepper in my toaster oven (on aluminum foil, on broil), and that worked just fine. My husband liked everything but the actual tortillas…said we need to try another brand. Anywho, I would totally make this again. A lot of steps, but worth it!
Black Bean Enchiladas With Roasted Red Pepper Cashew Cream
1 (15 ounce) can black beans
1 tablespoon olive oil
1 clove garlic, minced
1/4 cup water
1/2 teaspoon coriander
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon kosher salt
1 1/2 tablespoons olive oil
1/2 cup chopped red onion
1 1/2 cups chopped zucchini
1/2 cup fresh or frozen corn kernels
10 taco-sized white corn tortillas
2 cups salsa verde (store-bought or homemade)- I used regular salsa
1 batch roasted red pepper cashew cream
1/2 cup chopped fresh cilantro
1/4 cup roasted pepitas
1. 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.
2. 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.
3. 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 1/2 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.
4. Divide the black bean and veggie mixture into each tortilla (about 1/4 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 1/2 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.
roasted red pepper cashew cream
1 1/2 cups raw cashews, soaked in water for 30 minutes and drained
1 roasted red bell pepper, seeds and skin removed or from a jar is fine.
3/4 cup filtered water
1 small clove of garlic
1/4 cup minced red onion
3/4 tablespoon lemon juice
1 teaspoon salt to taste
Add all of the ingredients in a high powered blender or food processor and blend on high, stopping to scrape down the sides if necessary. Blend until the cashew cream is smooth and silky with no chunks. Taste and adjust seasonings to your liking.