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Enchilada

Delicious plant based enchilada
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Dinner, Lunch
Cuisine Mexican
Servings 6
Calories 688 kcal

Equipment

  • Food Processor

Ingredients
 
 

Cheese sauce

  • 1 cup raw cashews
  • 1 lemon
  • ¼ cup nutritional yeast
  • ½ tsp onion powder
  • ½ tsp garlic powder
  • ½ tsp smoked paprika
  • ½ tsp chili powder
  • 1 tsp salt
  • 2 cup water

Filling

  • ⅔ cup walnuts
  • 8 oz baby bella mushrooms
  • 2 cup riced cauliflower
  • 1 tsp onion powder
  • 1 tsp smoked paprika
  • 1 tsp cumin
  • ½ tsp garlic powder
  • 3 tbsp soy sauce
  • 16 oz black beans canned (2×15 oz cans)

Other

  • 15 oz enchilada sauce Whole Foods 365 red enchilada sauce
  • 14 whole wheat tortilla medium, can substitute with corn tortillas

Instructions
 

Cheese sauce

  • Soak the cashews in hot water for about 10 minutes or longer. Drain and rinse the cashews and add these to the food processor.
  • Add the rest of the cheese sauce ingredients to the food processor and blend until an homogeneous sauce forms.
  • Pour the sauce in a medium sauce pan and bring to a boil over medium heat stirring continuously. As soon as it bubbles, set aside.
    Plant based cheese sauce in a sauce pan

Filling

  • Add the walnuts to the food processor and pulse five or six times.
  • Add the mushrooms to the food processor and blend until a paste is formed.
    Blended mushrooms and walnuts in food processor
  • Empty the food processor content into a large pan and place it over medium-high heat.
  • Add the cauliflower and filling spices to the pan and cook for about 10 minutes.
  • Add the beans and cook for five additional minutes.
  • Add about ¾ - 1 cup (~200 ml) of the cheese sauce and mix.

Finalize

  • Preheat the oven at 375 °F on the regular bake cycle.
  • Mix the enchilada sauce with 8 fl. oz (~236 ml) water and coat the bottom of the casserole dish.
  • Place filling in the tortilla, roll-up and place it in the casserole dish. Repeat for the remaining filling/tortilla.
  • Pour the remaining enchilada sauce over the rolled enchiladas and spread to coat the entire area.
  • Pour and spread the remaining cheese sauce.
    rolled enchiladas coated with red sauce and cheese sauce
  • Place in the oven and bake uncovered for 25 minutes.
    baked enchiladas topped with plant based cheese sauce

Notes

  • Serve with fresh avocados and/or tomatoes. 
  • Adapted from noracooks.com.

Nutrition

Calories: 688kcalCarbohydrates: 93gProtein: 28gFat: 26gSaturated Fat: 5gSodium: 2204mgPotassium: 891mgFiber: 19gSugar: 14gVitamin A: 786IUVitamin C: 37mgCalcium: 262mgIron: 8mg
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