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Veggie Enchiladas

Hearty veggie enchiladas in homemade chili sauce with cashew sour cream and avocado.

Serves 4Prep 20 minCook 30 minDifficulty mediumCuisine Mexican

vegetarianvegangluten-freespicymain

−Servings: 4+

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Ingredients

• Sauce:
• 2 tbspvegetable oil
• 2 tbspflour (rice flour for gluten-free!)
• 4 tbspchili powder
• 1 tbspdried oregano
• 1 tspgarlic powder
• ½ tspsalt
• 1 tbsptomato paste
• 2 cupvegetable brotch
• Filling:
• ½white onion
• 1bell pepper
• 1small zucchini
• salt and black pepper
• 1 canblack beans
• ¼ cupsliced olives
• green onions
• cilantro (as garnish, or in the filling)
• 8+ corn tortillas
• avocado slices as a topping
• Non-dairy sour cream:
• ½ cupraw cashews
• ½ cuphot water
• 1 tsplemon juice
• ⅛ tspsalt
• Enjoy with avocado, cilantro, and a dollop of non-dairy sour cream!

Instructions

1. In a medium saucepan, whisk together oil and flour over low heat. Add spices and mix together. Slowly add the veggie broth while whisking continuously. Let simmer for a few minutes until it begins to thicken slightly.
2. In a separate pot, lightly sauté the onion and peppers for a few minutes, before adding the zucchini, and finally the black beans. Season with pepper and a pinch of salt.
3. Soften the corn tortillas by wrapping in a damp paper towel and microwaving for 30 seconds.
4. Next, spread some of the sauce over the tortilla, and add the filling. Roll and place lined up in a baking dish. Pour the rest of the sauce over the enchiladas. Sprinkle with olives and green onions. Cover with foil and bake at 350˚ (177˚C) for 20 minutes.
5. Soak cashews in hot water for 10 minutes (microwave works) at salt and lemon juice. Blend until creamy.