Easy Cheesy Enchiladas
The root of the word enchiladas comes from the word enchilar, meaning "to add chilli." These tortillas are filled with a delicious tomato and bean sauce, baked in the oven, and served with a creamy cashew sauce—this dish is a family favourite.
Takes
Serves 4
Ingredients
- ½ tsp chilli powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- ½ tsp onion powder
- 200 ml tomato purée or tomato paste
- 200 ml vegetable stock
- Juice of ½ lime
- ½ tsp salt
- 1 tbsp maple syrup
- 400 g black beans canned
- 200 g roasted red peppers from a jar, in brine
- 200 g sweetcorn canned
- 100 g cashew nuts
- Juice of ½ lime
- 12 tbsp non-dairy milk
- ½ tsp salt
- Pinch of black pepper
- 6 medium wholemeal or corn tortillas
- 1 avocado
- 1 red chilli
- 15 g fresh coriander cilantro
Instructions
- Prepare the Oven:Preheat the oven to 250°C (fan-assisted) or equivalent.
- Soak the Cashew Nuts:Cover the cashew nuts with boiling water and leave to soak for 10 minutes.
- Make the Sauce:In a mixing bowl, whisk together the chilli powder, garlic powder, ground cumin, onion powder, tomato purée, vegetable stock, lime juice, salt, and maple syrup until smooth.
- Prepare the Filling:Drain and rinse the black beans, sweetcorn, and roasted red peppers.Slice the red peppers into thin strips.Mix the beans, sweetcorn, and red peppers with half the enchilada sauce in a large bowl. Reserve the remaining sauce for topping.
- Assemble the Enchiladas:Fill each tortilla with the prepared filling, roll tightly, and arrange in an ovenproof dish or baking tray (approximately 30 x 20 cm).Pour the remaining sauce evenly over the enchiladas.
- Bake:Place the dish in the oven and bake for 5 minutes at 250°C.
- Prepare the Cashew Cream:Drain and rinse the soaked cashews.Add the cashews, lime juice, non-dairy milk, salt, and black pepper to a blender. Blend until smooth and creamy. If the mixture is not completely smooth, strain it through a sieve for a silky texture.
- Prepare the Garnish:Roughly chop the coriander leaves.Peel and slice the avocado.Finely slice the red chilli, removing the seeds if you prefer a milder heat.
- Serve:Remove the enchiladas from the oven.Drizzle the cashew cream over the top and garnish with the sliced avocado, red chilli, and coriander.Serve hot and enjoy!
i love this recipes, ive made it multiple times and i always enjoy it. thanks