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
½tspchilli powder
1tspgarlic powder
1tspground cumin
½tsponion powder
200mltomato puréeor tomato paste
200mlvegetable stock
Juice of ½ lime
½tspsalt
1tbspmaple syrup
400gblack beanscanned
200groasted red peppersfrom a jar, in brine
200gsweetcorncanned
100gcashew nuts
Juice of ½ lime
12tbspnon-dairy milk
½tspsalt
Pinchof black pepper
6medium wholemeal or corn tortillas
1avocado
1red chilli
15gfresh coriandercilantro
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!
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i love this recipes, ive made it multiple times and i always enjoy it. thanks