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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!

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