White Corn Enchiladas with Zucchini, Black Beans, Sweet Potato, and Herbed Cashew Cheese
Posted May 19 2014 9:35pm
So the lesson I seem to have learned while making these enchiladas is that there really isn’t a very flattering way to photograph enchiladas once they’re baked. I tried a few angles, and I tried lifting them from the baking dish as gingerly as I possibly could, but no matter what, they ended up looking, um…rustic. Oh well. They taste delicious, they’re healthy and easy to prepare, and if they’re not the prettiest, then I think I can live with it.
The inspiration for these enchiladas is Sara’s zucchini enchilada dish with black beans and goat cheese . When I discovered this recipe I thought it sounded delicious and summery–which was appropriate, since DC was gorgeous and balmy over the weekend. Obviously, I modified the recipe to omit the goat cheese (and include herbed cashew cheese instead), and I added some roasted sweet potato for extra heartiness (and because I had a bunch of spuds lying around). It all worked out perfectly; these enchiladas will now join my sweet potato and black bean enchiladas and my wintery quinoa, mushroom, and kale enchiladas as favorites.
Some stuff to keep in mind:
If you don’t want to make cashew cheese, it’s totally fine. You could substitute Daiya cheese, any storebought nut cheese (like Nary Dairy), tofu cream cheese, or nothing at all. The enchiladas will still taste delicious.
You can vary the vegetables you use in this recipe according to what’s in season.
I give an option for homemade enchilada sauce, but using storebought will save you an additional step and is also totally fine–the only reason I didn’t do that was because I forgot to buy some.
Like all enchilada recipes, this one involves some steps. But they’re easy steps, especially if you buy some sauce. I swear.
You can prepare the enchilada sauce, vegetable filling, and the cashew cheese in advance, making this easy to assemble at the last minute. Leftovers will be excellent.
White Corn Enchiladas with Zucchini, Black Beans, Sweet Potato, and Herbed Cashew Cheese (gluten free, soy free)
For the enchilada sauce:
1 tablespoon olive oil
1 cup onion, diced
2 cloves garlic, minced
1/2 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon fresh oregano (or 1/2 tsp dried)
1 14 oz can diced tomatoes (I like the Fire Roasted diced tomatoes from Muir Glen)
1 teaspoon maple syrup
1/3 cup water (or as needed)
sea salt to taste
For the cashew cheese:
1 heaping cup cashews, soaked for several hours and drained of soak water
Juice of 2 lemons
1 teaspoon sea salt
Black pepper to taste
1/4 cup minced chives
For the enchiladas:
3 tbsp olive oil, divided
3 cups zucchini, cut into a medium dice
3 cups sweet potato, cut into a medium dice
1 1/2 cups (1 can) black beans, drained
2 green onions, chopped
1 1/2 cups enchilada sauce (either prepared according to this recipe, or storebought)
3/4 cup herbed cashew cheese or Daiya cheese
10 white or yellow corn tortillas (I used Trader Joe's white corn tortillas, and I also love the Food for Life sprouted corn tortillas)
1. To make the enchilada sauce: To make the enchilada sauce, heat olive oil in a medium skillet or pot. Sautee onion for three minutes. Add garlic and continue cooking for another five minutes, or until onions are translucent. Add the chili powder, cumin, organo, tomatoes, and maple syrup. Add sea salt to taste. Transfer sauce to a blender or food processor, and blend till it's smooth. Add water to adjust the consistency as you wish. Set sauce aside till you're ready to use.
2. To make the cashew cheese: Place the cashews in a food processor or high speed blender along with the lemon, sea salt, and pepper. Blend the cashews until they've taken on the texture of a spreadable cheese/thick hummus. Add water as needed (a third cup or half cup is normal). Continue blending, stopping occasionally to scrape the machine down, till the cashew cheese is very smooth. Transfer it to a container and mix in the chives.
3. To prepare the enchiladas: Preheat your oven to 375 degrees F. Toss the zucchini in a tablespoon and a half of the olive oil, and place it on a foil lined baking sheet. Season it with salt and pepper. Repeat this process with the sweet potato. Place both sheets in the oven and let the vegetables roast until they're golden and tender, about 25 minutes. The zucchini may be done first, in which case you can remove that tray sooner than the potatoes.
4. Decrease the oven heat to 350 F. Toss the roasted vegetables together with the black beans and the green onion and check the mixture for seasoning, giving it a little salt or pepper if needed.
5. Pour 1/2 cup of the enchilada sauce into the bottom of a 7x13 or 9x13 casserole dish. Spread the sauce over the bottom of the dish. Fill each tortilla with about 1/3 cup of the vegetable mixture. Dot some of the cashew cheese on top of the vegetables (about a heaping tablespoon per tortilla). Roll the tortilla up and place it, seam down, in the casserole dish. Continue till all of the tortillas have been used and the dish is packed (you can use an extra tortilla or two if there's room).
6. Pour the remaining enchilada sauce over the top of the tortillas. If you like, you can dot more cashew cheese on top, or you can sprinkle Daiya over the dish. Bake the enchiladas for 20 minutes, or until the tortillas are just getting crispy and the sauce is dark. Serve.
These enchiladas are incredibly flavorful and filling.
I hope you’ll dig ‘em. Later this week, you can see some of the stuff I’ve done with my leftover herbed cashew cheese, which I’m a little bit obsessed with. Happy Monday!