Black Bean Enchiladas with Cashew Creme
Servings
12enchiladas
Servings
12enchiladas
Ingredients
Black Bean Enchiladas
Cashew Crema
Instructions
Cashew Crema
  1. Cover the cashew in room temperature water and set aside for at least 2 hours. Or, cover with hot water for at least 1 hour.
  2. In a high power blender, blend the soaked cashews (drained) with the water, lime juice, nutritional yeast, cilantro, and salt to taste. Once smooth, refrigerate the crema for later.
Black Bean Enchiladas
  1. Peel and cut the sweet potato into cubes. Place in a microwave-safe bowl, cover with 1 inch of water, and microwave for 4-8 minutes, or until tender, but not soft. Alternatively, toss in 1 tbs oil and bake at 350 degrees for 25-30 minutes, flipping the cube halfway.
  2. Heat up the oil in a large saucepan, and add the onions, sautéing until translucent.
  3. Add the sweet potato, and continue cooking over medium high heat until the edges of the sweet potato begin to brown and caramelize.
  4. Add the can of black beans (including the liquid from the can), spices, the quinoa, and 1/2 cup of water.
  5. Bring the mixture to a simmer at medium low heat, and cook uncovered for 15 minutes, or until the quinoa is tender. The mixture should be thick and the beans very tender (beginning to fall apart).
  6. Fold in the cilantro, corn, and salt to taste. If the filling tastes too sweet (will depend on the sweetness of the corn and sweet potatoes), add 2 tbs salsa or enchilada sauce.
  7. Fill each of the corn tortillas with 1/12 of the black bean filling, rolling up the filled enchiladas and placing them in a greased baking dish.
  8. Pour 1 to 2 cups of enchilada sauce over enchiladas, and drizzle 1/4 cup of the cashew crema on top. Smooth with a spoon.
  9. Bake the enchiladas at 350 degrees for 30 minutes.
  10. Top with extra enchilada sauce (warm) and cold cashew crema. Enjoy!