Zucchini Verde Vegan Enchiladas

Name: Zucchini Verde Vegan Enchiladas
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1 cup raw cashews; 1 cup water; 1 garlic clove; 2 tablespoons fresh lime juice; 1/4 teaspoon sea salt, heaping; 1 tablespoon extra-virgin olive oil, plus more for brushing; 1 small yellow onion, halved and thinly sliced; 1 poblano pepper, stemmed and seeded, sliced into thin strips; 1/2 teaspoon sea salt, plus more to taste; 1 small zucchini, halved lengthwise, then cut into thin half-moons; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 2 garlic cloves, minced; 1/2 teaspoon freshly ground black pepper; 1 cup cooked black beans, drained and rinsed; 6 ounces firm tofu, patted dry and crumbled; 1 1/2 cups tomatillo salsa; 8 corn tortillas, warmed** (see note below); 1/4 cup diced red onion (for topping); 2 radishes, sliced paper-thin (for topping); 1/2 avocado, diced (for topping); 1/2 cup chopped fresh cilantro (for topping); 1/2 jalapeño or serrano pepper, thinly sliced (optional, for topping); 8 Lime slices (for serving)

Instructions

Prep:10minCook:35min

This vegan verde enchiladas recipe has no cheese & is packed with zucchini, poblano, & tomatillos. The tofu in the filling is undetectable once baked in.

Updated at: Fri, 06 Dec 2024 09:45:13 GMT