Don't fear the cashew cream. It is AWESOME. The flavor is like a cheese sauce, but a little nutty, a little garlicky, and super delicious. My goal with this recipe was to make enchiladas, but I tend to go overboard with the filling and topping so it ends up more like a casserole. I almost like it better as a casserole because its easier to serve up. AND it makes great leftovers.
Enchilada Casserole with Cilantro Cashew Cream & Avocado Mash
- Enchilada Ingredients
- 6 medium size tortillas (flour or whole wheat)
- 2 cans diced tomatoes
- 1 can tomato sauce
- 2 tbsp cumin
- 2 tbsp chili powder
- 1 tbsp Tapatio or other hot sauce
- 1 can black beans, drained & rinsed
- 1 onion, diced
- 1/2 cup cooked brown rice
- 1 cup mushrooms, diced
- 1 red bell pepper, diced
- 2 ripe avocados
- 2 limes, juiced
- pinch of salt
- Cilantro Cashew Cream Ingredients
- 2 cups cashews
- 2/3 cup nutritional yeast
- 1/2 cup - 1 cup water
- 1 garlic clove
- 1 cup fresh cilantro
Saute the onions, mushrooms, and bell pepper in 1/2 cup water with 1 tbsp cumin and 1 tbsp chili powder for about 15 minutes. Add in the black beans and 1 can of the diced tomatoes. Also add in the 1/2 cup of cooked rice and cook an additional 15 minutes.
While the filling is cooking prep the enchilada sauce in a large bowl. Combine 1 can tomato sauce, 1 can diced tomatoes, 1 tbsp cumin, 1 tbsp chili powder, and optional 1 tbsp hot sauce and mix together.
Make Cilantro Cashew Cream
In your Vitamix, food processor, or blender, combine the cashews, 1/2 cup water, nutritional yeast, garlic and cilantro and blend until smooth. You may need to add additional water to get the consistency you like so have some on standby to add as you blend. When you're done it should look like this:
Add in a few spoonfuls of the enchilada sauce to the bottom of a casserole dish. Assemble each tortilla at a time laying the tortilla flat and spooning in a few heapfuls of the filling. These are going to be FAT enchiladas so don't be shy. Roll up each tortilla carefully tucking in the sides, and place in a casserole dish. You should be able to get 6 enchiladas into the dish tightly. Feel free to really squish them in there!
Spread the top of the tortillas with 1 cup of the Cilantro Cashew Cheese and any remaining filling. Pour the rest of the enchilada sauce over the top and spread so everything is covered.
Bake at 350 covered for 45 minutes, and another 15 uncovered. You might want to put your casserole dish on a cookie sheet in case any sauce bubbles over.
Serve with the two avocados mashed with lime juice and a pinch of salt.