Name: Enchiladas with Cheezy Sauce
Yield: 8
Ingredients: 8 corn tortillas; 1/2 teaspoon chili powder; 1/2 teaspoon cumin; 1/2 teaspoon coriander; 1/2 teaspoon cardamom; 1/2 teaspoon paprika; 1/4 teaspoon black pepper; 1/2 cup diced onion; 2 tablespoons chopped garlic; 1 red bell pepper, chopped; 1 green bell pepper, chopped; 4 cups sliced mushrooms; 2 cups chopped cauliflower; 1/2 cup diced tomato; 1/4 cup chopped cilantro; 3/4 cup raw cashews; 1/4 cup hemp seeds; 1/4 cup unsweetened soy, hemp or almond milk; 2 tablespoons lemon juice; 1 tablespoon red wine vinegar; 1 tablespoon Dijon mustard; 1/4 teaspoon turmeric; 1/4 teaspoon paprika; 1/4 teaspoon garlic powder; 1/4 teaspoon black pepper

Serves

Ingredients

8 corn tortillas

For the Filling:

1/2 teaspoon chili powder

1/2 teaspoon cumin

1/2 teaspoon coriander

1/2 teaspoon cardamom

1/2 teaspoon paprika

1/4 teaspoon black pepper

1/2 cup diced onion

2 tablespoons chopped garlic

1 red bell pepper, chopped

1 green bell pepper, chopped

4 cups sliced mushrooms

2 cups chopped cauliflower

1/2 cup diced tomato

1/4 cup chopped cilantro

For the Cheezy Sauce:

3/4 cup raw cashews

1/4 cup hemp seeds

1/4 cup unsweetened soy, hemp or almond milk

2 tablespoons lemon juice

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

1/4 teaspoon turmeric

1/4 teaspoon paprika

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

Instructions

In a large saute pan, heat the chili powder, cumin, coriander, cardamom, paprika and black pepper for 1 minute. Add onions and garlic and cook for 2 minutes adding a small amount of water as needed to prevent sticking. Add bell peppers, cauliflower and mushrooms and cook for 5 minutes or until soft. Add tomato.

To soften corn tortillas, wrap in a damp paper towel and microwave for 1 minute or until warm and flexible. Place about 1/2 cup filling on each tortilla. Roll up and place in a baking pan that has been lightly wiped with oil.

Preheat oven to 350 degrees F.

To make Cheezy Sauce, combine ingredients in a high-powered blender and blend until smooth and creamy. Gradually add an additional 2-3 tablespoons of non-dairy milk if needed to adjust consistency.

Cover enchiladas with sauce and bake for 25 minutes. Garnish with cilantro.

Nutrition Facts

Calories 194, Protein 8 g, Carbohydrates 24 g, Sugars 4 g, Total Fat 9.3 g, Saturated Fat 1.4 g, Cholesterol 0 mg, Sodium 49 mg, Fiber 4.2 g, Beta-Carotene 465 ug, Vitamin C 49 mg, Calcium 91 mg, Iron 2.4 mg, Folate 91 ug, Magnesium 106 mg, Potassium 518 mg, Zinc 1.9 mg, Selenium 7.1 ug

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Enchiladas with Cheezy Sauce