Black Bean Enchiladas with Cashew Cream topping

It definitely seems like I’m a vegan from all of the recipes that I’ve been posting… but I’m not! It just turns out that vegetarian/vegan food tastes so good and I’ve been extremely inspired to make veggie filled dishes lately! But since I have a plethora of vegetarian dishes accumulated in my recipe bank now, there’s no excuse to go meatless a few days of the week! πŸ™‚

Here’s another tasty and healthy creation of mine. The cashew cream isn’t a requirement for this recipe. I just think it’s a great addition, but not necessary. If you do decide to make the cashew cream, it does take a full 24 hours to soak the cashews prior to making the cream, so make sure you plan ahead!

These black bean enchiladas are onlyΒ 316 calories per serving (and you get two enchiladas per serving!!). If you choose to add the cashew cream, it’s an additional 126 calories per serving. These also taste great the next day! The flavors all meld together over night to create an almost completely different dish!

Taste bud approved and figure friendly πŸ™‚

Β 

Image

Black Bean Enchiladas

serves 3

Ingredients

6 tortillas

1/2 cup cooked black beans

1 zucchini, cut into small pieces

1/4 cup onion, diced

1 teaspoon chili powder

1 teaspoon olive oil

2 cloves garlic, chopped

1 1/4 cup enchilada sauce

1/2 teaspoon salt

Β 

1. Preheat the oven to 375.

2. Pour the olive oil into a pan and turn the heat to medium high. Add the onions and garlic and cook for 3 minutes, stirring occasionally. Next, add the zucchini and chili powder and cook for an additional 7 minutes, stirring occasionally. After the 7 minutes, add the beans and cook for one more minute. Remove the pan from the heat once it is done cooking.

3. Pour about 1/2 cup enchilada sauce on the bottom of a baking dish. Fill a tortilla with about 2 tablespoons of the bean mixture. Fold both sides into each other to form a little tube and place the enchilada, seam side down, in the baking dish. Repeat for the remaining 5 tortillas.

4. Pour the remaining enchilada sauce over the enchiladas. Put in the oven and bake, uncovered, for 15-20 minutes.

5. (optional) Add the cashew cream on top of the enchiladas when you are ready to serve them.

Β 

Cashew Cream

serves 3

1/2 cup cashews

1 tablespoon lemon juice

1/2 teaspoon salt

1/4 cup water

1. Soak the cashews in water over night.

2. Drain the water from the cashews. Add the cashews, lemon juice, salt and water to a blender and blend until smooth.

Advertisements

2 thoughts on “Black Bean Enchiladas with Cashew Cream topping

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s