MAKES ONE 9×12 TRAY
When it comes to making enchiladas, it is really all about the sauce. The sauce defines the flavor, so it’s not surprising that it’s the most complicated part of the meal. The assembly and other aspects of vegan cheese and garnishes are relatively simple to accomplish. Not everyone in our family likes red sauce, so we came up with a green alternative that is incredibly refreshing and light.
For the sauce
2 cups chopped fresh tomatillos
½ cup chopped poblano pepper
2 cups water
½ cup diced red onion
1 tsp. minced garlic
1 tsp. Himalayan pink salt
1 tsp. oregano
1 tsp. cumin
½ cup chopped cilantro
¼ cup pumpkin seeds
1 Place the tomatillos, poblano peppers, and water in a pot and boil for 5 minutes, or until the tomatillos are soft.
2 Pour the contents of the pot into a high-powered blender. Add the onion, garlic, salt, oregano, cumin, cilantro, and pumpkin seeds and blend for 30–45 seconds, or until smooth.
3 Pour around ¼ cup of the green enchilada sauce on the bottom of a casserole pan and spread it around so it reaches each end of the pan.
2 Tbsp. coconut oil, plus oil for toasting tortillas
12–15 corn tortillas
2 cups chopped red, orange, or yellow bell peppers
½ tsp. minced garlic
¼ tsp. Himalayan pink salt
2 cups corn
2 cups cooked black beans
Vegan cheese (we like Follow Your Heart mozzarella in the block form)
1 Preheat the oven to 425 degrees F.
2 Heat a skillet over medium-high heat. Add ¼ tsp. coconut oil, slide on a tortilla, and toast for a few seconds on each side, or until it is soft. Set aside and repeat until you have enough tortillas to fill the casserole pan with enchiladas.
3 Add 1 Tbsp. coconut oil to the skillet, then add the chopped bell peppers, garlic, and half of the salt. Sauté over medium-high heat for 2–3 minutes, or until tender. Set the cooked bell peppers aside.
4 Keeping the skillet hot, add in another 1 Tbsp. of coconut oil, the corn, and the remaining salt. Cook for 2–3 minutes, or until the corn is soft. Turn off the heat.
5 Scoop about 2 Tbsp. beans into a tortilla, followed by bell peppers, corn, and a slice of vegan cheese. Roll the tortilla up and set in the casserole dish. Repeat until the entire pan is filled.
6 Pour the remaining green enchilada sauce over the tortillas. You can also drizzle some Cashew Cream Everything Sauce and sprinkle shredded vegan cheese over the top.
7 Bake in the oven for 15–20 minutes. Serve hot.