+SF
Don’t let the long list of ingredients in this recipe scare you. The enchilada sauce is quick and so is the cashew cream sauce. Make them ahead of time and it only takes a little effort to put these together. You’ll be so happy that you did, because they’re ridiculously delicious. —LM + AM
SERVES 6 TO 8
ENCHILADA SAUCE
2 tbsp (16 g) all-purpose flour
¼ cup (60 ml) water
3 cups (710 ml) vegetable broth
2 tbsp (14 g) plus 1 tsp chili powder
2 tsp (5 g) ground cumin
¾ tsp cocoa powder
Dash of ground cinnamom
1 tbsp (14 g) tomato paste
Salt, to taste
Chipotle chile powder (optional)
CASHEW CREAM
2 cups (225 g) raw cashews, soaked in boiling water overnight
1 tbsp (5 g) nutritional yeast
1 large clove garlic
2 tsp (10 ml) lemon juice
2 tsp (7 g) tapioca starch
¼ tsp fine sea salt
1–1½ cups (240–360 ml) water
BLACK BEANS
1 (15-oz [425-g]) can black beans, drained and rinsed
1 tbsp (7 g) chili powder
1 tsp ground cumin
¼ tsp garlic powder
1 tsp fine sea salt
MUSHROOM MIXTURE
2 tsp (10 ml) avocado oil, divided
24 oz (680 g) mushroom caps (I used portobello), stems removed and finely chopped
1 small red onion, finely chopped
1 small orange or yellow bell pepper, seeded and finely chopped
1 poblano chile pepper, seeded and finely diced
1 cup (40 g) coarsely chopped cilantro leaves
½ cup (120 ml) water
1 tsp chile powder
½ tsp smoked paprika
½ tsp fine sea salt
½ tsp ground cumin
Black pepper, to taste
ADDITIONAL INGREDIENTS
6 to 8 flour tortillas
5 cups (150 g) coarsely chopped spinach
TOPPINGS
Chopped cilantro leaves
Chopped tomato
Sliced avocado
FOR THE ENCHILADA SAUCE
In a small bowl, mix the flour with the water until it’s completely dissolved and smooth. Set aside.
Heat the vegetable broth in a medium saucepan over medium heat. When it begins to boil, add the chili powder, cumin, cocoa powder, cinnamon, tomato paste and flour water; whisk together until fully combined. Add the salt. You won’t need much, if any, so be careful not to oversalt. Reduce the heat to a simmer and stir occasionally until it thickens, about 10 minutes. Season with chipotle, if desired.
FOR THE CASHEW CREAM
Soak the cashews in boiling water overnight or for at least 4 hours. They should be nice and plump, and soft to the touch.
Drain and rinse the cashews, and put in a high-powered blender. Add the nutritional yeast, garlic, lemon juice, tapioca starch, sea salt and water as needed; blend for about 2 minutes or until smooth, thick and creamy. Scrape the sides down to ensure that you don’t have pieces of nut in the sauce.
FOR THE BLACK BEANS
Cover the beans in water (just to the top of the beans) and bring to a boil. Reduce the heat to a simmer and stir in the chili powder, cumin, garlic powder and black pepper. Simmer until the water is almost evaporated, stirring frequently, approximately 20 minutes. Add the salt and stir well. Set aside.
FOR THE MUSHROOM MIXTURE
Heat 1 teaspoon of the oil in a cast-iron skillet over medium heat. When the oil is hot, add the mushrooms and cook until the water is released and they are nicely browned. Push them to the side and add the remaining 1 teaspoon oil to the pan. Then add the onions and bell pepper. Cook until they are soft and lightly browned. Add the poblano pepper and cilantro, and stir to combine. Deglaze the pan with the water and scrape the bottom of the pan with a spatula to remove the pieces of vegetable that are stuck to the pan. Add the spices and stir to coat well. Turn the heat down to a low simmer and cook for 10 minutes. Stir frequently.
Preheat the oven to 350°F (177°C).
Lightly grease a 13 x 9-inch (33 x 23-cm) pan and spread 3 tablespoons (45 ml) of the enchilada sauce in the pan.
Fill the center of each tortilla with the beans, mushroom filling, spinach and 3 tablespoons (45 ml) of cashew cream. Fold and lay flat in the pan. Continue with the rest of the tortillas. When the pan is full, evenly pour the enchilada sauce over the enchiladas (leave a little extra in the pan for later). Pour most of the cashew cream over the center of the enchiladas (leave a little extra for later).
Bake for 20 minutes or until the sauce and cheese have turned a golden brown. Pour the remaining sauce and cream over the top, and bake for 2 to 3 more minutes.
Garnish with cilantro, tomato and avocado.
Keep covered in the refrigerator for up to 3 days, or freeze in a freezer-safe dish for up to a month.
*SEE PHOTO INSERT