The cashew cheese we made the previous night was so delicious, we decided to try it atop some enchiladas. This is the easiest enchilada recipe ever since it consists of a lot of pre-made elements (the enchilada sauce, the black beans, salsa, etc).
In future incarnations, I imagine we'll stuff these enchiladas with roasted veggies (cauliflower, chickpeas, broccoli, carrots) and even different kinds of rice (spanish rice, etc.). It's very quick and easy to make and tastes really gourmet.
Ingredients
- 1 package of corn tortillas
- 1 can of enchilada sauce (we used green enchilada sauce)
- 1 recipe of cashew cheese
- salsa
- 1/4 cup cilantro (for garnish)
- 1 can of black beans
- 2 cups of cooked brown rice
- a little canola oil for heating the tortillas
- Native Kjalii Foods Roasted Fig Mole (totally optional--we found this at our local health food store, but it does not seem to be widely available)
Prepare 2 cups of cooked brown rice per the package instructions.
When the rice is within 10 minutes of being done, start heating the tortillas. Heat the oil in a 8-inch pan and when it's hot, heat the corn tortillas for 5 seconds on each side.
Dip the heated tortilla into the enchilada sauce.
Add ~1/4 cup or rice and ~3 tbsp. of beans into the tortilla (the amount of the filling is really up to you).
Add a line of salsa and a line of mole sauce and fold the sides of the tortilla up.
Zig zag cashew cheese on top and add cilantro to garnish.
1 comment:
Awesome!!! I have a can of black beans that I've been trying to decide what to make with!! :)
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