Ingredients
4
4 servings
- •2 tablespoons vegetable oil
- •2 tablespoons flour, rice flour for gluten-free
- •4 tablespoons chili powder
- •1 tablespoon dried oregano
- •1 teaspoon garlic powder
- •½ teaspoon salt
- •1 tablespoon tomato paste
- •2 cups vegetable broth
- •½ white onion
- •1 bell pepper
- •1 zucchini
- •salt, to taste
- •pepper, to taste
- •1 can black beans
- •¼ cup olive, sliced
- •green onion
- •cilantro, as garnish or in the filling
- •8 corn tortillas
- •avocado, to top
- •½ cup raw cashews
- •½ cup water, hot water
- •1 teaspoon lemon juice
- •⅛ teaspoon salt
Instructions
- In a medium saucepan, whisk together oil and flour over low heat. Add spices and mix together.
- Slowly add the veggie broth and chili powder while whisking continuously. Let simmer for a few minutes until it begins to thicken slightly.
- In a separate pot, lightly sauté the onion and peppers for a few minutes, before adding the zucchini, and finally the black beans. Season with pepper and a pinch of salt.
- Soften the corn tortillas by wrapping in a damp paper towel and microwaving for 10 seconds.
- Next, spread some of the sauce over the tortilla, and add the filling. Roll and place lined up in a baking dish. Pour the rest of the sauce over the enchiladas. Sprinkle with olives and green onions.
- Cover with foil and bake at 350˚ (177˚C) for 20 minutes.
- Soak cashews in hot water for 10 minutes (microwave works) add salt and lemon juice. Blend until creamy.
- Serve with avocado, cilantro, and a dollop of non-dairy sour cream.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 795
- Carbohydrate: 81g
- Fat: 46g
- Fiber: 13g
- Protein: 13g
- Sugar: 14g
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