Enchiladas Verde w/ Cashew Crema

Cashew Crema

  • 1 cup raw cashews, soaked for 2+ hours
  • 1 teaspoon apple cider vinegar (optional)
  • 2 tablespoon fresh lime or lemon juice
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • salt, to taste
  • 1/2 – 3/4 cup water

 Verde Sauce
  • 2 lb fresh tomatillos, husked and quartered
  • 1 medium red onion, coarsely chopped
  • 2 garlic cloves, chopped
  • 1 jalapeño, seeded and coarsely chopped
  • 2 cups vegetable broth
  • 1/2 cup parsley or cilantro, chopped
  • himalayan salt & cracked pepper


  • 1 medium zucchini, chopped into 1/2″ pieces
  • 2 ears of corn, shucked with the corn cut off the cob
  • 3/4 cup or 1/2 pint cherry/grape tomatoes
    1 carrot, peeled and diced (optional)
  • olive oil
  • 1/2 -1 teaspoon cumin
  • himalayan salt & cracked pepper
    1 can black beans, drained and rinsed
  • 9 – 12 corn tortillas

Start with your paprika cashew crema, this can be made in advance, a day or two and kept in the fridge, or you can assemble it while the enchiladas are cooking as long as you soak your cashews first.

Soak cashews in two cups water for 2+ hours, drain and rinse well. Place cashews, lemon/lime juice, paprika, onion powder, salt and 1/2 cup water into food processor/blender and blend until smooth, about 4 minutes or so. Add additional water, 1 tablespoon at a time, to thin to desired consistency. Taste for flavor. Add more paprika to your liking, but keep in mind the color will change.

Preheat the oven to 400 degrees F.

Place the zucchini, corn and tomatoes in a large bowl and drizzle with 1-2 tsp olive oil. Add cumin and a pinch of salt & pepper, toss to coat with the olive oil. Spread the vegetables in an even layer on a roasting pan lined with parchment paper, silpat or lightly greased with oil and roast for 15 – 20 minutes. Remove and set aside.

While the veggies are cooking, start your sauce, this can also be made a day or two in advance. Place the tomatillos, onion, garlic, jalapeno, and vegetable broth in a sauce pot and bring to a boil. Lower to a simmer and cook until tender, about 15 minutes. Transfer to a food processor/blender, add the parsley or cilantro, salt and pepper to taste and process until smooth. Set aside. You may need to process your verde sauce in two batches. It makes quite a bit.

Once everything is ready, start putting the enchilada’s together. Wrap your corn tortillas in a dampened paper towel and microwave 45 seconds. This steams the tortillas and makes them pliable. Pour 1/3 of the sauce into the bottom of a 9×13 baking dish. Fill each tortilla with about 1/4 c of the vegetable mixture, a spoon full the black beans, roll up and place seam side down in the baking dish. Once filled, pour the remaining sauce on top of the enchiladas. Cover with foil and bake 25 minutes at 400 degrees F, until heated through. You may also like to leave the foil off for the last 10 minutes to let the exposed tortillas get a bit crispy.

Serve with the cashew crema. A side of sliced avocado would be great too.

If you only use half of the recipe like I did, the left overs make great taco fillings.

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