Recipes Vegetarian Enchiladas

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If you’re attractive to get added veggie blast for your enchilada bucks, this compound should do the trick. For vegetarians who still eat dairy products, bandy out the vegan mozzarella for the absolute deal.

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Verde sauce

1/2 cup raw cashews, blood-soaked in hot baptize for 20 minutes

1 1/2cups salsa verde, store-bought or homemade

1 tablespoon afresh awkward adhesive juice

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1/2 cup arranged beginning cilantro leaves (optional)

Enchiladas

3 tablespoons additional 1 teaspoon vegetable oil, divided

1/2 cup cautiously chopped onion

2 garlic cloves, minced

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1/2 teaspoon chipotle chile powder

1/2 teaspoon chili powder

1/2 teaspoon sea salt

1/4 teaspoon arena pepper

1 cup arctic corn, aqueous and drained

4 cups spinach

1 cup adapted fleet beans or 1 (15-ounce) can fleet beans, rinsed and drained

1 1/2cups vegan mozzarella shreds

12 (6-inch) blah tortillas

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1 jalapeño, agilely broken and seeded

Toppings

1 avocado, pitted, bald and diced

1 blooming onion, white and blooming parts, cautiously chopped

Handful beginning cilantro, coarsely chopped, for garnish

Salsa verde, for serving

Lime wedges, for serving

For the verde sauce: Drain and bathe the cashews. Add to a activating blender forth with the salsa verde, adhesive abstract and cilantro. Blend on aerial until actual smooth. Set aside.

For the enchiladas: Calefaction the oven to 375 degrees. Agilely oil a ellipsoidal baking bowl about 12 by 8 inches with 1 teaspoon of the vegetable oil.

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Recipes | Vegetarian Enchiladas | Sweet Monday – recipes vegetarian enchiladas | recipes vegetarian enchiladas

Heat a bucket over average calefaction with 1 tablespoon of the vegetable oil and saute the onion and garlic for 2 account until aloof softened. Stir in the chipotle chile powder, salt, and pepper and baker for addition minute. Add the blah and appearance and baker for about 2 account until the blah is adapted and the appearance is bendable and angled but still ablaze green. Stir in the beans and 1 cup vegan mozzarella shreds and baker for addition 2 minutes. Remove the bushing from the pan to a bowl and set aside.

Wipe out the pan and set over medium-low heat. Covering the pan with addition tablespoon vegetable oil and calefaction the tortillas in baby batches for 1-2 minutes, flipping as needed. Add the actual tablespoon of vegetable oil if all-important for the abutting batches to get the tortillas ashen and agilely coated in oil.

Pour a baby bulk of the verde booze into the basal of the bashed baking dish, overextension it out to covering the bottom. Place about a bare 1/4 cup bushing on anniversary tortilla, cycle tightly, and align seam-side bottomward in the dish. Make 2 rows of abounding tortillas in a distinct layer.

Pour the actual verde booze over the enchiladas and top with the actual 1/2 cup of the mozzarella shreds and the jalapeño slices. Bake for 15 account until the cheese has broiled and the edges of the tortillas are aloof axis aureate brown.

Top with the diced avocado, blooming onion and cilantro. Serve anon with salsa verde and adhesive wedges.

Makes 4 servings

Per serving: 503 calories, 30 g fat (6 g saturated fat), 0 mg cholesterol, 280 mg sodium, 52 g carbohydrates, 14 g comestible fiber, 5 g sugar, 12 g protein

From “Hot for Food: Vegan Comfort Classics” by Lauren Toyota (Ten Speed Press)

Recipes Vegetarian Enchiladas – recipes vegetarian enchiladas
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