Ingredients
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For the enchilada filling (makes about 4 cups):
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1 lb mixed mushrooms (such as white button, cremini, and shiitake), cleaned and sliced
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1/4 cup chopped onion
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1 clove garlic, minced
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1 small green bell pepper, cored and sliced
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1 medium ripe tomato, seeded and diced
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2 teaspoons chili powder
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1 teaspoon cumin seeds
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Pinch of salt and freshly ground black pepper
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For the cashew sour cream:
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1 cup raw cashews, soaked in water overnight or at least 2 hours (this makes them easier to blend)
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1/2 cup plain unsweetened almond milk or coconut milk yogurt
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1 tablespoon apple cider vinegar
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1 tablespoon lemon juice
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Salt and freshly ground black pepper to taste
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Optional: 1 teaspoon honey for sweetness
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For the tomatillo sauce (makes about 3 cups):
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1 pound tomatillos, husked, rinsed, and drained
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1 large onion, quartered
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1 jalapeño pepper, stemmed and seeded (for less heat, remove the ribs and seeds before using)
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1/2 teaspoon salt
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1 tablespoon olive oil
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Chopped fresh cilantro for garnish (optional)
Directions
Sub-Title: A Delicious Vegetarian Dish from Mexico’s Street Food Culture
Description: This budget-friendly, gluten-free, high-fiber, and protein-rich dish combines creamy mushrooms and peas with zesty tomatillo sauce to create a flavor explosion! Made with easy-to-find ingredients, it can be prepared in just 30 minutes, making it perfect for busy weeknights. Serve it as a main course with our cashew sour cream for a guilt-free indulgence.
Ingredients:
For the enchilada filling (makes about 4 cups):
1 lb mixed mushrooms (such as white button, cremini, and shiitake), cleaned and sliced
1/4 cup chopped onion
1 clove garlic, minced
1 small green bell pepper, cored and sliced
1 medium ripe tomato, seeded and diced
2 teaspoons chili powder
1 teaspoon cumin seeds
Pinch of salt and freshly ground black pepper
For the cashew sour cream:
1 cup raw cashews, soaked in water overnight or at least 2 hours (this makes them easier to blend)
1/2 cup plain unsweetened almond milk or coconut milk yogurt
1 tablespoon apple cider vinegar
1 tablespoon lemon juice
Salt and freshly ground black pepper to taste
Optional: 1 teaspoon honey for sweetness
For the tomatillo sauce (makes about 3 cups):
1 pound tomatillos, husked, rinsed, and drained
1 large onion, quartered
1 jalapeño pepper, stemmed and seeded (for less heat, remove the ribs and seeds before using)
1/2 teaspoon salt
1 tablespoon olive oil
Chopped fresh cilantro for garnish (optional)
Instructions:
Step 1: Prepare the enchilada filling:
Preheat the oven to 400°F. In a large skillet, sauté the onions and garlic until translucent. Add the mushrooms, bell peppers, and tomatoes, and cook for another 5 minutes.
Add the chili powder, cumin, and salt to the pan, and stir well. Cook for an additional 2-3 minutes. Remove the mixture from the heat and set aside.
Step 2: Make the cashew sour cream:
Drain and rinse the soaked cashews, then transfer them to a high-speed blender along with the remaining ingredients. Blend until smooth and creamy, scraping down the sides of the blender occasionally. Taste and adjust seasonings as desired. Set aside.
Step 3: Create the tomatillo sauce:
Place the tomatillos, onion, jalapeño, and salt in a food processor or blender. Process until mostly smooth, leaving some texture.
Heat the olive oil in a large saucepan over medium heat. Add the processed mixture and bring to a simmer. Reduce the heat to low and let simmer for about 15-20 minutes, stirring occasionally. Adjust the consistency if necessary.
Note: You can also use store-bought tomatillo sauce if you prefer. Simply warm it up according to the package instructions.
Step 4: Assemble the enchiladas:
Spread about 1/4 cup of the tomatillo sauce onto the bottom of a 9×13-inch baking dish.
Evenly divide the mushroom and pea mixture among the tortillas, and spread each portion evenly.
Roll the tortillas tightly and place them seam-side down in the baking dish.
Top the rolled tortillas with the remaining tomatillo sauce and pour any extra sauce around the edges of the dish.
Cover the baking dish with foil and bake for 20-25 minutes. Uncover and continue baking for an additional 10-15 minutes, or until the tortillas
Steps
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1
Done
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Step 1: Prepare the enchilada filling: |
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2
Done
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Step 2: Make the cashew sour cream: |
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3
Done
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Step 3: Create the tomatillo sauce: |
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4
Done
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Step 4: Assemble the enchiladas: |
