Vegan Enchiladas

This recipe for vegan enchiladas is packed with flavorful vegetables and topped with a creamy cashew sauce. It's great for a quick and easy weeknight dinner.

Ingreadient:

• 1 cup raw cashews
• 3/4 cup water
• 2 tablespoons nutritional yeast
• 1 teaspoon salt
• 1 teaspoon lemon juice
• 1 teaspoon onion powder
• 3/4 teaspoon paprika
• 1/2 teaspoon pepper
• 1 small onion, chopped
• 1 small green pepper, chopped
• 1/2 cup sliced fresh mushrooms
• 2 teaspoons olive oil
• 1 garlic clove, minced
• 1 can (15 ounces) black beans, rinsed and drained
• 3/4 cup frozen corn, thawed
• 1 can (4 ounces) chopped green chiles
• 2 teaspoons chili powder
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon salt
• 6 whole wheat tortillas (8 inches), warmed
• 1/2 cup enchilada sauce
• Optional: Chopped tomatoes, sliced avocado and chopped fresh cilantro

Directions :

1. Rinse cashews in cold water. Place in a large bowl; add water to cover by 3 in. Cover and let stand overnight.
2. Drain and rinse cashews, discarding liquid. Transfer to a food processor. Add 3/4 cup water, nutritional yeast, salt, lemon juice, onion powder, paprika and pepper; cover and process until pureed, 2-3 minutes, scraping down side as needed.
3. In a large skillet, saute onion, green pepper and mushrooms in oil until crisp-tender. Add garlic; cook 1 minute longer. Add beans, corn, chiles, chili powder, cumin, coriander and salt; cook and stir until heated through, 2-3 minutes.
4. Spoon 1/2 cup bean mixture down the center of each tortilla. Top each with about 1 tablespoon cashew cheese sauce. Roll up and place in a greased 13x9-in. baking dish. Top with enchilada sauce.
5. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Warm remaining cashew cheese sauce in microwave; drizzle over enchiladas. If desired, serve with optional ingredients.