Black Bean Enchiladas with Roasted Red Pepper Cashew Cream

4 servings

SMOKY BLACK BEANS
1 15 oz. can black beans
1 T. olive oil
1 clove, garlic minced
1/4 c. water
1/2 t. coriander
1/2 t. cumin
1/4 t. smoked paprika
1/4 t. salt

ENCHILADAS
1 1/2 T. olive oil
1/2 c. chopped red onion
1 1/2 c. chopped zucchini
1/2 c. fresh or forzen corn
1 batch smoky black beans
10 taco sized white corn torts
2 c. salsa verde (recipe below)
1 batch roasted red pepper cashew cream (recipe below)
1/2 c. chopped fresh cilantro
1/4 c. roasted pepitas

for smoky black beans:  place all ingredients into a med sauce pan including the liquid from beans.  simmer on low heat for 5-8 min.  until warmed through.  drain the beans and set aside.

ENCHILADAS
Heat olive oil in skillet over med high. saute onions for 2 min.  add zucchini and corn to the skillet and continue to cook for an additional 5 min.  until the veggies are easily pierced with a fork.  add the drained black beans stir to cominbe and remove from the heat.  allow the balck beans to cool slightly before rolling the enchiladas.

preheat oven to 375.  grease bottom of a baking dish with olive oil.  pour 1/2 c. of salsa verde in the bottom of the backing dish and spread around to coat.  divide the black bean and veggie mix into each tortilla about 1/4 c. of filling for each enchilada.  place seam down on baking dish.  continue with the rest of the filling of the tortillas and roll and snuggly place in pan.  Top with remaining 1/2 c. salsa verde.  cover the enchiladas.  bake for 20-25 min. until warmed.

Remove from oven and allow to cool.  pour cashew cream liberally over the top until completely smothered.  garnish with cilantro and toasted pepitas and serve.

roasted red pepper cashew cream

ingredients

• 1 1/2 cups raw cashews, soaked in water for 30 minutes and drained
• 1 roasted red bell pepper, seeds and skin removed (from a jar is fine)
• 3/4 cup filtered water
• 1 small clove of garlic
• 1/4 cup minced red onion
• 3/4 tablespoon lemon juice
• 1 teaspoon salt to taste

instructions

1. Add all of the ingredients in a high powered blender or food processor and blend on high, stopping to scrape down the sides if necessary. Blend until the cashew cream is smooth and silky with no chunks. Taste and adjust seasonings to your liking.

Roasted Tomatillo Salsa

16 tomatillos small to medium in size with husks that are tight

1 Roma tomato

1 jalapeño

2 garlic cloves

1/2 large red onion

Juice of 1 lime

1 cup cilantro, roughly chopped and loosely packed

1 – 1 1/2 tsp. salt

2 Tbsp. lime flavored olive oil or regular olive oil

Remove papery husks from tomatillos by rinsing in water and peeling the husk away from the fruit. Clean the tomatillos, tomato, jalapeño and cilantro well and set aside to dry. Remove the stem from the jalapeno and de-seed the Roma tomato. This can be done by cutting off the end of the tomato and squeezing out the seeds. Peel the garlic and onion and set aside with the remaining ingredients.

Heat the oil over medium-high heat in a large cast iron skillet. When heated place the whole tomatillos, Roma tomato, jalapeño, garlic cloves and red onion into the skillet.

As the veggies start to cook and caramelize on one side flip them and cook the other side. See the blackened bits on the tomatillos? That is a good thing! Have a blender ready with the cilantro, salt and lime juice and add the veggies as they finish cooking. Usually, the garlic cooks the fastest and the jalapeño and Roma tomato are the last things to leave my skillet. There really is no right or wrong here, it all depends on the size of the veggies that you are using.

When all of the veggies are in the blender puree until the salsa is at your desired consistency. Taste and adjust seasonings with additional salt or lime juice to your liking.