Enchiladas are classic yet so versatile and a great choice for week night dinners. Their fillings can use up must-go veggies & meats. Or you can plan ahead for your favorite combinations. Some of our favorites are chipotle chicken & cabbage, or vegetarian style black beans, kale & bell peppers. Recently, I made these because, it is what I had in the fridge and they were amazing!
Preheat oven to 350
1 onion, cut into half moons
2 cloves of garlic, chopped
4-6 oz shiitakes mushrooms, coarsely chopped
1/2 head of cabbage, thinly sliced
Choice seasoning: for these ones I used oregano, red pepper flakes, thyme, salt and pepper
In a medium sized skillet, warm 1 T choice cooking oil (I've been using sunflower a lot lately) over medium heat, toss in onions & garlic and saute for about 5 minutes until onions are tender. Next add seasoning, stir and coat the onions & garlic. Next, add the cabbage and mushrooms and ~1/4 cup of water or broth and cover. This speeds up the cooking process. Cook until veggies are tender about 10 minutes.
Cashew cream sauce:
1/2 cup raw cashews, soaked in boiling water for ~15 minutes
Rinse and strain cashews, add to a blender along with:
1/4 cup water or broth
2 T nutritional yeast, juice of half a lemon
1/2 or whole avocado and blend on high until creamy.
You may need to add a bit more liquid for it to pour, it all depends on how long you soaked the cashews.
I've been using these wraps, as I can't do corn anymore :(
Quickly preheating wraps, either in the microwave or preheating oven makes them easier to work with. My trick is, heat them in the pre-heating oven for about 7 minutes, take them out, wrap them in a dish towel to further steam them and then take one out at a time and fill and gently roll them.
Once filling is cooked and sauce is made, spread a layer of sauce on the bottom of the pan and fill & roll the tortillas. Pack them into your baking pan and bake for 25-30 minutes. ENJOY!