Zucchini Verde Vegan Enchiladas

Name: Zucchini Verde Vegan Enchiladas
Cuisine: American
Ingredients: 1 cup raw cashews; 1 cup water; 1 garlic clove; 2 tablespoon fresh lime juice; 1/4 teaspoon sea salt, heaping; 1 tablespoon extra-virgin olive oil, plus more for brushing; 1 small yellow onion, halved and thinly sliced; 1 poblano pepper, stemmed and seeded, sliced into thin strips; 1/2 teaspoon sea salt, plus more to taste; 1 small zucchini, halved lengthwise, then cut into thin half-moons; 1/2 teaspoon ground coriander; 1/2 teaspoon ground cumin; 2 garlic cloves, minced; 1/2 teaspoon freshly ground black pepper; 1 cup cooked black beans, drained and rinsed; 6 ounce firm tofu, patted dry and crumbled; 1 1/2 cup tomatillo salsa; 8 corn tortillas, warmed** (see note below); 1/4 cup diced red onion (for topping); 2 radishes, sliced paper-thin (for topping); 1/2 avocado, diced (for topping); 1/2 cup chopped fresh cilantro (for topping); 1/2 jalapeño or serrano pepper, thinly sliced (optional, for topping); 8 Lime slices (for serving)

Instructions

I love enchiladas. I’m tempted to order them at restaurants, but they’re often a big cheese bomb on a plate, so I prefer to make them at home. These have no cheese and are packed with a triple threat of green things: zucchini, poblano, and tomatillos. There’s tofu in the filling, but it’s undetectable once baked in. Instead of cheese on top, a lime cashew cream gets drizzled on along with the other fresh fixings. Reprinted from Love & Lemons Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2019, Jeanine Donofrio

Updated at: Tue, 28 Apr 2026 08:27:21 GMT