ZUCCHINI VERDE VEGAN ENCHILADAS

Name: ZUCCHINI VERDE VEGAN ENCHILADAS
Cuisine: Mexican, Latin American, American
Ingredients: 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; ½ teaspoon sea salt, plus more to taste; 1 small zucchini, halved lengthwise, then cut into thin half-moons; ½ teaspoon ground coriander; ½ teaspoon ground cumin; 2 garlic cloves, minced; ½ teaspoon freshly ground black pepper; 1 cup cooked black beans, drained and rinsed ( this page ); 6 ounces firm tofu, patted dry and crumbled; 1½ cups Tomatillo Salsa , or store-bought; 8 corn tortillas, warmed*; ¼ cup diced red onion; 2 radishes, sliced paper-thin; ½ avocado, diced; ½ cup chopped fresh cilantro; ½ jalapeño or serrano pepper, thinly sliced (optional); Lime slices, for serving

7 steps

Updated at: Thu, 17 Aug 2023 05:15:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories374.1 kcal (19%)

Total Fat9.7 g (14%)

Carbs57.5 g (22%)

Sugars6.7 g (7%)

Protein14.4 g (29%)

Sodium1008.7 mg (50%)

Fiber8 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tablespoonextra-virgin olive oil

plus more for brushing

1yellow onion

small, halved and thinly sliced

1poblano pepper

stemmed and seeded, sliced into thin strips

½ teaspoonsea salt

plus more to taste

1zucchini

small, halved lengthwise, then cut into thin half-moons

½ teaspoonground coriander

½ teaspoonground cumin

2garlic cloves

minced

½ teaspoonfreshly ground black pepper

1 cupblack beans

cooked, drained and rinsed, this page

6 ouncesfirm tofu

patted dry and crumbled

1 ½ cupsTomatillo Salsa

¼ cupred onion

0.5avocado

½ cupfresh cilantro

chopped

0.5jalapeño pepper

or serrano, thinly sliced, optional

lime

for serving

Instructions

Step 1

*Warm the tortillas for 20 seconds in the microwave, wrapped in damp paper towels, or heat for 10 minutes in the oven, wrapped in aluminum foil.

Step 2

Preheat the oven to 400°F.

Step 3

If making: Make the cashew lime sour cream: In a high-speed blender, place the cashews (1 cup), water (1 cup), 1 clove garlic, 2 tbsp lime juice, and salt and blend until smooth. Chill until ready to use.

Step 4

Make the enchilada filling: In a large skillet, heat the olive oil over medium heat. Add the onion, poblano, and a pinch of salt and cook until the onion is soft, about 5 minutes. Add the zucchini, coriander, and cumin and cook until lightly browned, about 5 minutes more.

Step 5

Stir in the garlic, salt, and black pepper. Remove from the heat and transfer to a large bowl. Stir in the black beans and tofu.

Step 6

Brush a 9×13-inch baking dish with olive oil, then spread a heaping ½ cup of the tomatillo salsa on the bottom of the dish. Fill each tortilla with about ½ cup of the enchilada filling. Roll the tortillas and place them seam-side down in the baking dish. Pour the remaining 1 cup salsa over the enchiladas, down the middle, leaving a bit of the edges dry. I do this so that the edges of the tortillas become a little crunchy. Bake, covered, for 15 minutes. Uncover and bake for 10 minutes more.

Step 7

Let the enchiladas cool slightly, then drizzle with half of the cashew lime sour