Mushroom and chard enchiladas
 
 
These vegan enchiladas are easy to make and freeze well. Full of veggies and topped with a sweet and spicy quick enchilada sauce you'll never miss the cheese!
Author:
Ingredients
  • For the enchilada sauce:
  • 1 15-ounce can diced tomatoes
  • 1 tablespoon avocado oil
  • 1 shallot, finely chopped
  • 3 cloves garlic, finely minced
  • 1 chipotle pepper in adobo, chopped + 1 teaspoon adobo sauce
  • 1 teaspoon honey or maple syrup
  • ½ teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • For the filling:
  • 1 tablespoon avocado oil
  • 1 pound cremini mushrooms, sliced
  • ½ teaspoon kosher salt
  • 1 clove garlic, finely minced
  • ½ pound kale or any dark leafy green of your choice
  • Smoky lime cashew cream:
  • ½ cup raw cashews, soaked for 1 hour or overnight
  • 1 chipotle pepper in adobo
  • 1 clove garlic, minced
  • 1 tablespoon nutritional yeast
  • 2 tablespoons lime juice, about 1 small lime
  • ¼ teaspoon kosher salt
  • ⅓ cup water
  • Assembly:
  • 8 corn tortillas
  • ¼ cup chopped cilantro
  • 1 small avocado, diced
  • sliced limes
Instructions
  1. Enchilada sauce:
  2. Heat the avocado oil in a skillet over medium heat and add the shallot. Cook, stirring frequently until translucent, about 4 minutes. Add the garlic, chipotle, honey, cumin, cinnamon and salt and cook for another minute or so until fragrant. Add the tomatoes, reduce the heat to a simmer and cook for 8-10 minutes. Transfer the mixture to a blender and blend on high until smooth. Taste and adjust adding more honey, salt or adobo sauce if desired.
  3. For the filling:
  4. Heat a tablespoon of avocado oil over medium heat and add the mushrooms along with the salt and cook over medium heat until the mushrooms have released all their liquid and they begin to brown. Add the garlic, kale and a tablespoon of water and cover with a lid. Let the kale steam for 2-3 minutes, remove the lid and continue to cook until the kale is softened and all the water has evaporated.
  5. To assemble:
  6. Pre-heat the oven to 350 degrees. Wrap the tortillas in a slightly damp tea towel and microwave for one minute to soften slightly, this will make them easier to roll. Pour a bit of sauce in the bottom of a 9x13 pan and spread to coat. Take a tortilla and lay it in the bottom of the dish, layer a ¼ cup or so of the filling on the bottom third of the tortilla and then roll up to encase the filling and place seam side down. Continue to fill and roll the rest of the tortillas then top with a cup of the sauce. Bake the enchiladas for 15-20 minutes until warmed through.
  7. Top with a bit more of sauce if desired, drizzle with the cashew cream and top with cilantro and avocado. Serve with a few slices of fresh lime if desired.
  8. For the smoky lime cashew cream:
  9. Drain and rinse the cashews and add to a blender along with the chipotle, garlic, nutritional yeast, lime juice, salt, and water. Blend on high until smooth and creamy, adding water a tablespoon at a time to achieve a pourable consistency.
  10. NOTES:
  11. Vegetarian Option: Top with a bit of cotija cheese
  12. Meat Option: Add 2 cups of rotisserie chicken, carnitas or shrimp to the vegetable filling.
Recipe by Scaling Back at https://www.scalingbackblog.com/smoky-mushroom-and-kale-enchiladas/