Enchiladas Verde

This is my smashed up version of the quinoa fajita burritos and a red enchilada recipe from Potluck. I prefer the green sauce and salsa verde when I use black beans. The plain cashew cream is super easy to make — There is a recipe here on Potluck (10 things to do with cashew cream). Equally good as a leftover. Just microwave for a minute or so.

3/4 cup quinoa rinsed under cold water
16 oz. bag of frozen 3-pepper stir-fry
1 (15 oz.) can black beans, rinsed and drained
2 cans green enchilada sauce such as Old El Paso
8 burrito-sized whole wheat tortillas
1 cup Monterey Jack cheese shredded
1/4 cup fresh cilantro, chopped
1 cup cashew cream
1-2 tsp fresh lime juice
1 cup of sharp cheddar cheese
2 tsp taco seasoning
chopped fresh tomato (optional)
plain yogurt (optional)
salsa verde (optional)

Mist a 13″ x 9″ baking dish with vegetable oil. Add 1 can of the green enchilada sauce to the bottom of the pan. Set aside.

Cook quinoa according to directions (I like to use vegetable stock or vegan “chickny” bullion and water as my liquid). Set aside while you make the stir fry.

In a large non-stick skillet, place a small amount of vegetable oil, or use an oil mister. Over medium to medium-high heat, add the pepper stir-fry. Once the vegetables become soft, add the taco seasoning. Stir to coat.

Add the rinsed black beans, and the paper stir fry to the cooked quinoa. Stir to combine. Set aside.

Preheat oven to 350 degrees.

Take the 1 cup of cashew cream and add the chopped cilantro, and the lime juice. Set aside and prepare to assemble the enchiladas.

Take 1 tortilla, add the quinoa/black bean/pepper stir fry mixture to the center. Add 1-2 Tbsp of the cashew cream mixture. Then, add 1-2 tbsp of the shredded Monterey Jack cheese. Fold in the sides of the tortilla. Then roll the tortilla as you would a burrito.

Transfer, seam-side down to the baking dish. Repeat the process with the remaining 7 tortillas. Make sure all the tortillas fit snugly in the baking dish.

Top with the 2nd can of green enchilada sauce and the sharp cheddar cheese. Place on the middle oven rack. Bake for about 30-40 minutes until hot and bubbly. Serve with chopped tomatoes, yogurt and salsa verde if desired.