Roasted Root Vegetable enchiladas

Roasted Root Vegetable Enchiladas

Makes 10

2 ½ pounds of beets, parsnips, and sweet potatoes, peeled and diced

1 lg. sweet onion

2 tbsp. olive oil

2 tsp. ground cumin

½ tsp. salt

¼ tsp. black pepper

1 ½ cups Chipotle-Cashew Cream (recipe on following page)

10 corn tortillas

14 oz. mild green or red enchilada sauce

  1. Preheat oven to 425 and line a sheet pan with parchment paper. In a large bowl, toss vegetables, onion, olive oil, cumin, salt and pepper.
  2. Spread veggies evenly on prepared sheet pan. Roast for 50 minutes or until soft and lightly browned, flipping mixture after 25 minutes.
  3. Remove from oven, let cool for 10 minutes and, in a large bowl, toss roasted veggies with 1 cup cashew cream. Turn oven down to 350.
  4. On a shallow plate, pour roughly half the enchilada sauce. Dip a tortilla into sauce to coat each side, spread ¼ cup (at least) of the veggies into the tortilla, roll up tightly, and place in 9×13 pan seam side down. Continue with remaining tortillas, fitting two rows of 5 enchiladas each.
  5. Pour remaining enchilada sauce (if any) over rolled enchiladas, and drizzle with remaining ½ cup cashew cream. Bake uncovered for 10 minutes to heat and lightly brown the cashew cream. (now – I make extra cashew cream to pour over – just because I love it)

Chipotle-Cashew Cream (makes 1 ½ cups)

1 cup raw cashews

1 cup water

1 canned chipotle pepper (I use 1 for a double recipe – plus a little extra adobe sauce from the can)

3 tbsp. nutritional yeast

½ tsp. salt

¼ tsp. black pepper

Puree until very smooth in your blender.


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