Super Clean One Pot Enchilada Recipe
One pot meals are my favorite at the moment. This clean recipe for enchiladas makes eating them feel a whole lot better.
I love enchiladas covered in cheese, guacamole and salsa. But as I am trying to lose a few pounds after several months of working intensely on a project (the launch of Treatmo 2.0 to be exact), I'm eating a lot cleaner.
The good thing about this? I'm actually discovering that the food that I loved can be even tastier without all the fat. I substituted cow's milk cheese with homemade cashew cheese in this recipe.
This is also 100% vegan. It's a high protein dish because of the beans, cashews and nutritional yeast. It's also full of healthy fiber and nutrients from the vegetables and beans.
These enchiladas are feel good enchiladas because you don't feel tired and heavy afterwards. The cheese is remarkably awesome on this too. So if you're like me a a product engineer, a designer, or anyone else who sits a lot for long periods of time for work, try this! It was the perfect dish for me to help me get my body back on track.
Recipe inspired by Kitchn.
Try it out and let me know what you think in the comments.
Easy Enchiladas with Cashew Cheese
30 minutes, serves 4
- 1 small yellow onion (or 1/2 large onion), diced small
- 1 sweet bell pepper, diced small
- 1/4 cup cilantro (more for serving)
- 1 (16-ounce) can black beans, drained and rinsed
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 2 cups of salsa (More for serving. I recommend Heidi's Salsa -- it's all natural, clean and tastes amazing - available on Treatmo iOS App)
- 3/4 cup cashew cheese (cashews, sunflower oil, nutritional yeast, salt - recipe below)
- 12 to 15 medium (6-inch or so) flour tortillas
Pre-heat oven to 400˚ F
Place the onion, bell pepper, black beans, cilantro, chili powder and cumin in a medium bowl and stir to combine. Spread about 1 cup of the salsa over the bottom of a 6-quart (or larger) slow cooker, enough to evenly coat the bottom with a bit of sauce.
Next, you want to fill enough rolled up tortillas with the mixture to fill a casserole dish, side-by side. I had an oval, tall-sided casserole dish and 15-inch tortillas. I only needed three. But the dish served four.
Fill each of the tortillas with about 3/4 cup of the filling, roll them up (tightly if possible), and pack them seam-side down in a single layer into the bottom of the dish.
Pour the rest of the salsa over the top of the tortillas.
Cover with aluminum foil and bake for 20 minutes.
Cashew cheese: To make the cashew cheese, add a cup of cashews to a blender (such as a cuisinart), add a tablespoon of nutritional yeast, a 1/2 teaspoon of salt, 1/3 cup sunflower oil. Blend and taste. If you prefer it a bit saltier, add more salt. Tip: If you have time to roast squash or pumpkin, add a 1/4 cup of that to this for extra richness. To smooth out the cheese and make it more spreadable, add in one to two tablespoons of purified water.
After the enchiladas have baked for 20 or so minutes, spread your cheese evenly across the top. Bake for another 5 - 10 minutes.
Shop cleaner food and ingredients for flavorful meals on Treatmo iOS App.