🌯 MORINGA-INFUSED DOUBLE BEAN, SWEET POTATO ENCHILADAS WITH CILANTRO CASHEW CHEESE 🌯

amy-goodrich (70)in #food • 6 years ago (edited)

Meet your new go-to Mexican-inspired recipe! It's easy, cheesy, and 100% plant-based. The perfect weeknight dinner the whole family will love.

Since we live in a moringa growing country, there is no shortage of moringa infused products. Regular tortillas or the once infused with spinach are as good to make this super yummy dish!

It was the perfect start to our weekend! Today we might go to the capital to do some shopping and there is a big food expo going on! Can't-miss that, right? If we don't get there today, then definitely tomorrow! We'll see how it goes. No stress, no rush on our 2 days off!

MORINGA-INFUSED DOUBLE BEAN, SWEET POTATO ENCHILADAS WITH CILANTRO CASHEW CHEESE

INGREDIENTS (serves 2)

For the cilantro cheese

1 cup cashew nuts, soaked
¼ cup fresh cilantro
1 clove of garlic, crushed
½ lime, juice only (about 1 tbsp)
1 tsp apple cider vinegar
1 tsp onion powder
3 tbsp nutritional yeast (this will add the cheesy flavour, add some more if you like)
Sea salt and black pepper to taste
¼ cup water

For the tomato sauce

½ cup onion, chopped
2 cloves garlic, minced
3 cups tomatoes, chopped
1 tsp paprika powder
1 tsp dried oregano
½ tsp dried thyme
¼ cup water
Sea salt and black pepper to taste

For the enchilada filling

4-6 tortilla wraps (depending on their size), mine were infused with moringa leaves hence the green colour
1.5 cup cooked kidney beans, drained and washed if using a can
1 cup cooked chickpeas, drained and washed if using a can
1 cup onion, chopped
2 cloves of garlic, minced
1 cup bell pepper, diced
1 cup sweet potato, diced
¼ cup water

FYI: this makes too much for two people but I already know what I am making with the leftover tomorrow.... 2-bean quesadillas for lunch.... woot-woot!

Herb mix

1 tbsp dried oregano
1 tbsp ground cumin
1 tsp onion powder
Sea salt and black pepper to taste

DIRECTIONS

Combine all cilantro cheese ingredients in a blender or food processor and process until a smooth, creamy paste. Set aside.
For the enchilada filling, heat cooking oil over medium heat and saute onion for a few minutes. Stir in garlic and bell pepper and cook for a few minutes more, stirring regularly. Then add sweet potatoes and herbs and cook, covered, until soft. Last few minutes add chickpeas and kidney beans and cook until heated through. At the end add cashew cheese, stir well and remove from the heat. Add water as needed.
At the same time start preparing the tomato sauce, heat cooking oil in a skillet over medium heat and saute onion for a few minutes. Stir in garlic and cook for a few minutes more, stirring regularly. When fragrant, add tomatoes and cook, covered, for 10 to 15 minutes. Last few minutes season with herbs, salt and pepper to taste. Blend with water until smooth.
Preheat heat oven to 200C or 400F.
Assemble enchiladas. Add the filling to the middle of the tortillas or wraps. Arrange them in an oven-safe dish with a little bit of the sauce spread over the bottom. Top with remaining tomato sauce and bake in the oven until fully heated through. Top with extra cilantro or parsley.