Vegan Eggplant and Portabello Enchiladas with Paprika-Lime Cashew Cream

Fresh and sun-dried tomatoes transform into a tasty sauce for these addicting enchiladas.

Serves 4

What You Need:

For the cashew cream:
1 cup raw cashews, divided
1/2 cup water
1 teaspoon nutritional yeast
1/4 teaspoon smoked paprika
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon white pepper
Zest of 1 small lime plus 2 teaspoon fresh lime juice 

For the sundried tomato sauce:
2 cups diced Roma tomatoes
1 cup sundried tomatoes in oil, drained
4 large garlic cloves
2 teaspoons Ancho chile powder
2 teaspoons ground cumin
1 teaspoon onion powder
1-1/2 teaspoons dried oregano
1 teaspoon salt
1 cup water 

For the enchiladas:
2 tablespoons olive oil, divided
1 cup diced yellow onion
1/8 teaspoon salt
2 cloves garlic
3 cups cubed eggplant
2 cups coarsely chopped portabello mushrooms
1 large bay leaf, halved
2 teaspoons whole cumin seeds
1/4 teaspoon smoked paprika
2 cups diced Roma tomatoes
1/2 cup water
8 6-inch corn tortillas
4 tablespoons roasted and lightly salted pepitas, for garnish
8 slices avocado, for garnish 

What You Do:

1. For the cashew cream, in an airtight container, place 1/2 cup cashews, cover with water, and let soak, refrigerated, overnight. The next day, rinse and drain cashews and place in food processor. Add remaining cashews and water and process mixture several minutes or until smooth, scraping down sides of bowl as necessary. Add nutritional yeast, smoked paprika, garlic powder, salt, white pepper, lime zest, and lime juice and process just until combined. Cover and refrigerate.

2. For the sundried tomato sauce, in a food processor, place all ingredients except water and process until very smooth, scraping down sides of bowl as necessary. Transfer mixture to 2-quart saucepan over medium-high heat and stir in water. Bring to a simmer and cook, stirring occasionally, for 15 minutes.

3. For the enchiladas, in a large skillet over medium-high heat, heat 1 tablespoon oil. Add onion and salt and sauté, stirring frequently, for about 3 minutes. Add garlic and sauté for 30 seconds, then add eggplant and sauté for about 3 minutes or until eggplant softens. Add remaining 1 tablespoon oil. Stir in mushrooms and continue sautéing for 3 minutes. Add bay leaf, cumin seeds, smoked paprika, tomatoes, and water and simmer, stirring occasionally, for about 10 minutes or until flavors marry and mixture thickens. Cool slightly and remove bay leaf.  

4. Preheat oven to 350 degrees and oil an 8-inch baking dish. In a large skillet over medium-high heat, heat a tortilla for a few seconds on each side until very warm and pliable. Lay tortilla on flat work surface and fill with 1/8th of filling. Roll up snugly and lay into prepared pan, seam-side down. Repeat with remaining tortillas and filling, placing enchiladas into dish with sides touching. Cover with sundried tomato sauce and bake for 15 to 20 minutes or until heated through. Serve immediately, topped with a dollop cashew cream, 1 tablespoon pepitas, and 1 avocado slice.

Photo by Hannah Kaminsky

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