Alexandra's Enchiladas | whole food plant based | oil free cooking | chef julia

#chefjulia #wholefoodplantbased #oilfree
Alexandra’s Enchiladas

Makes 4 servings
8 corn tortillas (Trader Joe’s or other brand)
Trader Joe’s Roasted Tomatillo Salsa Verde or any salsa verde
1 cup chopped mild Hatch chiles (canned, from jar, or freshly roasted and frozen)
½ cup vegetable broth
½ cup chopped zucchini
1 cup chopped onions
1 small tomato, chopped
2 cloves garlic
½ red bell pepper
1 jalapeno pepper
Pinch cayenne
1 teaspoon Penzey’s adobo
½ teaspoon Trader Joe’s 21 Seasoning salute or salt free seasoning blend of your choice
1 can black beans, rinsed and drained
½ cup frozen corn
½ block (7 ounces) extra firm tofu (drained and pressed)
Sauté the vegetables over medium high heat until softened, about 7 minutes, adding water or stock if needed. Add the beans, corn and spices. Add the tofu, crumbling it as you add it.
Make the sauce by combining the salsa verde, green chiles and vegetable broth. Place some sauce in a shallow pie plate. Also place about ½ cup of sauce in the bottom of a 13 by 9 baking dish. Warm the tortillas and dip them on both sides in the sauce. This will make them easier to roll. Fill with vegetable mixture and roll. Place the rolled enchiladas in the 13 by 9 baking dish that already has a little sauce in the bottom of the baking dish. Roll about 8 enchiladas. Cover with the rest of the sauce and bake at 350° for 20 minutes, or until heated through. Serve with rice and cashew sour cream. Extra filling can be used for burrito bowls.


Serve with Brown Rice seasoned with lime juice and sprinkled with cilantro
Guacamole (recipe below)
Cilantro, stems removed
Fresno Chiles, sliced thin
Cashew Sour Cream (recipe below)

Guacamole
2 avocados
Juice of 1 lime
1 large garlic clove, minced
Mash the avocados with a fork. Add the lime juice and garlic. Add kosher salt or sea salt to taste.
Also add cilantro, red onions, minced jalapenos, chopped tomatoes if desired.


Cashew Sour Cream
1 cup soaked cashews
1 tablespoon lemon juice
½ tablespoon nutritional yeast or Fresh Jax tofu scramble seasoning
¼ teaspoon salt
¼ cup water
Blend in high speed blender until silky smooth.

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