5d ago

Homemade roasted salsa and enchiladas with cashew cream

@homecooks@vegantheoryclub.org

7 comments

Didn't realize it didn't link to the post, here is the salsa:

omg yes! 😍😍😍
if you want to, I would be very interested to hear how you make your enchiladas.
I recently made some enchiladas as well and my partner has very particular preferences I adjust my recipe for, but I love hearing how other people make them!
Here is a pic of the recent enchiladas I made (sorta hard to see when it's drowned in sauce and toppings, lol):
I have an outer wheat tortilla onto which I smooth refried beans (always made from scratch so they're more creamy), then I smoosh a smaller corn tortilla into the beans and then fill the double-decker wrap with some cheez (based on those cashew + potato + carrot + nutritional yeast recipes you see floating around) and "beef", then I roll them up and top them with more "beef" and then red sauce and then more of the cheez.
Here's what a pan of them can look like after baking:
- If you haven't tried it, sweet potato and black beans (with spices) go well as a filling in enchiladas!
  
  I haven't tried that - what spices do you use, and how do you prep the sweet potato (do you bake them and fluff with a fork like refried beans, or do you like dice them and fry them or bake them so they're crispy?)
- That plate looks amazing!
  Ours are super low effort and not very homemade. The tortillas are rice based because we can only get tiny, stale corn tortillas here and rolling them is a nightmare. Both the beans and the sauce is from a can lol. 2/3 of the sauce options at the store had dead animals in them which I wasn't expecting :(
  The cashew cream is dead basic, I soaked raw cashews in boiled water for an hour or so and then used the immersion blended to blend then with a small amount of water, lemon juice and salt.
  The salsa is high effort but it's my partners specialty and I'm grateful every time he makes it.
  
  oo, honestly this could be helpful, I tend to have the wrong instincts, always putting in too much work. One time I made enchiladas with from-scratch tortillas, and they were amazing, but tbh fresh tortillas are more soft and the enchiladas were more soft and even mushy as a result - it turns out older store-bought tortillas work better for this dish!
  So using canned refried beans and canned sauce as well could be nice for an easy dinner night during the week, cooking doesn't always have to be a heroic effort 😁 (I need to tape this on my fridge or something.)
  Thanks for sharing your method, I love it!

7 comments