Wednesday, January 30, 2013

Spinach-Mushroom Enchiladas

These are my favorite enchiladas yet, and can be made simple or extravagant, depending on how many of the ingredients you choose to make yourself. I'll give it to you both ways!

Spinach-Mushroom Enchiladas
Green Chile Sauce or Red Chile Sauce or canned enchilada sauce
Spicy Cashew Cheese Spread or 1 package Daiya vegan cheese shreds, any flavor
1 - 2 dozen organic corn tortillas (depending on the size of your baking pan)
1/2 pound spinach, chopped
1 can garbanzo beans
1/4 cup raw shelled sunflower seeds
1 can black olives, sliced
3 - 4 large portobello mushrooms, sliced about 1/2 inch thick
Cashew Sour Cream (recipe below) or store bought vegan sour cream

Once you've rounded up all your ingredients, assembly is a snap.
Place a pan of water on the bottom rack of the oven. Preheat the oven to 350º.
Mash the garbanzo beans with a fork, and stir in the sunflower seeds.
Coat the bottom of your baking dish with sauce.
Place one layer of tortillas on the sauce.
(I cut my tortillas in half so they'll fit to the edges of the pan. 4 tortillas per layer in my 8x11" pan.)

Spread more sauce over the tortillas.
Spread or sprinkle cheese.
Layer spinach, beans-seeds, olives, and mushrooms.
Add more sauce, and repeat the layering process one more time, starting with tortillas.
Top with a final layer of tortillas, and a generous amount of sauce.

Bake at 350º for about 45 minutes. The pan of water helps keep the top tortillas from drying out.
Let sit a few minutes before cutting. Garnish with extra toppings if you like, and serve with Cashew Sour Cream and salad.

Cashew Sour Cream
1 cup raw cashews, soaked 20 minutes or more, then drained and rinsed
juice of 1 lemon
1/2 cup almond milk
salt to taste

Blend everything in a food processor or blender until very smooth, adding more milk as needed to get the consistency you want.