Veggie Packed Salsa Verde Enchiladas + Cashew Sauce

serves 4-6

It's almost Cino de Mayo! That gives me every excuse to have a festive Mexican night packed with enchiladas, guac and margaritas. What is better than that?! I made these veggie packed salsa verde enchiladas + cashew sauce this week and they were TO DIE FOR. I made both the tortillas and salsa verde from scratch and they were definitely worth it! 

What You Need
For The Cashew Sauce
1/2 cup + 2 TBS of water
1 cup of cashews
2 TSP apple cider vinegar
1/2 poblano pepper, diced
1 1/2 TBS lemon juice
1 TSP maple syrup
2 TBS nutritional yeast
Salt and pepper, to taste

For The Enchiladas
8-12 pack of tortillas (or you can make your own)
2 cups salsa verde, divided (or you can make your own)
Olive oil
1 can (15 oz) of unsalted corn, drained and rinsed
1 can (15 oz) of unsalted black beans, drained and rinsed
2 medium zucchinis, cut into 1/2 inch slices and then in half again (to resemble half moons)
1 white onion, cut into half moon slivers
6 garlic cloves, minced
4 handfuls of kale, chopped
Salt and pepper, to taste 

Avocado, sliced
Cilantro, chopped
Lime wedges

For The Cashew Sauce
1. Place all ingredients into a food processor and blend. Make sure to scrape down the sides halfway through.
2. Store in a jar in the fridge until ready to use.

For The Enchiladas
1. Preheat the oven to 375° and line a baking sheet with parchment paper.
2. Spread out the zucchini, corn, onion and garlic onto the baking sheet. Drizzle with olive oil, salt and pepper. Bake in the oven for 25 minutes or until vegetables are starting to soften. Keep oven on!
3. In a large skillet, add 1 TBS olive oil and sauté the kale and black beans until kale is wilted. 
4. Once vegetables are done cooking in the oven, add them along with 3/4 cup of the salsa verde to the skillet. Mix everything together well and remove from heat.
5. Spread 3/4 cup of salsa verde onto the bottom of a 9"x12" baking dish. Now time to assemble these enchiladas!
6. Fill each tortilla with some of the veggie filling and then place open face down, into the baking dish. Continue with the rest of the tortillas. I had a ton of filling leftover!
7. Spread 1/2 cup of salsa verde on top of the enchiladas and then bake in the oven for 20 minutes. 
8. Remove the enchiladas and top with as much cheese sauce as you want. Place back in the oven and bake for 10 more minutes. Remove and let cool for 5 minutes.
9. Top with your desired toppings and enjoy!

| adapted from My Darling Vegan |

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