Baked Zucchini Enchiladas with Cashew Cheese

Ingredients

• 4 medium zucchini
• 1 cup cashews
• 1 can black beans
• 2 cups enchilada sauce
• 1 medium onion
• 3 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 tablespoon nutritional yeast
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 tablespoon olive oil
• 1 cup fresh cilantro

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Prepare the cashew cheese: Soak 1 cup of cashews in water for at least 2 hours. Drain and rinse.

3. 3

   In a blender, combine the soaked cashews, 1 tablespoon of nutritional yeast, 1 teaspoon of salt, and 1/4 cup of water. Blend until smooth and creamy. Set aside.

4. 4

   In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 1 chopped medium onion and sauté for 5 minutes until translucent.

5. 5

   Add 3 minced garlic cloves, 1 teaspoon of cumin, and 1 teaspoon of chili powder to the skillet. Cook for an additional 1 minute until fragrant.

6. 6

   Stir in 1 can of drained black beans and mix well. Cook for 3 minutes to heat through. Remove from heat.

7. 7

   Slice the 4 medium zucchinis lengthwise into thin strips (about 1/4 inch thick) using a mandoline or a sharp knife.

8. 8

   On a baking sheet, lay out the zucchini strips and lightly brush with olive oil. Bake in the preheated oven for 10 minutes to soften.

9. 9

   Remove zucchini from the oven. Take a strip, place a spoonful of cashew cheese and a spoonful of the black bean mixture at one end, and roll it up. Place seam-side down in a 9x13 inch baking dish.

10. 10

    Repeat with remaining zucchini strips until all filling is used. Pour 2 cups of enchilada sauce over the rolled zucchini.

11. 11

    Cover the baking dish with aluminum foil and bake for 25 minutes.

12. 12

    Remove the foil and bake for an additional 10 minutes until the edges are bubbling.

13. 13

    Garnish with fresh cilantro before serving. Enjoy your Baked Zucchini Enchiladas!