Ingredients

The following ingredients have 10 Servings
  • 10 burrito sized tortillas (, gluten free if needed)
  • 24 oz. green tomatillo salsa
  • ¼ cup ground pistachios
  • 1 green onion (, sliced)
  • 15 ounces can black beans (, drained and rinsed (one can))
  • 3/4 cup pumpkin ((7 ½ oz or half a can))
  • ½ cup corn (, frozen or fresh)
  • 4 ounces green chiles ((one small can))
  • 1 teaspoon finely chopped garlic
  • 1 teaspoon chili powder
  • ¼ teaspoon sea salt
  • 1 cup  Vegan Cashew Cream
  • ½ teaspoon smoked paprika
  • ¼ teaspoon onion powder

Instruction

  • Preheat oven to 350 F (175 C)
  • Prepare Cashew Walnut Cream Sauce if not already prepared. Mix in the smoked paprika and onion powder. Set aside.
  • In a medium sized bowl, mix black beans, pumpkin, corn, green chiles, garlic, chili powder and salt. 
  • Place about ¼ of your tomatillo salsa in a baking dish, covering the bottom with a thin layer.
  • Build enchiladas by placing a few spoonfuls of filling and one spoonful of cream sauce in the middle of each tortilla. 
  • Next roll the tortilla and place seam side down in the baking dish. Repeat until all tortillas are used. 
  • Cover the rolled tortillas with the remainder of your salsa. 
  • Next add a little water to the remainder of the cream sauce to get it thin enough to pour. Drizzle over the top of the enchiladas. 
  • Then, cover with your sliced green onions and finally, sprinkle with the ground pistachios.
  • Bake for 25-30 minutes until the sauce is nice and bubbly.