Vegan Sour Cream Enchiladas

Step 1

Preheat the oven to 425 degrees F. Add the zucchini, onion, corn and cauliflower (or vegan chik'n nuggets) to a large rimmed pan.

Step 2

Drizzle with olive oil, sprinkle with salt, give the mixture a little stir then spread out evenly. Roast in the oven for 20-30 minutes. Remove from the oven and set aside.

Step 3

Turn down the oven to 375 degrees F.

Step 4

Soak the cashews - In a bowl or measuring cup, cover the raw cashews with boiling hot water and let soak for 5 minutes. You can also simply boil them for 5 minutes in a small pot.

Step 5

Drain the cashews and add to a high powered blender along with the canned green chiles, 1 cup of water and salt. Blend until very smooth and creamy, scraping down the sides of the blender as needed. Set aside.

Step 6

Lightly grease the bottom of a large 9 x 13 inch casserole dish.

Step 7

In a large bowl, add the roasted vegetables, black beans, adobo sauce, 1/2 cup of the sour cream sauce and salt. Mix well with a large spoon.

Step 8

If you are using corn tortillas, warm them by wrapping them in damp paper towels and microwaving for 1 minute. No need to do this with flour tortillas.

Step 9

Fill each tortilla with approximately 1/2 cup of the filling (less if using small corn tortillas) and roll up carefully. Place seam side down in the baking dish. Repeat until the dish is full and you have used nearly all of the filling. Top with the rest of the sour cream sauce, and spoon the remaining filling on top, in the middle, if desired. Or save and eat separately, it's delicious!

Step 10

Place the enchiladas in the oven and bake, uncovered for 15-20 minutes or until hot.

Step 11

Serve with chopped cilantro and green onions, if desired. Enjoy!