Zucchini Verde Vegan Enchiladas

It’s zucchini season! Woohoo!

Serves: 4 
Prep time: 10 min 
Cook time: 35 min


Lime Cashew Cream

  • 1cup raw cashews
  • 1cup water
  • 1garlic clove
  • 2tablespoons fresh lime juice
  • 1/4teaspoon sea salt, heaping


  • 1tablespoon extra-virgin olive oil, plus more for brushing
  • 1small yellow onion, halved and thinly sliced
  • 1poblano pepper, stemmed and seeded, sliced into thin strips
  • 1/2teaspoon sea salt, plus more to taste
  • 1small zucchini, halved lengthwise, then cut into thin half-moons
  • 1/2teaspoon ground coriander
  • 1/2teaspoon ground cumin
  • 2garlic cloves, minced
  • 1/2teaspoon freshly ground black pepper
  • 1cup cooked black beans, drained and rinsed
  • 6ounces firm tofu, patted dry and crumbled
  • 1 1/2cups tomatillo salsa
  • 8corn tortillas, warmed** (see note below)
  • 1/4cup diced red onion (for topping)
  • 2radishes, sliced paper-thin (for topping)
  • 1/2avocado, diced (for topping)
  • 1/2cup chopped fresh cilantro (for topping)
  • 1/2jalapeño or serrano pepper, thinly sliced (optional, for topping)
  • 8Lime slices (for serving)


Lime Cashew Cream

  1. Preheat the oven to 400°F.
  2. Make the cashew lime sour cream: In a high-speed blender, place the cashews, water, garlic, lime juice, and salt and blend until smooth. Chill until ready to use.


  1. Make the enchilada filling: In a large skillet, heat the olive oil over medium heat. Add the onion, poblano, and a pinch of salt and cook until the onion is soft, about 5 minutes. Add the zucchini, coriander, and cumin and cook until lightly browned, about 5 minutes more.
  2. Stir in the garlic, salt, and black pepper. Remove from the heat and transfer to a large bowl. Stir in the black beans and tofu.
  3. Brush a 9 × 13-inch baking dish with olive oil, then spread a heaping 1⁄2 cup of the tomatillo salsa on the bottom of the dish. Fill each tortilla with about 1⁄2 cup of the enchilada filling. Roll the tortillas and place them seam-side down in the baking dish. Pour the remaining 1 cup salsa over the enchiladas, down the middle, leaving a bit of the edges dry. I do this so that the edges of the tortillas become a little crunchy. Bake, covered, for 15 minutes. Uncover and bake for 10 minutes more.
  4. Let the enchiladas cool slightly, then drizzle with half of the cashew lime sour cream. Top with the diced red onion, radishes, avocado, cilantro, and jalapeño, if using. Serve with the lime slices and remaining cashew cream on the side.
  5. **Note: Warm the tortillas for 20 seconds in the microwave, wrapped in damp paper towels, or heat for 10 minutes in the oven, wrapped in aluminum foil.

Recipe courtesy of Food52

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