Vegan Roasted Tomatillo Enchiladas

• Produce

  • 1 tbsp Cilantro
  • 1 cup Corn, kernels
  • 3 Garlic clove
  • 1 Onion
  • 1 cup Pinto beans, canned
  • 2 Poblano peppers, roasted

• Refrigerated

  • 1/4 cup Soy milk, unsweetened

• Canned Goods

  • 1/4 cup Vegetable stock

• Condiments

  • 1 tsp Lemon juice
  • 1 qt Tomatillo salsa

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Nuts & Seeds

  • 1 Almond crema
  • 1/2 cup Almonds, raw

• Bread & Baked Goods

  • 12 Tortillas

• Other

  • Garnish

Found on dorastable.com

Description

Directions

• Preheat oven to 350F.
• To make the filling: heat 1 tbsp. of oil in a large sauté pan to medium-high heat. Once oil is hot, add onions and sauté for 3 - 4 minutes, or until almost the onions are tender and translucent. Add the garlic and cook for 1 more minute.
• Add corn and 1/4 cup of vegetable stock. Cover and cook for 2-3 minutes or until the corn is tender. Add poblano pepper and beans and mix well. Season with salt and pepper.
• To make the almond crema: place all ingredients in the blender until smooth. Season with salt and pepper and set aside.
• To assemble: Warm corn tortillas in the microwave for 30 seconds or in the oven at 350F on a sheet tray for 5 min. Just enough so that the tortillas are soft enough to be rolled.
• Spread 2-3 tbsp. of the tomatillo sauce on the bottom of a 9 x13 baking dish Place 1 tbsp. of filling on each tortilla. Roll and place on baking dish. Continue this process until you have used up all the tortillas and the entire filling.
• Pour the rest of the tomatillo sauce on top of the enchiladas and bake in oven for 5 – 10 min. or until the enchiladas are warm. Remove from the oven and drizzle almond crema on top.
• Garnish with onion slices and chopped cilantro.