Ingredients
1 head Broccolli
1 piece Onion, medium, chopped
1 piece Zucchini
1 cup Quinoa, cooked
1.5 cup Cashew cream
2 teaspoons Adobo sauce (from a small can of Chipotle peppers in Adobo Sauce)
1 teaspoon Cumin
1/4 teaspoon Cinnamon
10 pieces Corn tortillas
1.5 cups Cheddar, vegan, shredded and divided
1 can Green Enchilada Sauce
1 can Black beans
Preparation
Saute onion in olive oil until soft and translucent in large saute pan. Add broccoli and zucchini and cook al dente.
Add cinnamon and cumin and saute about 1 minute.
Add adobo sauce, quinoa, black beans and mix together
Put some enchilada sauce in the bottom of a baking dish to cover the bottom of the pan.
Fill a corn tortilla with about 1/2 c of the veggie mixture, about 3 T. of the cashew cream, and a sprinkle of cheddar. Fold up into enchilada shape and put seam side down in the pan. Repeat until all the mixture is used.
Pour the rest of the enchilada sauce over the top of the enchiladas, down the middle, leaving the ends to get crispy in the oven.
Sprinkle the 2nd 1/2 of the cheese on top.
Bake in a 400 degree oven for 20 mins. Remove from the oven and let sit for 10 mins. Then eat.
