- 12 large whole wheat or corn tortillas (corn are harder to work with)
- 1 batch Bean Filling (see below)
- 1 batch Cashew Cheez (see below)
- 1 batch Fajita Vegetables (see below)
- 1 batch Gavin’s Olé Mole Sauce to taste
- 1 jar Vegan Valley Queso
- 1 can Hatch Green Enchilada sauce, warmed
- Vegan Sour Cream
- Fresh Pico de Gallo
- Chopped cilantro
- Chopped green onions
Bean Filling Ingredients:
- 2 cans Black beans, drained
- 1 c. Frozen fire roasted corn, thawed
- 1/2 c. Vegan sour cream
- 1/2 c. Picante
- 1/4 c. Chopped cilantro
- 1 tbsp. Lime juice
- 2 tsp. Canned chipotle pepper in adobo sauce (more or less to taste)
- 1-2 Garlic cloves
- 1 tsp. Salt
- 1/2 tsp. Black pepper
Cashew Cheez Ingredients:
- 3 c. Raw cashews
- 4 c. (approximately – doesn’t have to be exact) Boiling water
- 2 1/2 tbsp. Lemon juice
- 1/2 tsp. Garlic powder
- 1 1/2 tsp. Salt
- 1/2 tsp. Fresh ground black pepper
- 1/2 – 3/4 c. Water
Fajita Vegetable Ingredients:
- 2 tbsp. Olive oil
- 2 large Red peppers sliced
- 1 large Red onion thinly sliced
- 1 medium Zucchini sliced into half moons
- 1/2 tsp. Dried Mexican oregano
- Salt to taste
- Black pepper to taste
Olé Mole Sauce Ingredients:
- 2 tbsp. Oil
- 2 c. Diced yellow onion
- 1/4 c. Chili powder
- 1 tsp. Ancho chili powder
- 1/8 – 1/2 tsp. Chipotle powder, depending on spice preference*
- 2 tsp. Mexican oregano
- 1 tsp. Garlic powder
- 1/2 tsp. Ground cumin
- 1 tsp. Cinnamon
- 1/8 tsp. Cloves
- 2 oz. Mexican chocolate, chopped coarse
- 4 cloves Garlic, minced
- 4 c. Low sodium vegetable broth
- 3/4 c. Tomato paste Muir Glen organic or Cento (one small can)
- 1/2 c. Almond butter
- 1/4 c. Maple syrup
- 1/4 c. Raisins
- 2 tbsp. Toasted sesame seeds
- 1 tsp. salt
- Additional salt and black pepper to taste
* 1/2 tsp of chipotle powder makes it pretty spicy—I wouldn’t want it any spicier, personally. Some family members would like it better with less.
Olé Mole Sauce Directions:
1. Gather ingredients.
2. Measure the spices into a small bowl.
3. Heat oil in a large saucepan over medium-high heat.
4. Add onion and sauté, stirring occasionally, until soft and translucent, 5-7 minutes.
5. Add chili powders, Mexican oregano, garlic powder, cumin, cinnamon, cloves, and Mexican chocolate. Cook and stir until everything is evenly mixed and chocolate is bubbly.
6. Add minced garlic and sauté for 1-2 more minutes, stirring occasionally.
7. Stir in broth, tomato paste, maple syrup, raisins, almond butter, sesame seeds, and the 1 teaspoon of salt and bring to simmer.
8. Reduce heat to medium and simmer gently, stirring occasionally, until slightly thickened, about 15 minutes.
9. Transfer to a blender, and process until very smooth, about 1 minute. Depending on the size of your blender, you may need to do this in batches.
10. Return fully blended sauce to pan and return to simmer.
11. Reduce heat to medium-low. Taste, and season the sauce with more salt, pepper, and maple syrup to taste.
12. Simmer until thickened to desired consistency.
13. Use immediately, or ideally, cool and refrigerate 24 hours in sealed container to let flavors marry.
Bean Filling Directions:
1. Mash beans with a pastry blender or potato masher.
2. Stir in all other bean filling ingredients until incorporated.
3. Set aside Bean Filling.
Cashew Cheez Directions:
1. Soak cashews in boiling water for an hour. Drain completely and discard water.
2. Pulse cashews, lemon juice, garlic powder, salt, and pepper in a high-speed blender until the nuts are chopped.
3. Blend and gradually add water until desired spreadable but thick consistency is reached.
4. Set aside Cheez.
Fajita Vegetable Directions:
1. Heat oil in a large cast iron skillet over medium-high heat until shimmering.
2. Add veggies.
3. Add salt, pepper, and oregano as veggies cook, stirring occasionally until crisp but tender, about 5-6 minutes.
1. Make the mole sauce the day before and refrigerate.
2. Make the three fillings: Bean, Cashew Chez, and Fajita Veggies.
3. Preheat the oven to 400.
4. Warm the tortillas slightly to make them easier to work with.
5. Spray 2 13×9 casserole dishes lightly with olive oil.
6. Cover the bottom of the dishes with mole sauce.
7. Assemble the enchiladas:
Spread each tortilla with about 1/4 c. Cashew Cheez, 1/3 c. Bean Filling, and some Fajita Veggies.
Roll tightly and place, seam-side down in prepared dish.
Note: We can only get six enchiladas in a dish without overcrowding.
8. Pour mole sauce over the top. Some folks like me like a lot of sauce. To others, less is better. It’s up to you.
9. Bake 30 – 45 minutes or until the temperature in the middle reaches 160 degrees.
10. Remove from oven and let sit for 5 – 10 minutes.
11. Plate two enchiladas each and top with warmed queso, warmed Hatch enchilada sauce, and your choice of vegan sour cream, Pico de Gallo, green onions, and extra cilantro.