Vegan “Sour Cream” Enchiladas

Who am I even?

We sort of accidentally fell into this crazy vortex of vegetables and really simplified eating and grocery shopping and I don’t hate the side effects one bit.

So here I am, typing up my very first vegan recipe, and it just sounds weird as I read this out loud in my head. “Vegan.” LOL! I just can’t.

Anyway, here we go! AND IT WAS SO TASTY!!

 

I had a serious crave for Sour Cream Chicken Enchiladas. And being a serious Texan, I know how to throw some of these down without an actual recipe. However, y’all….Y’ALL…I am not a chef, and I don’t really know everything about what I’m doing yet. So don’t hate with the opinions, just enjoy this delish meal sometime. :)

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This made about 8 enchiladas, in a square pan, and I filled them pretty darn full. This is pretty approximate, so just take a deep breath an embrace your inner-mexican food side and go with the flow to see how the tortillas lead you. Here’s what I did:

FIRST—preheat your oven to 425, and grease a square shaped pan (or a 9×13 if you want to make more/stuff them less, or whathaveyou).

Things you’ll need aside from the Enchiladas:

Tortillas (I used HEB’s Wheat)

Square baking dish, or other  baking dish of your choice

An oven

A stovetop

A food processor or blender

Spoons and pans and stuff

 

For the “Sour Cream” Sauce:

1.5 cups of Cashews, soaked for at LEAST 10 minutes (then drained)

1.5 cups of Coconut Yogurt

2 shakes of Cumin

10oz can of green chilies with their sauce

Water IF NEEDED to thin things out, but you may want to just eyeball this. No more than a quarter cup most likely-ish.

 

Dump all the things into your food processor, blender, etc. and BLEND THAT JUNK! Set to the side.

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For the Filling

I chopped up:

1 cucumber

1 tomato

Half a yellow squash

(Because I had random bits of things leftover from lunch)

—And sauteed them in a tiny bit of EVOO and a WHOLE LOTTA lime, on the stove top. In the meantime, I rinsed a can of black beans, and chopped up an avocado (OH YES! I SAID IT! To go INSIDE!! It’s so good and creamy, just do it and you’re totally welcome.)  I also added a handful of Vegan shredded cheese and some giantly huge spoonfuls of the sauce and gave it a good stir, by hand.

 

When the filling is done, take your square pan (or whatever you are using) and coat the bottom with a thin layer of your sauce. Then, just fill each tortilla, roll it up, and dump all the rest of the creamy non-dairy sauce of joy onto all your enchiladas!

 

SOOO at this point, I just threw it in the oven for about 22 minutes (don’t judge me, I was also boiling corn). I read later that it’s a good idea to keep in moisture, to cover it in foil for at least half the cooking time but I definitely did not do that. Sorry, enchiladas.

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I served everything with refried beans and corn. I was going to make street corn but then remembered that I am not an overachiever when it comes to dinner time, laughed, and then went on my way.  The beans were a bit heavy so I think next time I’ll slice up some fruit instead.

All in all, this was a family hit, so we will repeat this again soon.

Let me know if you make this! And if you have any other Mexican Food Recipes I should try!

 

i am currently fascinated with avocados.

what do you think about that?

my favourite holly bear gave me this topic to blog about and i feel that it’s time, that i can be open and honest with you, blogging world. i, plastic cupcake, love avocados.

last summer my bff david green and i discovered our mutual liking for this delicious fruit until an acquaintances of dave’s told us they were full of fat. oh how deceived we felt, until we discovered that it was ‘good fat’, if you will. here’s an excerpt from a gmail conversation regarding this incident.

me: i’m so upset about avocados.
dave: i know i felt betrayed by them.
me: seriously, they are so good. UGH.
dave: they’re so nice and pretty green and they’re a fruit and they’re playing tricks.
me: they are clever little fruits. playing with our hearts and emotions.
dave: i know.
me: what are we going to do?
dave: put a hit out on them.

this shortly, thereafter, resulted in a $40 prank i attempted to pull on david, by having a couple of cases of california avocados delivered to his door. mmmkay.

so i’ve been eating at least one (sometimes, two) avocados every day so far this summer and they are delicious. it seems like every summer i have some sort of something that i eat ALL the time. holly can attest to the summer of 2006 we spent together in chicago, where strawberry yogurt and grape nuts were my ‘manna’. nowadays i like to mix avacados, tomato, goat cheese and a little balsamic and olive oil. tres deliciuos.

please, for the sake of food everywhere, go out and and enjoy yourself a nice avocado today. you’ll be glad you did.