Root vegetable enchiladas & Cilantro brown rice

By barbsjustagirl

Ingredients

• Enchiladas
• 2 1/2 pounds yams, parsnips, and beets, peeled and diced
• 1 large yellow onion
• 2 Tbsp olive oil
• 2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 1/2 cups Chipotle Cashew Cream (see recipe below)
• 10 corn tortillas
• 14 ounces mild green or red enchilada sauce
• Chipotle Cashew Cream
• Makes 1 1/2 Cups
• 1 cup raw cashews
• 1 cup water
• 1 canned chipotle pepper
• 3 Tbsp nutritional yeast
• 1/2 tsp salt
• 1/4 tsp black pepper
• Cilantro-Lime Brown Rice
• Makes 5 cups
• 1 medium white onion, chopped
• 1 cup cilantro, leaves and stems, rinsed and chopped
• 4 cloves garlic, peeled
• 1 tsp salt
• 1/4 tsp black pepper
• Zest and juice of two limes
• 3 cups water
• 1 Tbsp olive oil
• 2 cups long-grain brown rice

Details

Servings 10

Preparation

Step 1

Enchiladas:

Preheat oven to 425 degrees, and line a sheet pan with parchment paper. In a large bowl, toss vegetables, onion, olive oil, cumin, salt and pepper.

Spread veggies evenly on prepared sheet pan. Roast for 50 minutes, or until soft and lightly browned, flipping mixture after 25 minutes.

Remove from oven, let cool for 10 minutes and in a large bowl toss roasted veggies with 1 cup of cashew cream. (It is here I add the black beans if I am using them). Turn oven down to 350.

In a shallow plate, pour roughly half the enchilada sauce. Dip a tortilla into sauce to coat each side, spread 1/4 cup of roasted veggies into the tortilla, roll up tightly, and place into a 9x13-inch glass baking dish, seam side down. Continue with remaining tortillas, fitting two rows of five enchiladas each.

Pour remaining enchilada sauce over rolled enchiladas, and drizzle with remaining 1/2 cup cashew cream. Bake uncovered for 10 minutes to heat and lightly brown the cashew cream.

Chipotle Cashew Cream

In a blender puree all ingredients until smooth

Cilantro-Lime Brown Rice:

Preheat oven to 425 degrees. In a blender puree onion, cilantro, garlic, salt, pepper, lime zest and juice, and water.

In a medium saucepan over medium heat, add olive oil and rice, and lightly toast for 3-5 minutes. Stir in cilantro mixture. Cover and bring to a boil over high heat.

Once the rice boils, place saucepan into oven and bake for 50 minutes. Remove and let sit covered for 10 minutes. Remove cover and fluff rice with fork before serving.