These black bean, quinoa and zucchini enchiladas smothered in a cashew cilantro jalapeño sauce should be your next weeknight meal. They’re healthy, filling and full of flavor!
What you need:
- 2 c cooked quinoa
- 1 can black beans (drained)
- 1 large zucchini
- 1 onion chopped
- paprika, salt, pepper, cumin
Cashew Cilantro Jalapeño Sauce
- 1/2 c cashews (soaked in water for at least 1 hour)
- big handful of cilantro
- a couple slices of a jalapeño
- 1 garlic clove
- lime juice
- salt & pepper
To make these, start by preheating your oven to 350, then start sautéing onions and zucchini for 7-10 minutes until they’re soft and becoming a bit golden brown.
In the meantime, let’s work on the cilantro jalapeño sauce. Add your soaked cashews, a couple slices of jalapeño (less for less spicy), a big handful of cilantro, garlic, EVOO, salt, pepper, lime juice, and about 3 tbsp of water. Blend until smooth and creamy. You can add a bit more water if it looks too thick.
Then you can add in the black beans, paprika, salt, pepper, and cumin. Once the beans are warmed up, add about a 1/4 of the cilantro jalapeño sauce, mix everything then turn to remove the pan from heat.
Now that you’re ready to assemble these babies, you can grab an oven-safe pan, put a little EVOO and the bottom, just a little so that they don’t stick. Then take your tortillas, add in the filling and roll them up. Bake for 20 minutes, then smother on that delicious sauce, sprinkle some more cilantro and enjoy!