PORTOBELLO AND POBLANO ENCHILADAS WITH SMOKY POBLANO QUESO Ingredients 3 poblano peppers 1 tablespoon coconut oil 2 garlic cloves, minced 1½ cups diced yellow onion 10 ounces baby bella mushrooms, diced sea salt 1 15-ounce can black beans, drained and rinsed 1 tablespoon water 1 teaspoon cumin ½ teaspoon smoked paprika ¼ teaspoon sea salt dash of cayenne pepper 4 10-inch tortillas (I used sprouted grain tortillas) ½ cup raw cashews, soaked in water for 30 minutes 1 cup water 1 heaping cup peeled and diced yellow squash ¼ cup nutritional yeast 1 tablespoon lemon juice 1½ tablespoons arrowroot powder ¾ teaspoon sea salt pinch of cayenne 1 avocado 1 lime optional garnishes: green onions, cherry tomatoes, cilantro Instructions Char the whole poblano peppers over an open flame. I just set each over its own burner and turned them over with tongs every 3-4 minutes. Once the skin is completely blackened, move the peppers to a large bowl and cover them with a damp paper towel. Let them sit for 10 minutes to steam. Once theyve steamed, carefully remove the charred skin, de-stem, and de-seed. Then, finely dice one of the peppers and set aside in a bowl and largely dice the other two peppers and set aside in another bowl. Preheat oven to 350 degrees Fahrenheit. Add coconut oil to a large skillet over medium heat. Add in the garlic and yellow onion. Cook for 4-5 minutes. Add in the mushrooms and a pinch of salt, to taste. Cook for 8-10 minutes or until the mushrooms are tender and most of the water has evaporated. Stir in the largely-diced peppers and cook for one more minute. Remove the veggie mixture from the heat and set aside. Add the black beans, tablespoon of water, cumin, paprika, ¼ teaspoon sea salt, and cayenne pepper to a bowl and mash into a chunky paste with the back of a fork. Prepare each enchilada by spreading the black bean mixture evenly over the tortilla, scoop ½ a cup of the mushroom and poblano mixture over the bottom third of the tortilla and carefully roll the tortilla. Place the enchilada, seam down, into a baking pan. Repeat with each tortilla. Use any remaining mushroom mixture to surround the tortillas to keep them moist while they bake. Bake for 16-18 minutes. I loosely draped a piece of foil over the enchiladas so that they wouldnt dry out while baking. As the enchiladas bake, prepare your smoky poblano queso by adding the soaked cashews, 1 cup water, chopped and peeled yellow squash, nutritional yeast, lemon juice, arrowroot powder, ¾ teaspoon sea salt, and a pinch of cayenne to a high-speed blender. Blend on high for 2-3 minutes or until the mixture is perfectly smooth. Add the liquid to a sauce pan and heat over medium-low, whisking continuously until thickened. This process will take about 8-10 minutes so be patient. When desired thickness is reached, turn off heat and stir in the finely-diced poblano pepper. Prepare the avocado sauce by adding the flesh of one avocado, juice of one lime, and a pinch of sea salt to a food processor. Process for 3-4 minutes or until completely smooth. If you want to pipe the mixture over your enchiladas, carefully spoon it into the corner of a Ziploc bag and cut off a tiny portion of the corner of the bag. Remove the enchiladas from oven, let cool for a few minutes to set. Plate each enchilada, drizzle with queso and avocado sauce, and top with desired garnishes(tomatoes, green onion, cilantro, etc). Serve and enjoy.
Posted on: Tue, 20 Jan 2015 03:30:00 +0000
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