Filling:
3 cups finely chopped vegetables (onion, sweet bell peppers, green or yellow zucchini, mushrooms, and spinach may be used)
1 tablespoon Bragg Liquid Aminos or 1 teaspoon soy sauce
¼ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon cumin
¼ teaspoon basil
Topping:
1 can black beans, drained
1 cup fresh or frozen corn
¼ cup chopped sweet or green onion
¼ teaspoon cumin
¼ teaspoon salt
1 teaspoon lime juice (may use lemon)
15 – ounce can seasoned petite diced tomatoes in juice, or 2 cups salsa or pasta sauce of choice.
2 cups Simple Cheese Sauce*
1-2 tablespoons chopped fresh cilantro leaves.
1. Preheat a nonstick or well-seasoned cast-iron skillet to medium-hot.
2. Meanwhile, place about 1 cup of water in a shallow bowl or pie plate.
3. Dip tortillas in the water, one at a time, and place on the hot skillet, 30 seconds on each side.
4. Cover cooked tortillas with a towel – if they are warm and moist, they stay pliable for rolling into enchiladas.
5. Place filling vegetables and seasonings in the nonstick skillet, and add about 2 tablespoons of water. Cover and cook on medium-high for 6-7 minutes. Lift the lid and stir every 2 minutes.
6. Using an oblong casserole dish (Pyrex 9″x13″ or similar), cover the bottom with the canned petite diced tomatoes or salsa and ¾ cup of the Cheese Sauce. Place a small amount of filling in each tortilla and roll up. Place on top of the tomato sauce in the casserole dish, and drizzle the top with the remaining Cheese Sauce.
7. Mix together the topping and arrange it down the center of the rolled tortillas. Garnish with fresh cilantro leaves and bake covered for 30 minutes at 350°F until heated through. Remove the cover during the last five minutes.
* Simple Cheese Sauce
1 cup raw cashew nuts
2 cups water
½ large or 1 small red bell pepper (or ¼ cup canned pimentos or red peppers)
1½ teaspoons salt
2 teaspoons onion powder
2 tablespoons food yeast flakes (optional)
½ teaspoon garlic powder
Blend smooth (about 2 minutes) and then bring to a boil, stirring until thick.
Source Seven Secrets Cookbook: use with permission.
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