Vegan Sour Cream Enchiladas

Name: Vegan Sour Cream Enchiladas
Ingredients: 1 medium zucchini, diced; 1/2 medium onion, chopped; 1 1/2 cups fresh or frozen corn; 3-4 cups cauliflower florets ((or sub vegan chik'n nuggets, cut up)); 2-3 tablespoons olive oil; 1/2 teaspoon salt; 1 1/2 cups raw cashews; 8 ounces canned green chiles, including their juices; 1 cup water; 1 teaspoon salt; (1) 15-oz can black beans, drained and rinsed (1 1/2 cups); 2 tablespoons adobo sauce, from a can of chipotle in adobo*; 1/2 teaspoon salt, or to taste; 12 medium-sized flour tortillas, OR 15-20 corn tortillas; Optional: chopped cilantro and green onions, for serving

"Amazing Sour Cream Enchiladas with no dairy or meat! They are filled with roasted vegetables, and covered in a rich sour cream sauce. Easy and delicious!..."

INGREDIENTS

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1 medium zucchini, diced

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1/2 medium onion, chopped

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1 1/2 cups fresh or frozen corn

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3-4 cups cauliflower florets ((or sub vegan chik'n nuggets, cut up))

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2-3 tablespoons olive oil

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1/2 teaspoon salt

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1 1/2 cups raw cashews

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8 ounces canned green chiles, including their juices

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1 cup water

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1 teaspoon salt

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(1) 15-oz can black beans, drained and rinsed (1 1/2 cups)

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2 tablespoons adobo sauce, from a can of chipotle in adobo*

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1/2 teaspoon salt, or to taste

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12 medium-sized flour tortillas, OR 15-20 corn tortillas

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Optional: chopped cilantro and green onions, for serving

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