I always get very excited about the Superbowl, mainly because it’s the day that O and I arrived in NYC, so it’s an anniversary of sorts. I also use anything as an excuse to plan a nice meal/ celebration. Today we went for a mexican theme and cooked this yummy dish (it’s vegan and healthy and delicious) and then made a Superbowl Sundae (see what I did there) using salted caramel ice cream, salted almond butter with flax seeds and chocolate covered grahams – it was so yummy. I also had the most wonderful surprise. O presented me with an incredibly beautiful watch as a symbol of our time here and to thank me for our boys (a posh push present). I’m completely in awe. It was love at first sight for me and the rose gold rolex.
black bean enchiladas with roasted red pepper cashew cream
- 1 (15-ounce) can black beans
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1/4 cup water
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon kosher salt
- 1 1/2 tablespoons olive oil
- 1/2 cup chopped red onion
- 1 1/2 cups chopped zucchini
- 1/2 cup fresh or frozen corn kernels
- 1 batch Smoky Black Beans (see above)
- 10 taco-sized white corn tortillas
- 2 cups salsa verde (store-bought or homemade; here’s my recipe)
- 1 batch roasted red pepper cashew cream
- 1/2 cup chopped fresh cilantro
- 1/4 cup roasted pepitas
- Place all of the ingredients into a medium saucepan (including the liquid from the beans) and simmer on low heat for 5-8 minutes, until warmed through. Drain the beans (don’t rinse them though!) and set aside.
- Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Sauté the onion for about 2 minutes, until slightly softened. Add the zucchini and corn to the skillet and continue to cook for an additional 5 minutes until the veggies are easily pierced with a fork. Add the drained black beans to the skillet, stir to combine, and remove from the heat. Allow the black bean mixture to cool slightly before trying to roll the enchiladas.
- Preheat the oven to 375°F and generously grease the bottom of a baking dish with olive oil. (I used 2 small baking dishes, but a 9 x 9 sized baking dish should work fine.) Pour a 1/2 cup of salsa verde into the bottom of the baking dish and spread it around to coat the entire bottom of the dish and set aside.
- Divide the black bean and veggie mixture into each tortilla (about 1/4 cup of filling for each enchilada) and place seam side down in the baking dish. Continue with the rest of the filling until all of the tortillas are rolled and lined up snuggly in the pan. Top with the remaining 1 1/2 cups of salsa verde, making sure to cover all of the enchiladas. Bake for 20-25 minutes, until warmed through. Remove from the oven and allow the enchiladas to cool on the counter for 10 minutes.
- Pour the cashew cream liberally over the top of the enchiladas until they are completely smothered, then garnish with the cilantro and toasted pepitas before serving.
- 1 1/2 cups raw cashews, soaked in water for 30 minutes and drained
- 1 roasted red bell pepper, seeds and skin removed or from a jar is fine.
- 3/4 cup filtered water
- 1 small clove of garlic
- 1/4 cup minced red onion
- 3/4 tablespoon lemon juice
- 1 teaspoon salt to taste
- Add all of the ingredients in a high powered blender or food processor and blend on high, stopping to scrape down the sides if necessary. Blend until the cashew cream is smooth and silky with no chunks. Taste and adjust seasonings to your liking.