Black Bean & Brown Rice Veggie Enchiladas with Collard Wraps, Cashew Cheeze and Tomatillo Avocado salsa
Vegan, Vegetarian, Meat-free, Plant Based, Gluten Free, Dairy Free
If my recent recipes haven't sparked your interest yet, please let this one be the one you try. Holy YUM, this recipe was amazing!! Because I cannot have gluten, I opted to use collard greens to wrap my enchiladas. What an awesome way to get more greens into my meal...without missing the tortillas at all. I used up a lot of veggies that I had on hand, but you can tweak this - as with any recipe - according to your liking and what you have at home.
I made the cashew cheeze sauce based on a recipe by Melissa Costello of Karma Chow. If you don't have her cookbook The Karma Chow Ultimate Cookbook, please consider purchasing it. I absolutely LOVE her recipes! Having done her vegan cleanse in early 2011, I learned so many nutritional tips but I also connected with some pretty amazing people. She's definitely one of the people who inspired me to adopt a healthier lifestyle.
Onto my recipe!! Minus, the cashew cheeze, this is a Fit & Healthy Mommy original recipe so please link to my blog or Facebook page should you recreate or share my recipe. As always, please comment here or post on my Facebook page to let me know if you make one of my recipes and what you thought about it. Tag me on Instagram @FitHealthyMommy & #FitHealthyMommy and if you're doing my Meat Free May Challenge, tag #MeatFreeMay. Thank you!!
Ingredients for the enchiladas:
6-8 large collard green leaves
1 cup cooked brown rice
1 can salt free organic black beans, divided
1/2 cup diced yellow squash
1/2 cup diced zucchini
3/4 cup diced mushrooms
3-4 kale leaves, chopped small, stems removed
1 tsp Himalayan sea salt
1 tsp cumin
1 tsp garlic powder
3T chili sauce, divided
coconut oil
1 recipe cashew cheeze sauce (at the bottom of this page)
Ingredients for Tomatillo Avocado salsa:
3 tomatillos, diced
2 avocados, diced
1/3 cup red onion, diced
coconut oil
chili sauce to your liking
In deep, wide pan, boil a few cups of water. While waiting for the water to boil, lay each collard leaf flat. Take a sharp knife and slice the woody stem at an angle, gently, to flatten the leaf for easier rolling. Lay the leaves flat in the pan of water for a minute to soften. They will turn bright green. I did 2 or 3 leaves at a time so they wouldn't stick together. Place to the side and make the filling. Pulse the cooked brown rice and 2/3 of the can of black beans, cumin, salt & garlic powder in food processor. Place mixture into a large mixing bowl. In saute pan, add coconut oil then add mushrooms, zucchini and squash. Cook until slightly browned. Add the veggies to the rice mixture. Add in the kale and rest of the whole black beans that you reserved and mix until combined.
To make the salsa, simply add the diced tomatillos & red onion to a little bit of coconut oil in a small saute pan. Cook for just a few minutes until veggies soften then add chili sauce. I added about a tablespoon. Place this mixture in a small bowl and add diced avocado. Stir together. That's it!
Prepare a 9x13 baking pan. I use nonstick foil for easy clean up. Lay one collard leaf on a cutting board and spoon some of the rice & bean mixture onto the leaf. Fold up the two sides then roll the leaf. Please rolled leaf seam-side down in the baking dish. Complete these steps with all of the leaves.
Pour the cashew cheeze sauce over the rolled enchiladas and top with the tomatillo avocado salsa. Bake at 425 for about 25 minutes or until it's done. These reheat very well when using leftovers. Don't microwave them!! Toss them back into a 425 oven for 10-15 minutes until heated through.
Cashew Cheeze Sauce (based on Karma Chow's recipe)
approx 2 cups raw, unsalted cashews
juice of 1/2 lemon
1/4 cup nutritional yeast flakes
1/2 tsp smoked paprika
1 tsp chili sauce or powder
1 tsp garlic powder
1/2 tsp Himalayan sea salt
Soak cashews in water for 4+ hours. I soaked mine for about 6 hours. Drain and add to food processor with rest of the ingredients. Add enough water to just cover the cashews. Cover and pulse or run processor until smooth & creamy. I used my Vitamix and it turned out AMAZING! Watch the consistency and determine if you want to add more water to this out the sauce. Also, taste it!! You might find that you want more nutritional yeast or more spice. It's all to you and your taste buds!
Vegan, Vegetarian, Meat-free, Plant Based, Gluten Free, Dairy Free
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| Black Bean, Rice & Veggie Enchilada with Collard Greens, Cashew Cheeze and Tomatillo Avocado Salsa |
If my recent recipes haven't sparked your interest yet, please let this one be the one you try. Holy YUM, this recipe was amazing!! Because I cannot have gluten, I opted to use collard greens to wrap my enchiladas. What an awesome way to get more greens into my meal...without missing the tortillas at all. I used up a lot of veggies that I had on hand, but you can tweak this - as with any recipe - according to your liking and what you have at home.
I made the cashew cheeze sauce based on a recipe by Melissa Costello of Karma Chow. If you don't have her cookbook The Karma Chow Ultimate Cookbook, please consider purchasing it. I absolutely LOVE her recipes! Having done her vegan cleanse in early 2011, I learned so many nutritional tips but I also connected with some pretty amazing people. She's definitely one of the people who inspired me to adopt a healthier lifestyle.
Onto my recipe!! Minus, the cashew cheeze, this is a Fit & Healthy Mommy original recipe so please link to my blog or Facebook page should you recreate or share my recipe. As always, please comment here or post on my Facebook page to let me know if you make one of my recipes and what you thought about it. Tag me on Instagram @FitHealthyMommy & #FitHealthyMommy and if you're doing my Meat Free May Challenge, tag #MeatFreeMay. Thank you!!
Ingredients for the enchiladas:
6-8 large collard green leaves
1 cup cooked brown rice
1 can salt free organic black beans, divided
1/2 cup diced yellow squash
1/2 cup diced zucchini
3/4 cup diced mushrooms
3-4 kale leaves, chopped small, stems removed
1 tsp Himalayan sea salt
1 tsp cumin
1 tsp garlic powder
3T chili sauce, divided
coconut oil
1 recipe cashew cheeze sauce (at the bottom of this page)
Ingredients for Tomatillo Avocado salsa:
3 tomatillos, diced
2 avocados, diced
1/3 cup red onion, diced
coconut oil
chili sauce to your liking
In deep, wide pan, boil a few cups of water. While waiting for the water to boil, lay each collard leaf flat. Take a sharp knife and slice the woody stem at an angle, gently, to flatten the leaf for easier rolling. Lay the leaves flat in the pan of water for a minute to soften. They will turn bright green. I did 2 or 3 leaves at a time so they wouldn't stick together. Place to the side and make the filling. Pulse the cooked brown rice and 2/3 of the can of black beans, cumin, salt & garlic powder in food processor. Place mixture into a large mixing bowl. In saute pan, add coconut oil then add mushrooms, zucchini and squash. Cook until slightly browned. Add the veggies to the rice mixture. Add in the kale and rest of the whole black beans that you reserved and mix until combined.
To make the salsa, simply add the diced tomatillos & red onion to a little bit of coconut oil in a small saute pan. Cook for just a few minutes until veggies soften then add chili sauce. I added about a tablespoon. Place this mixture in a small bowl and add diced avocado. Stir together. That's it!
Prepare a 9x13 baking pan. I use nonstick foil for easy clean up. Lay one collard leaf on a cutting board and spoon some of the rice & bean mixture onto the leaf. Fold up the two sides then roll the leaf. Please rolled leaf seam-side down in the baking dish. Complete these steps with all of the leaves.
Pour the cashew cheeze sauce over the rolled enchiladas and top with the tomatillo avocado salsa. Bake at 425 for about 25 minutes or until it's done. These reheat very well when using leftovers. Don't microwave them!! Toss them back into a 425 oven for 10-15 minutes until heated through.
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| I used Eden Organic salt-free beans, and pre-cooked organic brown rice |
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| Some of my faves! I just found this Organicville gluten free chili sauce - SO GOOD! |
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| Kale from my garden |
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| Tomatillos |
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| Collard Green leaves, before adding to the boiling water |
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| Chopped veggies & kale |
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| Tomatillos & red onion for the salsa |
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| Zucchini, squash & mushrooms sauteing in coconut oil |
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| Brown rice, beans & veggies |
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| I HEART AVOCADOS!!! |
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| Tomatillo Avocado Salsa |
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| Ready to make the enchiladas! |
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| Fold the two sides, then roll up |
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| Seam side down in the pan |
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| Add cashew cheese sauce over top the rolled leaves then top with the salsa |
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| Fresh from the oven - doesn't it look amazing?? |
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| So many veggies - this is definitely a clean, healthy meat-free meal! |
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| YUM!!! |
Cashew Cheeze Sauce (based on Karma Chow's recipe)
approx 2 cups raw, unsalted cashews
juice of 1/2 lemon
1/4 cup nutritional yeast flakes
1/2 tsp smoked paprika
1 tsp chili sauce or powder
1 tsp garlic powder
1/2 tsp Himalayan sea salt
Soak cashews in water for 4+ hours. I soaked mine for about 6 hours. Drain and add to food processor with rest of the ingredients. Add enough water to just cover the cashews. Cover and pulse or run processor until smooth & creamy. I used my Vitamix and it turned out AMAZING! Watch the consistency and determine if you want to add more water to this out the sauce. Also, taste it!! You might find that you want more nutritional yeast or more spice. It's all to you and your taste buds!
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| Cashew Cheeze Sauce after mixing in my Vitamix |
