Dairy Free Beef and Black Bean Enchiladas
So dang good, you won’t even miss the cheese!
Serves: 6 People
Prep Time: 25 minutes
Total Cook Time: 50 minutes
Ingredients:
For the Cashew Queso
2 c cashews, soaked in water for 4 hours (or soaked in very hot water for 30 minutes)
zest and juice of 1 lime
1/2 packet of low sodium taco seasoning blend (about 1.5 Tbsp)
1 Tbsp nutritional yeast
1/2 cup plus 2 Tbsp fresh filtered water
1 tsp salt
1 tsp chili powder
1/2 tsp cayenne pepper (feel free to add more if you want more heat)
For the Enchiladas
olive oil
1/2 yellow onion, chopped
1 box of cherry tomatoes
1 tsp salt
4 garlic cloves, minced
2 cups low sodium chicken broth
1/2 packet of low sodium taco seasoning blend (about 1.5 Tbsp)
2 lbs ground beef (or turkey)
1 can black beans, rinsed and drained
6-8 tortillas
Instructions:
Preheat oven to 350* F.
Rinse and drain cashews. Then, blend the cashew queso ingredients together until completely smooth, and set aside.
In a large pan, heat enough olive oil to cover the bottom of the pan (about 3-4 Tbsp) on medium high heat until shimmering. When heated, add the yellow onion, cherry tomatoes, and salt, and saute until softened, about 7 minutes. Add the garlic into the pan and stir for another minute.
Add chicken broth and the other half of the taco seasoning blend to the pan and stir until incorporated. Bring this mixture to a boil and then take it off the heat. Puree this mixture in a blender until it becomes a sauce. Taste and add additional spices or hot sauces if desired. Set aside.
In a separate pan, brown the ground beef, seasoning it with a little salt and pepper. Then, add in the black beans and cook until warmed through.
Add 3/4 cup of sauce into the pan, and mix thoroughly with the browned beef and black bean filling. Save the remaining sauce to cover the Enchiladas.
Grease a 13 x 9 baking dish with a neutral oil, and add 1/4 cup of sauce to cover the bottom of the pan.
In the center of a tortilla, spread about 1 Tbsp of the cashew queso. Top the queso with about 1/4 cup of the beef and black bean mixture. Roll the tortilla and place it in the bottom of the baking dish. Repeat with the remaining tortillas, laying them tightly next to each other until the baking dish is full.
Cover the tortillas in the remaining sauce. Then, scoop the remaining cashew queso on top of the sauce. Swirl the queso mixture and the sauce, making sure to cover the enchiladas. Top the baking dish with aluminum foil, and bake for 25 minutes, uncover, and broil for an additional 3-4 minutes.
Allow Enchiladas to cool for a few minutes before cutting and serving.
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