Orange Pumpkin Vegan Enchiladas
Print RecipeIngredients
Enchilada Sauce Ingredients
- Juice & zest of ½ Limoneira navel orange
- 1 15-ounce can pumpkin
- 1 15-ounce can fire roasted tomatoes
- ½ cup canned coconut milk
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- ½ teaspoon Himalayan pink salt
- ¼ teaspoon black pepper
- ½ teaspoon chili powder
Cashew Cream Ingredients
- ½ cup cashews soaked overnight, drained & rinsed
- ½ cup canned coconut milk
- ½ Limoneira classic lemon juiced
Other Ingredients
- 2 cups cannellini beans drained & rinsed
- Shaved Brussels sprouts
- 8 corn tortillas
- 2 small avocados
- Small bunch fresh cilantro
Instructions
- Preheat oven to 350 degrees Fahrenheit.
- Add enchilada sauce ingredients into a high-speed blender and blend until smooth. Set aside.
- Add cashew cream ingredients into a high-speed blender and blend until smooth.
- In a large bowl, add beans, shaved brussels sprouts and half of the enchilada sauce. Stir to combine.
- Add a scoop of bean mixture into each corn tortilla.
- In the bottom of a casserole dish, add a thin layer of enchilada sauce, rolled corn tortillas and top with remaining enchilada sauce and cashew cream.
- Bake for 35 minutes.
- Top with sliced avocado, cilantro and enjoy!