Vegan Green Enchiladas

INGREDIENTS:

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• FOR THE FILLING:
• 1 TBS cooking oil
• 1/2 onion. Finely sliced
• 2 cloves garlic, minced
• 1 cup corn kernels (can be from a can)
• 1/4 cup vegetable stock
• 2 Poblano chilies. Rinsed, seeds out and sliced
• 1 cup Bayo beans
• 12 Corn Tortillas
• ALMOND CREAM SALSA:
• 1/2 cup raw almonds
• 1/4 cup soy milk, unsweetened
• 1 clove garlic, peeled
• 1 tsp lemon juice
• 1 - 2 serrano chilies
• 1/3 cup tomatillos, drained
• GARNISH:
• 1/2 onion, finely chopped
• A small fresh bunch of fresh coriander, chopped

DIRECTIONS;

Preheat oven to 180 *C

FOR THE FILLING:

1. Heat the TBS of oil in a large skillet. Once hot, add the onion and sauté for 3-4 or until translucent and tender.
2. Lower the temperature and add the garlic and cook for 1 minute. Add the corn kernels and vegetable stock. Cover the pan an let to simmer on low heat for 2-3 minutes.
3. Uncover the skillet and add the sliced poblano chilies and 1 cup of beans.
4. Mix well and season with salt to taste. Reserve to use later.

TO MAKE THE ALMOND CREAM SALSA:

1. In a blender, liquidize almonds, soy milk, garlic, water, tomatillos and lemon juice until the mixture has a creamy consistency.
2. Blend in 1 or 2 serrano chilies if desired.
3. Check seasoning.
4. Reserve to use later.

TO ASSEMBLE THE ENCHILADAS:

1. As the corn tortillas have no gluten, they need to be warmed up in order to be flexible and not break when rolling.
2. Place the tortillas in a Tortilla Warmer and microwave for 1 minute. alternatively wrap them in a damp kitchen cloth and warm in the microwave. You can also heat them up on a Comal.
3. Put some of the almond salsa on the bottom of a pyrex or baking dish.
4. Fill each tortilla with a heaped TBS of the vegetable mixture. Roll them up tight and place in the container with the seam down.
5. Top with the rest of the salsa and bake for 8-10 minutes or until hot.
6. Once out of the oven, garnish with the chopped coriander and onion slices.

Buen Provecho!