Roasted Root Vegetable Enchiladas with Chipotle Cashew Cream

That's right ladies and gentlemen, ENCHILADAS.

You may have been asking yourself how you could create delicious, flavorful enchiladas without the cheese, and I assure you, I had the exact same concerns before I tried this dish for myself. The sweetness of the yams, along with the spiciness of the parsnips and earthiness of the beets topped with the smoky chipotle sauce gives flavor and depth far above and beyond and traditional enchilada I've ever had.

The only problem I have with this recipe is that whenever I prepare beets for roasting, my kitchen is instantaneously transformed into what appears to be a gruesome crime scene. Therefore, if you want to minimize the mess, you can replace the beets with a can of black beans, which, in my opinion, is just as good.

Now, let' talk about this cheese sauce. Awesome. The nutritional yeast, which will add a "cheesy" flavor to the sauce is an excellent source of B vitamins and is also a complete protein, so you can feel good about eating it! This sauce is so versatile that you will find yourself making it for other dishes as well...It's just that good.

As an added bonus you can make the Cilantro-Lime Brown Rice that was featured with this recipe. Honestly, the enchiladas are usually enough for me, but if you want to impress your friends and your family, I'd throw it in. Ole!

Roasted Root Vegetable Enchiladas
Makes 10 Enchiladas
From VegNews Nov/Dec 2008 issue

2 1/2 pounds yams, parsnips, and beets, peeled and diced
1 large yellow onion
2 Tbsp olive oil
2 tsp ground cumin
1/2 tsp salt
1/4 tsp black pepper
1 1/2 cups Chipotle Cashew Cream (see recipe below)
10 corn tortillas
14 ounces mild green or red enchilada sauce

Preheat oven to 425 degrees, and line a sheet pan with parchment paper. In a large bowl, toss vegetables, onion, olive oil, cumin, salt and pepper.

Spread veggies evenly on prepared sheet pan. Roast for 50 minutes, or until soft and lightly browned, flipping mixture after 25 minutes.

Remove from oven, let cool for 10 minutes and in a large bowl toss roasted veggies with 1 cup of cashew cream. (It is here I add the black beans if I am using them). Turn oven down to 350.

In a shallow plate, pour roughly half the enchilada sauce. Dip a tortilla into sauce to coat each side, spread 1/4 cup of roasted veggies into the tortilla, roll up tightly, and place into a 9x13-inch glass baking dish, seam side down. Continue with remaining tortillas, fitting two rows of five enchiladas each.

Pour remaining enchilada sauce over rolled enchiladas, and drizzle with remaining 1/2 cup cashew cream. Bake uncovered for 10 minutes to heat and lightly brown the cashew cream.

Chipotle Cashew Cream
Makes 1 1/2 Cups
1 cup raw cashews
1 cup water
1 canned chipotle pepper
3 Tbsp nutritional yeast
1/2 tsp salt
1/4 tsp black pepper

In a blender puree all ingredients until smooth

Cilantro-Lime Brown Rice
Makes 5 cups

1 medium white onion, chopped
1 cup cilantro, leaves and stems, rinsed and chopped
4 cloves garlic, peeled
1 tsp salt
1/4 tsp black pepper
Zest and juice of two limes
3 cups water
1 Tbsp olive oil
2 cups long-grain brown rice

Preheat oven to 425 degrees. In a blender puree onion, cilantro, garlic, salt, pepper, lime zest and juice, and water.

In a medium saucepan over medium heat, add olive oil and rice, and lightly toast for 3-5 minutes. Stir in cilantro mixture. Cover and bring to a boil over high heat.

Once the rice boils, place saucepan into oven and bake for 50 minutes. Remove and let sit covered for 10 minutes. Remove cover and fluff rice with fork before serving.