Created in partnership with Orlando Pride, these Vegan Enchiladas are so tasty and come together quick with a Spice World kick! Stuffed with a delicious mix of veggies and spices and topped with a tangy sauce, these enchiladas are a healthy and satisfying meal for any time of the day.
Add 1 ½ cups water to a medium saucepot; bring to a boil on high. Add cashews; remove the pot from heat; cover with a lid; and set aside 10 minutes.
Meanwhile, drain and rinse the beans. Juice a lemon (2 Tbsp). Prepare soy crumbles following microwave instructions; transfer to a medium bowl and stir in cauliflower, garlic, and beans until blended. Set aside.
Preheat the oven to 375°F. Add to a blender (or food processor): cashews with soaking water, lemon juice, nutritional yeast, Mexican seasoning, salt, and turmeric (if desired). Blend the mixture until smooth and creamy. Transfer the cashew sauce to a medium saucepot on low heat. Bring to a simmer for 2–3 minutes, whisking continuously, until warm and beginning to bubble and thicken. Reduce the heat to low and keep warm.
Spread ½ cup enchilada sauce in the bottom of a 13-x9-inch baking dish. Microwave tortillas on HIGH for 40 seconds to soften. Fill each tortilla with ⅓ cup of bean mixture and 1 Tbsp of cashew sauce. Roll up the tortilla around the filling and arrange it in a single layer in the baking dish, seam side down (it should be tightly fitted). Drizzle the top of the enchiladas with the remaining enchilada sauce, and evenly pour the remaining cashew sauce down the center of the enchiladas. Bake 20–25 minutes, until hot and bubbly.
Meanwhile, chop cilantro (½ cup). Top enchiladas with onions and cilantro.
