I love enchiladas. I’m tempted to order them at restaurants, but they’re often a big cheese bomb on a plate, so I prefer to make them at home. These have no cheese and are packed with a triple threat of green things: zucchini, poblano, and tomatillos. There’s tofu in the filling, but it’s undetectable once baked in. Instead of cheese on top, a lime cashew cream gets drizzled on along with the other fresh fixings.
extra-virgin olive oil, plus more for brushing
small yellow onion, halved and thinly sliced
poblano pepper, stemmed and seeded, sliced into thin strips
sea salt, plus more to taste
small zucchini, halved lengthwise, then cut into thin half-moons
garlic cloves, minced
freshly ground black pepper
cooked black beans, drained and rinsed
firm tofu, patted dry and crumbled
1 1/2 cups
corn tortillas, warmed** (see note below)
diced red onion (for topping)
radishes, sliced paper-thin (for topping)
avocado, diced (for topping)
chopped fresh cilantro (for topping)
jalapeño or serrano pepper, thinly sliced (optional, for topping)
Lime slices (for serving)
In This Recipe
Lime Cashew Cream
Preheat the oven to 400°F.
Make the cashew lime sour cream: In a high-speed blender, place the cashews, water, garlic, lime juice, and salt and blend until smooth. Chill until ready to use.
Make the enchilada filling: In a large skillet, heat the olive oil over medium heat. Add the onion, poblano, and a pinch of salt and cook until the onion is soft, about 5 minutes. Add the zucchini, coriander, and cumin and cook until lightly browned, about 5 minutes more.
Stir in the garlic, salt, and black pepper. Remove from the heat and transfer to a large bowl. Stir in the black beans and tofu.
Brush a 9 × 13-inch baking dish with olive oil, then spread a heaping 1⁄2 cup of the tomatillo salsa on the bottom of the dish. Fill each tortilla with about 1⁄2 cup of the enchilada filling. Roll the tortillas and place them seam-side down in the baking dish. Pour the remaining 1 cup salsa over the enchiladas, down the middle, leaving a bit of the edges dry. I do this so that the edges of the tortillas become a little crunchy. Bake, covered, for 15 minutes. Uncover and bake for 10 minutes more.
Let the enchiladas cool slightly, then drizzle with half of the cashew lime sour cream. Top with the diced red onion, radishes, avocado, cilantro, and jalapeño, if using. Serve with the lime slices and remaining cashew cream on the side.
**Note: Warm the tortillas for 20 seconds in the microwave, wrapped in damp paper towels, or heat for 10 minutes in the oven, wrapped in aluminum foil.