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Enchiladas with Cheezy Sauce
Enjoy a satisfying main dish with a Mexican flair! The seasoned veggie filling is folded into corn tortillas, and topped with an irresistible "cheezy" sauce that is equal parts smooth, creamy and tangy.

G-BOMBS: onions, mushrooms

"You're going to want to make at least a double batch of the Cheezy Sauce as it is great on darn near everything." – vaporz
Ingredients
  • 8 corn tortillas
  • subheading: FOR THE FILLING:
  • ½ teaspoon chili powder
  • ½ teaspoon cumin
  • ½ teaspoon coriander
  • ½ teaspoon cardamom
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper
  • ½ cup diced onion
  • 2 tablespoons chopped garlic
  • 1 red bell pepper
  • 1 green bell pepper
  • 4 cups sliced mushrooms
  • 2 cups chopped cauliflower
  • ½ cup diced tomato
  • ¼ cup chopped cilantro
  • subheading: FOR THE CHEEZY SAUCE:
  • ¾ cup raw cashews
  • ¼ cup hemp seeds
  • ¼ cup unsweetened soy, hemp or almond milk
  • 2 tablespoons lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon Dijon mustard
  • ¼ teaspoon turmeric
  • ¼ teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon black pepper
Steps
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