Vegan Spinach and Hominy Enchiladas With Spicy Cashew Cream Recipe

Vegan Spinach and Hominy Enchiladas With Spicy Cashew Cream Recipe
23 Ingredients
  • For the Salsa Verde
  • 1 1/2 pounds tomatillos, husks and stems removed
  • 1 to 2 jalapeño or serrano peppers, stem and seeds removed
  • 2 medium white onions, divided
  • 1 bunch fresh picked cilantro leaves and tender stems, divided
  • Kosher salt
  • 2 tablespoons fresh juice from about 2 limes, plus 1 lime cut into wedges for serving
  • For the Filling
  • 2 tablespoons vegetable oil
  • 4 medium cloves garlic, thinly sliced, divided
  • 2 teaspoons ground cumin seed
  • 1 teaspoon ground ancho chili powder
  • 2 bunches flat leaf spinach, washed and roughly chopped
  • Freshly ground black pepper
  • 1 (28-ounce) can hominy, drained
  • For the Cashew Cream
  • 1 cup rosted cashews
  • 1 medium clove garlic
  • 2 chipotle peppers packed in adobo sauce
  • 1/2 cup water or vegetable stock
  • 1 teaspoon red wine vinegar
  • To Assemble
  • 18 soft corn tortillas, warmed and wrapped in foil or stored under a damp dish towel
Nutrition
518
26% daily value
6 servings
                                       
                                            balanced, high-​fiber, vegetarian, gluten-​free
     

Fat

31% 20

Saturated

15% 3

Trans

- 0

Monounsaturated

- 10

Polyunsaturated

- 5

Carbs

25% 76

Carbs (net)

- 61

Fiber

61% 15

Sugars

- 12

Sugars, added

- 0

Protein

32% 16

Cholesterol

- 0

Sodium

54% 1287

Calcium

24% 236

Magnesium

64% 269

Potassium

30% 1429

Iron

45% 8

Zinc

43% 5

Phosphorus

77% 541

Vitamin A

79% 715

Vitamin C

75% 68

Thiamin (B1)

29% 0

Riboflavin (B2)

28% 0

Niacin (B3)

30% 5

Vitamin B6

53% 1

Folate equivalent (total)

63% 253

Folate (food)

- 253

Folic acid

- 0

Vitamin B12

0% 0

Vitamin D

0% 0

Vitamin E

32% 5

Vitamin K

495% 594
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