Mushroom Chard and Quinoa Enchiladas

Recipe

Serves 6

These enchiladas are the epitome of crowd-pleasing cold-weather fare. The sweet, gently spiced red sauce is the perfect complement to the filling: a richly textured combination of quinoa, black beans, and winter vegetables. Because preparing the components is somewhat involved, I’ve called for a simple garnish of chopped cilantro. But truth be told, I like to top these enchiladas with a drizzle of Savory Cashew Cream (this page)—a spin on sour cream—and a shower of fresh parsley or cilantro.

Sauce

• 1 tablespoon olive oil

• 1 cup (160g) diced onion

• 2 cloves garlic, minced

• 1½ teaspoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon chopped oregano

• 1 (14.5-ounce/411g) can diced tomatoes

• 1 teaspoon maple syrup

• 1/3 cup (80ml) water

• Salt

Enchiladas

• 1 tablespoon olive oil

• 1 small yellow onion, chopped

• 2 cloves garlic, minced

• 12 ounces (340g) cremini mushrooms, chopped

• 3 cups (225g) chopped Swiss chard

• ½ cup (75g) diced fresh poblano chiles

• ½ teaspoon ground cumin

• ¼ teaspoon salt

• 1½ cups (255g) cooked black beans (see this page)

• 1½ cups (280g) cooked quinoa (see this page)

• 10 (6-inch/15cm) whole wheat or corn tortillas

• ½ cup (20g) chopped fresh cilantro

Directions
1. To make the sauce, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté for 3 minutes. Add the garlic and sauté until the onion is tender and translucent, about 8 minutes. Stir in the chili powder, cumin, oregano, tomatoes, and maple syrup.
2. Transfer to a blender or food processor and process until smooth, adding the water as needed to adjust the consistency as you wish. Season with salt to taste.
3. Preheat the oven to 350°F (175°C).
4. To make the enchiladas, heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté until the onion is tender and translucent, about 8 minutes. Add the mushrooms and sauté until they release their liquids and the liquid evaporates. Stir in the Swiss chard and chiles and cook, stirring occasionally, until the chard wilts slightly. Stir in the cumin, salt, beans, and quinoa and continue to cook, stirring occasionally, until heated through.
5. To assemble and bake the enchiladas, spread a thin layer of the sauce in the bottom of a 7 by 11-inch (18 by 28cm) baking pan. Put about ¼ cup of the filling in the center of a tortilla and roll the tortilla up around the filling. Place it in the baking pan, seam side down. Repeat with the remaining tortillas and filling. Spread the remaining sauce evenly over the top.
6. Bake for 25 minutes, until the edges of the tortillas are crisp. Top the enchiladas with chopped cilantro.

Savory Cashew Cream
Makes about 2 ¾ CUPS (650 mL)

Cashew cream is a secret weapon of vegan cooking, supplying the creamy texture that many people fear they’ll miss in vegan cuisine. Use it in place of crème fraîche, sour cream, or dairy cream; as a garnish; or as a component of baked goods, soups—including the Gingered Carrot Bisque (this page)—and pasta sauces. As is, it’s also a wonderful vegan béchamel sauce.

• 2 cups (260g) cashew pieces, soaked in water for at least 3 hours and drained

• 1 to 2 tablespoons freshly squeezed lemon juice (optional)

• ½ teaspoon salt (optional)

• 1 cup (240ml) cold water, plus more if desired

1. Put the cashews in a food processor or high-speed blender and pulse a few times to grind them up. Add the lemon juice and salt. With the motor running, drizzle in the water and process until completely smooth (which may take a few minutes), stopping occasionally to scrape down the sides of the work bowl or blender jar. Add more water for a thinner consistency, if desired; you may want it as thick as whipped cream or as thin as coconut milk, depending on how you plan to use it
2. Stored in a covered container in the fridge, the cashew cream will keep for up to 6 days.