Vegan Enchiladas
Akasha Richmond stuffs her enchiladas with squash, mushrooms, kale and corn, then tops them with a tangy tomatillo sauce and rich cashew crema.More Vegan Main Dishes
March 2012
Gallery
Credit:
© Con Poulos
Recipe Summary
Ingredients
Directions
Make Ahead
The enchiladas can be kept at room temperature for up to 4 hours. The cashew crema can be refrigerated overnight. Serve at room temperature.
Suggested Pairing
Earthy mushrooms and sweet squash go well with the fruitiness of Pinot Noir.