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Zucchini Black Bean Enchiladas with Cilantro Cashew Cream

"Health is a state of complete harmony of the body, mind and spirit. When one is free from physical disabilities and mental distractions, the gates of the soul open."

- BKS Iyengar

Zucchini Black Bean Enchiladas with Cilantro Cashew Cream

This is a yummy recipe for a fun, Ayurveda-inspired meal that's vegan, gluten-free and delicious. I'm not sure if my Mexican friends will approve, but I suspect they would also enjoy it.

In the steps to follow, you will prepare the rice, cashew cream and enchilada sauce separately, then assemble the enchiladas at the end.

Mexican Rice

  • 1/2 cup rice

  • 1 cup water

  • 1 tsp organic taco seasoning

  • 1/4 tsp salt

Preparation: Rinse rice and cook as usual with taco seasoning and salt.

Cilantro Cashew Cream

  • 3/4 cups cashews soaked overnight

  • 1 tbsp lemon juice

  • 1 tsp apple cider vinegar

  • 1/4 tsp nutritional yeast

  • 3 tbsp chopped fresh cilantro

  • 1/2 jalapeño (optional)

  • 1/3 cup water

Preparation: Blend all ingredients in a high speed blender to form smooth paste


Enchilada Sauce

  • 2 cans plain tomato sauce (30 oz total)

  • 1 chipotle pepper in adobo sauce + 1 tbsp adobo sauce

  • 1/2 tsp salt

  • 1/4 tsp black pepper

  • 1 tsp garlic powder

  • 1 tbsp sugar (or sweetener of choice)

  • 1 cup water

Preparation: Combine all ingredients in saucepan and heat on medium-high heat until boiling, then lower heat and simmer for 5 minutes.


  • 5 tortillas (I prefer organic corn-based or almond flour, if you can find them)

  • 1 zucchini squash, diced

  • 1 cup of black beans, cooked or canned

  • 1 green bell pepper, diced

  • 1 tsp grated garlic

  • 1/4 tsp hing

  • 1/4 tsp cumin powder

  • 1/4 tsp turmeric powder

  • 1 tbsp avocado oil

  • Salt per taste

Cooking & Assembly Instructions

1. Cook rice, make enchilada sauce, and blend cashew cream per instructions above.

2. Place a skillet on stove on medium heat. Add oil. Once heated, add in garlic, hing, zucchini, and bell peppers. Cook for 3-4 minutes, then add in cumin powder, turmeric powder, and salt. Continue cooking for additional 4-5 mins until zucchini is soft and cooked through.

3. Preheat oven to 350F.

4. In a mixing bowl, combine black beans, zucchini mixture, and 1/2 of cashew cream.

5. Layer rice into baking tray. Fill tortillas with zucchini/black bean mixture and layer on top of rice. Pour enchilada sauce. Bake for 7 mins.

6. Top with cashew cream, serve and enjoy.

In gratitude to Honey, Ghee and Tea for the inspiration of this recipe.

About the Author

Briya (Rachel) Freeman is a facilitator specialized in meditation, ayurveda and modern spirituality. She is passionate about exploring the potentials of human consciousness in a way that respects, unites and transcends global culture and tradition.

Briya is a long-term student of Berdhanya Swami Tierra, a female mystic and shaman of South American origin. She also holds studies in ayurveda at Anjali School of Ayurveda (Kerala, India) and a Bachelor’s degree in Commerce from the University of Ottawa. She is the creator of Ayurveda for Vibrant Living, a practical exploration of the fundamentals of the science of self-healing.

Briya is based in Ottawa, Canada and can be reached at


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