"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.
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
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 firstname.lastname@example.org