Sour Cream Enchiladas

Preheat oven to 425°F. Combine the zucchini (1 medium), onion (0.5 medium), corn frozen (1.5 cups), and cauliflower florets (3.5 cups) in a large rimmed pan. Drizzle with olive oil (2.5 tbsp) and salt (0.5 tsp), stir, and spread evenly.

Roast for 25 minutes. Remove from oven and set aside. Reduce oven temperature to 375°F. Start 25m timer

For the sauce: Soak the cashews (1.5 cups) in boiling hot water for 5 minutes in a bowl or measuring cup, or simply boil them for 5 minutes in a small pot. Drain. Start 5m timer

Add the drained cashews (1.5 cups) to a high-powered blender along with the can green chiles (8 ounces), water (1 cup), and salt (1 tsp). Blend until very smooth and creamy, scraping down the sides as needed.

Lightly grease the bottom of a large 9x13 inch casserole dish.

In a large bowl, combine the roasted vegetables, black beans (1 can), adobo sauce (2 tbsp), 0.5 cup of the prepared sour cream sauce, and salt (0.5 tsp). Mix well.

If using corn tortillas (12), warm them by wrapping in damp paper towels and microwaving for 1 minute. Start 1m timer

Fill each tortillas (12) with approximately 0.5 cup of the filling and roll up carefully. Place seam-side down in the baking dish. Repeat until the dish is full. Top with the remaining sour cream sauce, and spoon any leftover filling on top if desired.

Place the enchiladas in the oven and bake, uncovered, for 15-20 minutes until hot. Start 17m timer

Serve with chopped [to_garnish cilantro] and [to_garnish green onions], if desired. Enjoy!