White Enchiladas (Vegan)

This is one of my favorite recipes so far (another Happy Herbivore masterpiece).  Pretty quick and easy for a weeknight too!  The traditional Mexican recipe is made with chicken and queso sauce.  The vegan version was even better with chickpeas and a nutritional yeast-based sauce.  The sauce was so creamy and delicious!!  Gotta make this one again soon.

Ingredients

• 2 tsp cornstarch
• 2 tbsp water
• 2 1/2 tbsp green chiles
• 1/2 cup nondairy milk (unsweetened almond milk for me)
• 1/4 cup nutritional yeast
• 1 tsp yellow miso paste
• juice of 2 lemon wedges
• 1/4 tsp ground chipotle powder
• good dash of black pepper
• 1- 15 oz. can chickpeas, drained and rinsed
• 1 tsp cumin
• 1/2 cup salsa verde (green salsa)
• chili powder
• 4-5 whole wheat tortillas

Instructions

Serves 2.

1. Preheat oven to broil setting or 400 degrees F.
2. Whisk the cornstarch into the water and set aside.
3. Combine chiles, milk, nutritional yeast, miso paste, lemon juice, chipotle powder, and black pepper in a blender or food processor and whiz until really smooth.
4. Transfer sauce to a small saucepan, add cornstarch slurry, and bring almost to a boil over medium heat, stirring regularly.
5. Once it's at a near-boil, reduce heat to low and continue stirring and cooking until it thickens a little.
6. Taste, add more chipotle if desired (a little goes a long way).  Set aside, away from heat.
7. Transfer chickpeas to the food processor / blender (don't worry about rinsing it out first) and pulse a few times until the chickpeas are shredded but not pureed like refried beans.
8. Transfer into a mixing bowl and combine with cumin, salsa, and several dashes of chili powder.  Stir to combine.  Taste, adding a little more chili powder if desired.
9. Divide bean mixture among the 4-5 tortillas, lining it in the center of each tortilla.
10. Roll up and place the crease side down in a baking dish.
11. Bake in the oven until tortillas start to brown and are crispy to the touch (about 5 minutes for me).  You can also microwave them for 20-30 seconds instead but I like the crispiness from putting them in the oven.
12. Spoon already prepared sauce over the top, drizzle with salsa verde and serve.