Enchiladas With Chunky Salsa, Cheesy Sauce, and Spicy Nut Meat

FOR THE TORTILLAS:

• 1/2 cup chopped onion

• 1 cup corn

• 1 cup chopped tomatoes

• 1/4 cup ground flax seeds

• Salt and pepper, to taste

FOR THE CASHEW CHEESE:

• 1 cup cashews

• 1/4 cup nutritional yeast

• 2 tablespoons miso

• 1/2 teaspoon turmeric

• 1 garlic clove

• 3/4 cup water, as needed

• Juice from 1/2 lemon

FOR THE TACO MEAT:

• 1/3 cup walnuts

• 1/3 cup pumpkin seeds

• 1 tablespoon extra virgin olive oil

• Cumin and coriander, to taste

• Salt, to taste

FOR THE SALSA:

• 2 tomatoes

• 1/2 onion

• 1 avocado

• 1/3 cup fresh cilantro

• Juice from 1/2 lemon

• Salt and pepper, to taste

PREPARATION

TO MAKE THE TORTILLAS:

1 Put the onion, corn and tomato in your food processor and pulse until it becomes all mushy.

2 add the flax seeds and salt and pepper and process until it thickens up.

3 Spread this mixture evenly into 3 large circles on dehydrator sheets and dehydrate for 1 few hours or until they are pliable.

4 Alternatively, you can spread the mixture on parchment paper-lined baking pans and put them in the oven at the lowest temperature.

TO MAKE THE CHEESE:

1 blend all the ingredients together until smooth and creamy.

2 Pour into a bowl and set aside.

TO MAKE THE TACO MEAT:

1 Pulse all the ingredients in your food processor until it forms a crumbly mixture.

2 Put in a bowl and set aside.

TO MAKE THE SALSA:

1 Chop up the produce, throw it in a bowl

2 Season it with the lemon juice and salt and pepper.

TO ASSEMBLE:

1 Fill up your tortillas with salsa, nut meat and a little bit of cheese

2 Then roll them up and cover them all with more cheese sauce and the remains of your other fillings.

NUTRIONAL INFORMATION