Vegan Enchiladas | Umami

Ingredients

• Cashew Lime Sour Cream
• 1 cup raw cashews
• 1 cup water
• 1 garlic clove
• 2 tablespoons fresh lime juice
• Heaping ¼ teaspoon sea salt
• Enchiladas
• 1 tablespoon extra-virgin olive oil, plus more for brushing
• 1 small yellow onion, halved and thinly sliced
• 1 poblano pepper, stemmed and seeded, sliced into thin strips
• ½ teaspoon sea salt, plus more to taste
• 1 small zucchini, halved lengthwise, then cut into thin half-moons
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• 2 garlic cloves, minced
• ½ teaspoon freshly ground black pepper
• 1 cup cooked black beans, drained and rinsed (page 23)
• 6 ounces firm tofu, patted dry and crumbled
• 1½ cups Tomatillo Salsa (page 287), or store-bought
• 8 corn tortillas, warmed*
• Toppings
• ¼ cup diced red onion
• 2 radishes, sliced paper-thin ½ avocado, diced
• ½ cup chopped fresh cilantro
• ½ jalapeño or serrano pepper, thinly sliced (optional)
• Lime slices, for serving