Enchiladas with Avocado Jalapeno Crema

Enchiladas

• 1/2 onion
• 3 garlic cloves, crushed
• 1 red pepper
• 1 orange pepper
• 1 block extra firm tofu
• 1 can fire roasted tomatoes
• 1 envelope taco seasoning
• Handful of cilantro
• 1 lime, juiced
• 1/2 cup cashews
• 1/4 cup water
• 12 mini tortillas (corn for gluten free)

Avocado Creama

• 1 avocado
• 1 jalapeno
• Handful of cilantro
• 1/4 cup hemp seeds
• 1-2 limes, juiced
• 1 garlic clove
• 1 tsp maple syrup
• 3-4 tbsp water

• Sautee onions and peppers for about 5 minutes until soft, and then add in crushed garlic.
• Chop tofu into slices and drain excess water while your veggies cook. Once ready, mash tofu into your veggies. (I squish it in my hands).
• Blend can of fire roasted tomatoes, add 1/2 to your veg and tofu. Use the other half to coat your baking dish.
• Blend cashews with water to create a cashew cream. Add to pan with veggies.
• Mix in handful of cilantro and lime.
• Turn off to heat on your pan. Roll veggia mix into tortillas and place seam down in a baking dish.
• Bake for 20 minutes. Broil for a short time after if not browned.
• While enchiladas bake, create your Avocado Creama by adding all sauce ingredients to a blender. Blend until smooth.
• Pour creama on top of enchiladas and enjoy!