Root Vegetable Enchiladas with Green Chile Cashew Cream and Coconut Rice

These enchiladas take advantage of all the wonderful winter root vegetables that pop up around this time of year. The grocery store has huge bins of really bizarre shaped squashes and pumpkins that are often looked past because they aren't a familiar shape. I challenge you to pick the scariest looking one and use it for these enchiladas!

Winter squash, sweet potato and turnips roasted and rolled into enchiladas with red sauce and smooth green chile cashew cream. Serve with coconut rice and pinto beans for a feast any day of the week.

Cashew Cream
1/2 cup raw cashews
1/2 cup coconut milk
3 tbl nutritional yeast
2 oz fire roasted green chiles
1/4 tsp salt
1/8 tsp pepper

Combine all of the ingredients and blend until smooth and creamy.

Coconut Rice
1 cup long grain brown rice
1-15oz can coconut milk
1/2 water
1 garlic clove
1 bay leaf
1/2 tsp salt
3 tbl chopped cilantro

Combine the rice, coconut milk, water, garlic, bay leaf and salt in a pot and bring to a low boil. Reduce heat, cover and cook over medium-low until tender.
Let sit covered for 5 minutes then fluff with a fork, remove the bay leaf and add the cilantro.

Root Vegetable Enchiladas
7 enchiladas
1 small winter squash, medium dice
1 small turnip, medium dice
1 small sweet potato, medium dice
1 yellow onion, small dice
2 oz fire roasted green chiles
2 tbl extra virgin olive oil
1 tbl cumin
1 tsp dried oregano
1 tsp salt
1/4 tsp pepper
3 tbl chopped cilantro, divided
7-9" flour tortillas
1-15oz can red enchilada sauce

Preheat the oven to 425.
Toss the squash, turnips, sweet potato and onion with the chiles, olive oil, cumin, oregano, salt and pepper.
Roast on a baking sheet for 35 minutes until fork tender. Add 2 tbl of cilantro and set aside. Reduce the heat to 350.
Pour 1/4 cup of the enchilada sauce in the bottom of a small casserole dish.
Roll up the roasted vegetables in tortillas and pack tightly in the dish. Pour the remaining enchilada sauce over the top, cover with foil and bake for 20 minutes.
Drizzle with cashew cream and garnish with cilantro. Serve with pinto beans and coconut rice.