The vegan, gluten-free enchiladas that we've been making all summer long.
come together quicklyThey also, notably, don't have a lick of cheese or cream——which is especially welcome in keeping things light and fresh during hot summer evenings. Instead, the richness comes from an impossibly creamy cashew lime cream and a generous heaping of fresh avocado that both go on top, right after the enchiladas come out of the oven.
Speaking of the oven, here's the best news: After the filling is done on the stove , these enchiladas bake up in about 20 short minutes. Even when the last thing I want to do is make my apartment even, it's a small price to pay. Besides, the recipe makes a good amount, so it wouldn't be out of line to freeze the baked-up leftovers and enjoy them later on . I know that'll be my go-to move all summer.
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