Zucchini Verde Vegan Enchiladas

Ingredients

• Lime Cashew Cream
• 1 cup raw cashews
• 1 cup water
• 1 garlic clove
• 2 tablespoons fresh lime juice
• 1/4 teaspoon sea salt, heaping
• 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
• 1/2 teaspoon sea salt, plus more to taste
• 1 small zucchini, halved lengthwise, then cut into thin half-moons
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 2 garlic cloves, minced
• 1/2 teaspoon freshly ground black pepper
• 1 cup cooked black beans, drained and rinsed
• 6 ounces firm tofu, patted dry and crumbled
• 1 1/2 cups tomatillo salsa
• 8 corn tortillas, warmed** (see note below)
• 1/4 cup diced red onion (for topping)
• 2 radishes, sliced paper-thin (for topping)
• 1/2 avocado, diced (for topping)
• 1/2 cup chopped fresh cilantro (for topping)
• 1/2 jalapeño or serrano pepper, thinly sliced (optional, for topping)
• 8 Lime slices (for serving)

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