I love enchiladas. I’m tempted to order them at restaurants, but they’re often a big cheese bomb on a plate, so I prefer to make them at home. These have no cheese and are packed with a triple threat of green things: zucchini, poblano, and tomatillos. There’s tofu in the filling, but it’s undetectable once baked in. Instead of cheese on top, a lime cashew cream gets drizzled on along with the other fresh fixings. <br /> <br />Reprinted from Love & Lemons Every Day by arrangement with Avery, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2019, Jeanine Donofrio

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