Creamy Cashew Black Bean Mushroom Enchiladas
About this Recipe
For the Chipotle Peppers in Adobo Sauce, place unused peppers individually in zip lock snack bags and freeze for later use.
Ingredients
For the Enchilada Sauce:
30m
Prep
30m
Cook
4
Servings
About this Recipe
For the Chipotle Peppers in Adobo Sauce, place unused peppers individually in zip lock snack bags and freeze for later use.
Ingredients
For the Enchilada Sauce:
Preparation
Step 1
Preheat the oven to 350°F.
Step 2
Blend the cashews, 1 cup of black beans, and water together into a paste. Set aside.
Step 3
In a medium pot, heat the olive oil, and add the onion and jalapeno. Sauté for 1-2 minutes over medium heat, then add the mushrooms, and cook with the lid on for 2-3 minutes.
Step 4
Add the cashew bean blend to the pot, along with the spices, the other 1 cup of black beans, and stir together. Cook over low heat for 2-3 minutes. Add salt to taste and set aside.
Step 5
To heat the tortillas, place each one on a pan and cook for 1 minute on each side until browned and pliable.
Step 6
Once all the tortillas are heated, start filling them. Add the creamy bean mushroom mix into the center of each tortilla and roll. Place them in a medium-sized baking dish that will tightly fit the enchiladas. Set aside.
Step 7
To make the enchilada sauce, blend all sauce ingredients together. Set aside 1/2 cup of the blended sauce, and pour the remaining onto the rolled tortillas.
Step 8
Bake for 25 minutes. Once done, pour the 1/2 cup of the remaining sauce onto the top, and top with toppings of choice.