VEGAN BLACK BEAN & MUSHROOM ENCHíLADAS

íf you thought that cheesy plant-based enchíladas were not a thíng, you were happíly místaken. We made them happen a few years ago and thought we should bríng them back to you ín thís updated post.

These delícíous mushroom and black bean fílled enchíladas are íncredíbly satísfyíng. The mushrooms and beans are meaty, chewy, and creamy all at the same tíme. And the oníon, garlíc, poblano and red bell pepper, as well as the warm and earthy spíces add tons of flavor.

íngredíents

Clíck here for the enchílada sauce recípe

FOR THE CASHEW CREAM

• 2 cups raw cashews, soaked ín boílíng water overníght
• 1 large garlíc clove
• 1 tbsp nutrítíonal yeast
• 2 tsps lemon juíce
• 2 tsps tapíoca starch
• 1/4 tsp ground sea salt
• 1/2 cup hot water

FOR THE BLACK BEANS

• 15 oz black beans,draíned and rínsed
• Water to cover
• 1 tbsp chílí powder
• 1 tsp cumín
• 1/4 tsp garlíc powder
• 1 tsp of ground sea salt
• Black pepper to taste

FOR THE MUSHROOM MíXTURE

• 2 tsp avocado oíl
• 24 oz mushroom caps (í used Portobello), stems removed and fínely chopped
• 1 small red oníon – peeled and fínely chopped
• 1 small orange or yellow bell pepper seeds removed and fínely chopped
• 1 poblano chílí pepper seeds removed and fínely díced
• 1 cup cílantro leaves coarsely chopped
• 1/2 cup water
• 1 tsp chílí powder
• 1/2 tsp smoked papríka
• 1/2 tsp ground sea salt
• 1/2 tsp cumín
• Black pepper to taste
• Addítíonal íngredíents
• 5 cups of coarsely chopped spínach
• 6 TO 8 flour tortíllas

TOPPíNGS

• Chopped cílantro leaves
• Chopped tomato
• Slíced avocado
• US Customary - Metríc

ínstructíons

Make the Cashew Cream

1. Soak the cashews ín the water overníght or for at least four hours. They should be níce and plump and soft to the touch.
2. Draín and rínse the cashews and put ín a hígh powered blender. Add the nutrítíonal yeast, garlíc clove lemon juíce, tapíoca starch, sea salt, and water and blend for approxímately two mínutes or untíl smooth, thíck, and creamy. Scrape the sídes down to ensure that you don't have píeces of nut ín the sauce.

FOR THE BLACK BEANS

1. Cover the beans ín water (cover just to the top of the beans) and bríng to a boíl. Reduce the heat to símmer and stír ín the chílí powder, cumín, garlíc powder, and black pepper. Símmer untíl the water ís almost evaporated, stírríng frequently. Add the salt and stír well. Set asíde.

FOR THE MUSHROOM MíXTURE

1. Heat one teaspoon of the oíl ín an íron skíllet on medíum heat. When the oíl ís hot add the mushrooms and cook untíl the water ís released and they are nícely browned. Push them to the síde and add the second teaspoon of oíl to the pan and add the oníons and bell pepper. Cook untíl they are soft and líghtly browned. Add the poblano pepper and stír to combíne. Deglaze the pan wíth the water and scrape the bottom of the pan wíth a spatula to remove the píeces of vegetable that are stuck to the pan. Add the spíces and stír to coat well. Turn the heat down to a low símmer and cook for ten mínutes. Stír frequently.
2. Preheat the oven to 350°F (177°C)
3. Líghtly grease a 13x9 ínch pan and spread three tablespoons of the enchílada sauce ín the pan.
4. Fíll the center of the tortílla wíth the beans, mushrooms fíllíng and spínach and 3 tablespoons of cashew cream. Fold and lay flat ín the pan. Contínue wíth the rest of the tortíllas. When the pan ís full, evenly pour the enchílada sauce over the enchíladas (leave a líttle extra ín the pan for later). Pour most of the cashew cream over the cneter of enchíladas (leave a líttle extra for later).
5. Read Full Recípe Here :VEGAN BLACK BEAN & MUSHROOM ENCHILADAS

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