VEGAN BLACK BEAN & MUSHROOM ENCHILADAS

INGREDIENTS
Clìck here for the enchìlada sauce recìpe
FOR THE CASHEW CREAM
2 cups raw cashews, soaked ìn boìlìng water overnìght
1 large garlìc clove
1 tbsp nutrìtìonal yeast
2 tsps lemon juìce
2 tsps tapìoca starch
1/4 tsp ground sea salt
1/2 cup hot water
FOR THE BLACK BEANS
15 oz black beans,draìned and rìnsed
Water to cover
1 tbsp chìlì powder
1 tsp cumìn
1/4 tsp garlìc powder
1 tsp of ground sea salt
Black pepper to taste
FOR THE MUSHROOM MIXTURE
2 tsp avocado oìl
24 oz mushroom caps (ì used Portobello), stems removed and fìnely chopped
1 small red onìon – peeled and fìnely chopped
1 small orange or yellow bell pepper seeds removed and fìnely chopped
1 poblano chìlì pepper seeds removed and fìnely dìced
1 cup cìlantro leaves coarsely chopped
1/2 cup water
1 tsp chìlì powder
1/2 tsp smoked paprìka
1/2 tsp ground sea salt
1/2 tsp cumìn
Black pepper to taste
Addìtìonal ìngredìents
5 cups of coarsely chopped fresh spìnach
6 TO 8 flour tortìllas
TOPPINGS
Chopped cìlantro leaves
Chopped tomato
Slìced avocado

INSTRUCTIONS
Get full recipe >> CLICK HERE

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