VEGAN BLACK BEAN & MUSHROOM ENCHILADAS

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If you thought that cheesy plant-based enchiladas were not a thing, you were happily mistaken. We made them happen a few years ago and thought we should bring them back to you in this updated post.
These delicious mushroom and black bean filled enchiladas are incredibly satisfying. The mushrooms and beans are meaty, chewy, and creamy all at the same time. And the onion, garlic, poblano and red bell pepper, as well as the warm and earthy spices add tons of flavor.
As we all know, the pièce de résistance of the perfect enchilada is the cheese. Since we don’t eat dairy cheese, and we didn’t have any non-dairy cheese in the house, we made our favorite cashew cream sauce to pour all over these lovelies, and it tasted better than we expected.
It’s so creamy and thick and delicious. The flavor is mild, which is perfect because the homemade enchilada sauce and the spices in the black beans and mushrooms are enough.

Ingredients

• Click here for the enchilada sauce recipe
• FOR THE CASHEW CREAM
• 2 cups raw cashews, soaked in boiling water overnight
• 1 large garlic clove
• 1 tbsp nutritional yeast
• 2 tsps lemon juice
• 2 tsps tapioca starch
• 1/4 tsp ground sea salt
• 1/2 cup hot water
• FOR THE BLACK BEANS
• 15 oz black beans,drained and rinsed
• Water to cover
• 1 tbsp chili powder
• 1 tsp cumin
• 1/4 tsp garlic powder
• 1 tsp of ground sea salt
• Black pepper to taste
• FOR THE MUSHROOM MIXTURE
• 2 tsp avocado oil
• 24 oz mushroom caps (I used Portobello), stems removed and finely chopped
• 1 small red onion – peeled and finely chopped
• 1 small orange or yellow bell pepper seeds removed and finely chopped
• 1 poblano chili pepper seeds removed and finely diced
• 1 cup cilantro leaves coarsely chopped
• 1/2 cup water
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• 1/2 tsp ground sea salt
• 1/2 tsp cumin
• Black pepper to taste
• Additional ingredients
• 5 cups of coarsely chopped fresh spinach
• 6 TO 8 flour tortillas
• TOPPINGS
• Chopped cilantro leaves
• Chopped tomato
• Sliced avocado
• US Customary - Metric

Instructions

1. Click this link to make the Enchilada Sauce.
2. Make the Cashew Cream
3. Soak the cashews in the water overnight or for at least four hours. They should be nice and plump and soft to the touch.
4. Drain and rinse the cashews and put in a high powered blender. Add the nutritional yeast, garlic clove lemon juice, tapioca starch, sea salt, and water and blend for approximately two minutes or until smooth, thick, and creamy. Scrape the sides down to ensure that you don't have pieces of nut in the sauce.
5. ..............................

for full instruction please see : www.veganosity.com

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