Today we’re bringing you the most mouthwatering Creamy Cashew Black Bean Mushroom Enchiladas, perfect for your weekly breakfasts or lunches. This one is the ideal intersection of comfort food and nutritious ingredients.
These enchiladas are loaded with black beans, mushrooms, and cashew cream. Black beans are a phenomenal source of plant-based protein, fiber, iron, phosphorous, thiamin, folate, magnesium, and manganese. The cashews create a rich, creamy texture without the dairy typically used in a cream-based sauce. Sooo, we’re saying yes, yes, and yes to this baby.
Preheat the oven to 350F. Blend the soaked cashews, 1 cup of black beans, and water together into a paste and set aside. In a medium pot, heat the olive oil, and add the onion and jalapeño. Sauté for 1-2 minutes over medium heat, then add the mushrooms, and cook with the lid on for 2-3 minutes. Then 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.
Now let’s heat our tortillas. Place each one on a pan and cook for 1 minute on each side, until browned and pliable. Once all the tortillas are heated, let’s start filling them up! 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. (We used an 11″ dish). Set aside, and let’s make the enchilada sauce by blending all sauce ingredients together. Set aside 1/2 cup of the blended sauce, and pour the remaining onto the rolled tortillas and bake for 25 minutes. Once done, pour the 1/2 cup of the remaining sauce onto the top, and enjoy with your favorite toppings!
Bring on the heat (and comfort) with these Creamy Cashew Black Bean Mushroom Enchiladas. What are your favorite enchilada toppings? Avocado? Cilantro? Let us know whatcha think in the comments below!
- 1/2 cup soaked cashews, soak for at least 1 hour, then drain
- 2 cups cooked black beans
- 1/3 cup water
- 1 teaspoon olive oil
- 1/4 red onion, chopped
- 1 jalapeño, de-seeded and chopped
- 3 cups button mushrooms, chopped
- 1 teaspoon paprika
- 1/2 teaspoon cumin
- Salt, to taste
- 8 corn tortillas
- 1 cup vegetable broth
- 1 cup tomato sauce
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 chipotle pepper in adobo sauce
- Fresh cilantro, chopped
- Sliced avocado
- Black pepper
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Preheat the oven to 350F
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Blend the cashews, 1 cup of black beans, and water together into a paste. Set aside
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In a medium pot, heat the olive oil, and add the onion and jalapeño. Sauté for 1-2 minutes over medium heat, then add the mushrooms, and cook with the lid on for 2-3 minutes
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Then 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
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Add salt, to taste, and set aside
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Now let's heat our tortillas. Place each one on a pan and cook for 1 minute on each side, until browned and pliable
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Once all the tortillas are heated, let's start filling them up!
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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. (We used an 11" dish)
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Set aside, and let's make the sauce
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Blend all sauce ingredients together. Set aside 1/2 cup of the blended sauce, and pour the remaining onto the rolled tortillas
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Bake for 25 minutes
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Once done, pour the 1/2 cup of the remaining sauce onto the top, and enjoy with your favorite toppings!
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