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
Preheat the oven to 350F
Blend the cashews, 1 cup of black beans, and water together into a paste. 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 sauce
Blend all sauce ingredients together. Set aside 1/2 cup of the blended sauce, and pour the remaining onto the rolled tortillas
Bake for 25 minutes
Once done, pour the 1/2 cup of the remaining sauce onto the top, and enjoy with your favorite toppings!
Since I was a little kid, I have always love enchiladas. By the way, I’m Mexican. For sure, enchiladas are my favorite breakfast. I cannot wait to try this recipe at home with my mom. I like your blog and I’m hoping to have a really good time at home cooking this recipe. Thanks. =)
Yesss Mexican food is literally my favorite in the entire world. I hope you and mami loves it 😉
This recipe took much longer than I had hoped (doubled the recipe and had 6 cups of mushrooms to chop)
but half way through, I realized I can use my food processor to chop the mushrooms. Needless to say, it was worth the work. Delicious results, as confirmed by my boyfriend!
Oh yay!!! I absolutely love this recipe. So happy ya’ll enjoyed xoxo
I’m in LOVE with this recipe (it’s my absolute new fave) but my SO doesn’t like mushrooms and I wanted to make it for her! Is there anything you could think to sub instead?
it’s sooo good right?! I would recommend subbing the mushrooms for any other veg (kale should work really well!) or just leaving it without the mushrooms and having plain black bean!
Ashley Divinity says
My husband decided that he wants to try being vegetarian for a bit. So, I made this tonight and it was absolutely delicious! Thanks so much for the recipe 🙂
SO happy to hear he enjoyed! This is one of my absolutely favessss
I made this recipe for dinner this evening. The filling for the Enchiladas was runnier than I thought it should have been which made it a bit difficult to fill and roll the tortillas. The flavor was pretty good (I added a little more cumin and garlic powder thann the recipe called for). I have a feeling they will be even tastier tomorrow. ?
Oh nooo! The filling should’ve been a chunky paste-like consistency. Not sure what went wrong, but if you try again, you can add more beans to thicken it up!
Loved, loved, loved this recipe! Grew up eating really spicy food since I’m Hispanic and doubled on the chipotle pepper! My eyebrows sweat right off! Thank you for this one!
Yay!! So happy you enjoyed. This dish is so creamy and hearty. One of our faves <3
This recipe is great and so simple! Do you think it would come out fairly well if the cashews were left out? Any substitute recommendations? Thanks!
Hi! The cashews add that creamy factor! You could add another creamy base, like ricotta or pureed white beans!
Sonia Anastasia Steinmann says
They were pretty tasty!
The only thing I was confused about was the sauce. If I had followed the recipe exactly, it would have had a water-like consistency, and just drenched the enchiladas. Was that the point? Instead of doing that, I added less vegetable broth, and reduced the sauce on high heat until it was a little thicker. That made it sit on the enchiladas more nicely.