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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!