Ingredients
  • For the potatoes:
  • 1 1/2 pounds Yukon gold potatoes, cut into 1/2 inch pieces
  • 1 tablespoon olive oil
  • Fresh black pepper
  • 1/2 teaspoon salt
  • For the Enchilada sauce:
  • 4 teaspoons cumin seeds
  • 1 tablespoon coriander seeds
  • 1 tablespoon olive oil
  • 1 yellow onion, diced medium
  • 1 jalapeƱo pepper, seeded and chopped (use 2 if you like more heat)
  • 6 cloves garlic, chopped
  • 2 teaspoons dried oregano (Mexican, preferably)v
  • 2 28-ounce cans whole tomatoes
  • 1 teaspoon salt
  • 1 teaspoon agave nectar
  • For the filling:
  • 1 tablespoon olive oil
  • 1 onion, quartered and thinly sliced
  • 2 cloves garlic, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 1/2 teaspoon salt
  • 3 cups cooked pinto beans (2 15-ounce cans, rinsed and drained)
  • 2 tablespoons fresh lime juice
  • White sauce:
  • 1 cup cashews, soaked for at least 2 hours
  • 3/4 cups water
  • 1/2 teaspoon salt
  • 2 teaspoons cornstarch
  • For assembly:
  • 18 8-inch corn tortillas
  • Optional toppings:
  • Pepitas
  • Fresh chopped cilantro
Steps

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