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Ingredients
  • FOR THE CASHEW CREAM:
  • 2 cups (225 G)raw cashews, soaked in boiling water overnight
  • 1 large garlic clove
  • 1 tbsp (15 g) nutritional yeast
  • 2 tsps (10 ml) lemon juice
  • 2 tsps (7 g) tapioca starch
  • 1/4 tsp ground sea salt
  • 1/2 cup (120 ml) hot water
  • FOR THE BLACK BEANS:
  • 2 (15 oz [425 g]) cans black beans,drained and rinsed
  • Water to cover
  • 1 tbsp (15 g)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 (690 g) 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 (40 g) cilantro leaves coarsely chopped
  • 1/2 cup (60 ml) water
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground sea salt
  • 1/2 tsp cumin
  • Black pepper to taste
  • 5 cups of coarsely chopped spinach
  • 6 TO 8 flour tortillas
  • TOPPINGS:
  • Chopped cilantro leaves
  • Chopped tomato
  • Sliced avocado
Steps
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