Vegan Black Bean & Mushroom Enchiladas

veganosity.com

Adventures in RVing

We are pesky pescatarians who eat mostly plant-based meals.

subheading: 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

¼ tsp ground sea salt

½ cup (120 ml) hot water

subheading: 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

¼ tsp garlic powder

1 tsp of ground sea salt

Black pepper to taste

subheading: 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

½ cup (60 ml) water

1 tsp chili powder

½ tsp smoked paprika

½ tsp ground sea salt

½ tsp cumin

Black pepper to taste

5 cups of coarsely chopped spinach

6 TO 8 flour tortillas

subheading: TOPPINGS:

Chopped cilantro leaves

Chopped tomato

Sliced avocado

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