Description
This mouthwatering vegan black bean and mushroom enchiladas recipe combines creamy cashew sauce, hearty black beans, sautéed mushrooms, and fresh veggies wrapped in flour tortillas and baked to golden perfection. Packed with plant-based protein and vibrant flavors, this dish offers a nutritious and satisfying meal perfect for any occasion.
Ingredients
Scale
Cashew Cream
- 2 cups raw cashews (soaked overnight or at least 4 hours)
- 1 large garlic clove
- 1 tablespoon nutritional yeast
- 2 teaspoons lemon juice
- 2 teaspoons tapioca starch
- ¼ teaspoon ground sea salt
- ½ cup hot water
Black Bean Filling
- 15 ounces black beans (cooked or canned)
- 1 tablespoon chili powder
- 1 teaspoon cumin
- ¼ teaspoon garlic powder
- 1 teaspoon ground sea salt
- Black pepper to taste
- Water for cooking beans
Mushroom and Vegetable Filling
- 24 ounces mushroom caps
- 1 small red onion (diced)
- 1 small orange or yellow bell pepper (diced)
- 1 small poblano chili pepper (diced)
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 2 teaspoons avocado oil (divided)
- ½ cup water
Additional Ingredients and Toppings
- 5 cups coarsely chopped fresh spinach
- 6 to 8 flour tortillas
- Chopped cilantro leaves (for garnish and filling)
- Chopped tomato (for garnish)
- Sliced avocado (for garnish)
Instructions
- Soak Cashews: Soak the cashews in boiling water overnight or for at least four hours to soften them for a silky smooth cream. Drain and rinse the cashews before blending.
- Prepare Cashew Cream: In a high-powered blender, combine soaked cashews, nutritional yeast, garlic, lemon juice, tapioca starch, sea salt, and hot water. Blend until smooth and creamy.
- Cook Black Beans: Cover black beans with water in a pot and bring to a boil. Reduce heat and add chili powder, cumin, garlic powder, and black pepper. Simmer until most water evaporates, then stir in salt. Set aside.
- Sauté Mushrooms: Heat 1 teaspoon avocado oil in an iron skillet over medium heat. Add mushroom caps and cook until browned and water released. Remove mushrooms and set aside.
- Sauté Vegetables: In the same skillet, add remaining avocado oil. Sauté diced red onion and bell pepper until soft. Add diced poblano chili, deglaze skillet with water, then add chili powder and smoked paprika. Simmer on low for about 10 minutes.
- Preheat Oven: Set oven to 350°F (177°C). Lightly grease a 13×9 inch pan and spread 3 tablespoons of enchilada sauce on the bottom.
- Assemble Enchiladas: Fill each flour tortilla with a mixture of black beans, sautéed mushroom and vegetable filling, fresh spinach, and several tablespoons of cashew cream. Fold tortillas carefully and place seam-side down in the prepared pan.
- Add Sauce and Cream: Pour enchilada sauce evenly over the rolled tortillas. Drizzle most of the cashew cream on top, reserving some for garnish.
- Bake Enchiladas: Bake for 20 minutes or until sauce is golden brown. Optionally pour reserved cashew cream on top and bake for an additional 2-3 minutes.
- Garnish and Serve: Remove from oven and garnish with chopped cilantro, chopped tomato, and sliced avocado before serving. Enjoy your flavorful vegan enchiladas!
Notes
- Soaking cashews overnight significantly improves the cream’s smooth texture.
- Use a high-powered blender to achieve the best consistency for cashew cream.
- You can substitute canned black beans if cooking from dry is inconvenient.
- Adjust chili powder and poblano pepper quantity for desired spiciness.
- For gluten-free option, use gluten-free tortillas.
- Leftover enchiladas can be refrigerated for up to 3 days and reheated.
