Mushroom & Black Bean Enchiladas

Ingredients

• 8 whole Corn Tortillas
• 16 oz Cremini Mushrooms
• 1 can (15 oz) Black Beans
• 2 cups Red Enchilada Sauce
• ½ cup Raw Cashews
• 1 tsp Ground Cumin
• 1 tsp Chili Powder
• 3 cloves Garlic
• 1 tbsp Olive Oil
• 1 whole Avocado
• ¼ cup Fresh Cilantro
• 1 whole Lime
• Salt

Instructions

1. Preheat oven to 375°F. Spread ½ cup enchilada sauce across the bottom of a 9×13 baking dish.
2. Heat olive oil in a skillet over medium-high heat. Sauté mushrooms 6–7 minutes until browned. Add garlic, cumin, and chili powder. Stir 30 seconds. Add black beans and stir 2 minutes. Season with salt.
3. Blend soaked cashews with ¼ cup water and lime juice until smooth to make the crema.
4. Warm tortillas in a dry skillet for 15 seconds each to make pliable. Fill each with mushroom-bean mixture, roll tightly, and place seam-side down in the baking dish.
5. Pour remaining enchilada sauce over the rolled tortillas. Drizzle with half the cashew crema.
6. Bake 18–20 minutes until sauce is bubbly. Serve topped with avocado, cilantro, and remaining crema.