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

1. 1Preheat oven to 375°F. Spread ½ cup enchilada sauce across the bottom of a 9×13 baking dish.
2. 2Heat 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. 3Blend soaked cashews with ¼ cup water and lime juice until smooth to make the crema.
4. 4Warm 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. 5Pour remaining enchilada sauce over the rolled tortillas. Drizzle with half the cashew crema.
6. 6Bake 18–20 minutes until sauce is bubbly. Serve topped with avocado, cilantro, and remaining crema.