Pinto Bean Enchilada Casserole

Ingredients

• 2 cans (15 oz each) Pinto Beans
• 12 whole Corn Tortillas
• 2 ½ cups Red Enchilada Sauce
• ½ cup Raw Cashews
• 1 tsp Ground Cumin
• 1 tsp Chili Powder
• ½ tsp Garlic Powder
• 1 whole Avocado
• ¼ cup Fresh Cilantro
• 1 whole Lime

1. 1Preheat oven to 375°F. Blend soaked cashews with ¼ cup water until smooth for the crema.
2. 2Mash half the pinto beans. Mix all beans with cumin, chili powder, and garlic powder. Season with salt to taste.
3. 3Spread ½ cup enchilada sauce in a 9×13 baking dish. Layer: tortillas, beans, sauce, drizzle of cashew crema. Repeat for 3 layers, ending with sauce and crema on top.
4. 4Cover with foil. Bake 20 minutes. Remove foil and bake 5 more minutes until bubbly.
5. 5Top with sliced avocado, cilantro, and a squeeze of lime.