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Vegan black bean & mushroom enchiladas with creamy cheesy cashew sauce and homemade enchilada sauce. If you thought that cheesy plant-based enchiladas were not a thing, you were happily mistaken. We made them happen a few years ago and thought we should bring them back to you in this updated post. These delicious mushroom and black bean filled enchiladas are incredibly satisfying. The mushrooms and beans are meaty, chewy, and creamy all at the same time. And the onion, garlic, poblano and red bell pepper, as well as the warm and earthy spices add tons of flavor.
We make our own enchilada sauce from scratch because it’s super easy, you can manage the heat and flavor to suit your taste, and it’s just fresher, better, and healthier than what you can buy in a can. All you’ll need is a vegetable broth base, spices, tomato paste, a bit of flour and water to thicken it, and the surprise ingredient, cocoa powder. Don’t skip it, because it makes the sauce.
VEGAN BLACK BEAN & MUSHROOM ENCHILADAS
Prep Time 1 hr
Cook Time 1 hr
Soaking the Cashews 4 hrs
Total Time 2 hrs
A spicy, delicious enchilada smothered in a 15 minute 8 ingredient enchilada sauce and thick and gooey cashew cream. This will convince non-vegans that you don't need cheese to make a good enchilada.
Course: Entree, Main Course
Cuisine: Mexican
Servings: 8 Servings
Calories: 419 kcal
Ingredients
FOR THE CASHEW CREAM
2 cups raw cashews, soaked in boiling water overnight
1 large garlic clove
1 tbsp nutritional yeast
2 tsps lemon juice
2 tsps tapioca starch
1/4 tsp ground sea salt
1/2 cup hot water
FOR THE BLACK BEANS
15 oz black beans,drained and rinsed
Water to cover
1 tbsp chili powder
1 tsp cumin
1/4 tsp garlic powder
1 tsp of ground sea salt
Black pepper to taste
FOR THE MUSHROOM MIXTURE
2 tsp avocado oil
24 oz 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 cilantro leaves coarsely chopped
1/2 cup water
1 tsp chili powder
1/2 tsp smoked paprika
1/2 tsp ground sea salt
1/2 tsp cumin
Black pepper to taste
Additional ingredients
5 cups of coarsely chopped spinach
6 TO 8 flour tortillas
TOPPINGS
Chopped cilantro leaves
Chopped tomato
Sliced avocado
US Customary - Metric
Instructions
Make the Cashew Cream
Soak the cashews in the water overnight or for at least four hours. They should be nice and plump and soft to the touch.
Drain and rinse the cashews and put in a high powered blender. Add the nutritional yeast, garlic clove lemon juice, tapioca starch, sea salt, and water and blend for approximately two minutes or until smooth, thick, and creamy. Scrape the sides down to ensure that you don't have pieces of nut in the sauce.
FOR THE BLACK BEANS
Cover the beans in water (cover just to the top of the beans) and bring to a boil. Reduce the heat to simmer and stir in the chili powder, cumin, garlic powder, and black pepper. Simmer until the water is almost evaporated, stirring frequently. Add the salt and stir well. Set aside.
FOR THE MUSHROOM MIXTURE
Full Recipes >> https://www.veganosity.com