Smoky Latin Bean & Cashew Cheese Enchiladas (vegan, gluten-free)

Smoky Latin Bean & Cashew Cheese Enchiladas (vegan, gluten-free)

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INGREDIENTS

8 small tortillas
14 oz canned beans of your choice (black, pinto, kidney, etc.) about 1-1/2 cups, rinsed and drained well
3 Tbsp Mesa de Vida Smoky Latin Flavor Recipe Starter and Cooking Sauce
2 Tbsp water
Salt to taste
1 cup Rich & Smoky Cashew Cheesy Sauce

optional for serving: dairy-free sour cream or cashew cream, salsa, hot sauce, sliced olives, sliced jalapenos, avocado, guacamole

Ingredients for the enchilada sauce:
1/2 cup Mesa de Vida Smoky Latin Flavor Recipe Starter and Cooking Sauce
3 Tbsp water
salt and hot sauce to taste, a squeeze or honey or date syrup if you like it your enchilada sauce a little sweeter

INSTRUCTIONS

  1. Make the enchilada sauce by whisking together the ingredients for the sauce. Set aside
  2. Meanwhile, preheat your oven to 350 degrees. Have a baking dish/casserole dish ready.
  3. Add the beans, Mesa de Vida Smoky Latin Flavor Recipe Starter and Cooking Sauce, water, and salt/hot sauce to taste to a sauce pan. Bring to a simmer over medium heat, lower the heat to low and cover. Simmer for 5 minutes.
  4. After 5 minutes, remove from the heat. Mash the beans with the back of fork until you have a creamy mash, but it doesn't have to be completely smooth. Set aside.
  5. Wrap your stack of tortillas in a towel and place in the microwave for 45 seconds, or until soft and pliable. Lay the soft tortillas out onto a cutting board, or tray.
  6. Spread the flavorful mashed bean mixture evenly across the center of all the tortillas. Top with Cashew Cheesy Sauce. Roll each tortilla up and place in the baking/casserole dish.
  7. Pour the reserved enchilada sauce evenly over the top of your enchiladas. Pour Cashew Cheesy Sauce evenly over the top of the sauce.
  8. Cover with foil and bake for 15 minutes, or until the enchiladas are fully heated through.
  9. Serve with toppings of your choice and enjoy!

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