Mushroom & Black Bean Enchiladas
Corn tortillas stuffed with deeply browned mushrooms and lime-brightened black beans, smothered in red enchilada sauce, baked until bubbly and finished with silky cashew crema.
15m prep · 55m cook · 4 servings
Ingredients
- 8 whole Corn Tortillas
- 16 oz Cremini Mushrooms
- 1 can (15 oz) Black Beans
- 2 cups Red Enchilada Sauce
- ½ cup Raw Cashews
- ¼ cup Water
- 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
Estimated nutrition (per serving)
Calories505 kcal
Protein19g
Carbs66g
Fat22g
Fiber17g
Sodium695mg
Sugar8g