Pinto Bean Enchilada Casserole
Layers of soft corn tortillas, cumin-spiced pinto beans, red enchilada sauce and tangy cashew crema baked until bubbling, then finished with avocado, cilantro and lime.
25m prep · 40m cook · 4 servings
Ingredients
- 2 can (15 oz) Pinto Beans
- 1 tsp Ground Cumin
- 1 tsp Chili Powder
- ½ tsp Garlic Powder
- ½ tsp Salt
- ¼ tsp Black Pepper
- ¾ cup Water
- ¾ cup Raw Cashews
- 1 whole Lime
- 1 tbsp Olive Oil
- 12 whole Corn Tortillas
- 2 ½ cups Red Enchilada Sauce
- 1 whole Avocado
- ¼ cup Fresh Cilantro
Instructions
Estimated nutrition (per serving)
Calories675 kcal
Protein19g
Carbs91g
Fat23g
Fiber15g
Sodium1060mg
Sugar4g