Ingredients

The following ingredients have 8 Servings
  • 2 cups raw cashews, soaked in boiling water overnight
  • 1 large garlic clove
  • 1 tablespoon nutritional yeast
  • 2 teaspoons lemon juice
  • 2 teaspoons tapioca starch
  • 1/4 teaspoon ground sea salt
  • 1/2 cup hot water
  • 15 ounce black beans,drained and rinsed
  • Water to cover
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon garlic powder
  • 1 teaspoon of ground sea salt
  • Black pepper to taste
  • 2 teaspoon avocado oil
  • 24 ounce 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 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground sea salt
  • 1/2 teaspoon cumin
  • Black pepper to taste
  • 5 cups of coarsely chopped fresh spinach
  • 6 TO 8 flour tortillas
  • Chopped cilantro leaves
  • Chopped tomato
  • Sliced avocado

Instruction

  • Click this link to make the Enchilada Sauce.