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Vegan Black Bean & Mushroom Enchiladas


Current Servings
(Original servings: 8)

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Amount Unit Ingredient
2 cup raw cashews, soaked in boiling water overnight
1 - large garlic clove
1 tablespoon nutritional yeast
2 - tsps lemon juice
2 - tsps tapioca starch
1/4 teaspoon ground sea salt
1/2 cup hot water
15 ounce black beans,drained and rinsed
1 - Water to cover
1 tablespoon chili powder
1 teaspoon cumin
1/4 teaspoon garlic powder
1 teaspoon ground sea salt
1 to_taste Black pepper
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
1 to_taste Black pepper
5 cup coarsely chopped fresh spinach
6 - TO 8 flour tortillas
1 - Chopped cilantro leaves
1 - Chopped tomato
1 - Sliced avocado

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Veggie Enchiladas With Cashew Cream Black Bean Enchiladas Vegan Enchiladas Vitamix Recipes
View Nutrition

Calories: 4699
Fat: 196.3 g
Sat F: 33.2 g
Trans F: 0.0 g
Protein: 211.4 g
Carbs: 587.0 g
Sugars: 59.7 g
Potassium: 13886.4 mg
Sodium: 6047.5 mg
Calcium: 1456.1 mg
Vitamin D: 1.4 µg
Vitamin A: 1058.5 µg

Vegan black bean mushroom enchiladas 3