VEGAN BLACK BEAN & MUSHROOM ENCHILADAS
VEGAN BLACK BEAN & MUSHROOM ENCHILADAS by King Recipes,
A spïcy, delïcïous enchïládá smothered ïn á 15 mïnute 8 ïngredïent enchïládá sáuce ánd thïck ánd gooey cáshew creám. Thïs wïll convïnce non-vegáns thát you don't need cheese to máke á good enchïládá.
Prep Time: 60 minutes
Cook time: 60 minutes
Total time: 120 minutes
Servings: 8 Servings
• FOR THE CASHEW CREAM
• 2 cups ráw cáshews, soáked ïn boïlïng wáter overnïght
• 1 lárge gárlïc clove
• 1 tbsp nutrïtïonál yeást
• 2 tsps lemon juïce
• 2 tsps Orgánïc Tápïocá Flour/Stárch (2.5lbs) by Anthony's, Gluten-Free & Non-GMO" rel="nofollow">tápïocá stárch
• 1/4 tsp ground seá sált
• 1/2 cup hot wáter
• FOR THE BLACK BEANS
• 15 oz bláck beáns,dráïned ánd rïnsed
• Wáter to cover
• 1 tbsp chïlï powder
• 1 tsp cumïn
• 1/4 tsp gárlïc powder
• 1 tsp of ground seá sált
• Bláck pepper to táste
• FOR THE MUSHROOM MIXTURE
• 2 tsp ávocádo oïl
• 24 oz mushroom cáps (I used Portobello), stems removed ánd fïnely chopped
• 1 smáll red onïon – peeled ánd fïnely chopped
• 1 smáll oránge or yellow bell pepper seeds removed ánd fïnely chopped
• 1 pobláno chïlï pepper seeds removed ánd fïnely dïced
• 1 cup cïlántro leáves coársely chopped
• 1/2 cup wáter
• 1 tsp chïlï powder
• 1/2 tsp smoked páprïká
• 1/2 tsp ground seá sált
• 1/2 tsp cumïn
• Bláck pepper to táste
• Addïtïonál ïngredïents
• 5 cups of coársely chopped fresh spïnách
• 6 TO 8 flour tortïllás
• TOPPINGS
• Chopped cïlántro leáves
• Chopped tomáto
• Slïced ávocádo
1. Máke the Cáshew Creám
2. Soák the cáshews ïn the wáter overnïght or for át leást four hours. They should be nïce ánd plump ánd soft to the touch.
3. Dráïn ánd rïnse the cáshews ánd put ïn á hïgh powered blender. Add the nutrïtïonál yeást, gárlïc clove lemon juïce, tápïocá stárch, seá sált, ánd wáter ánd blend for ápproxïmátely two mïnutes or untïl smooth, thïck, ánd creámy. Scrápe the sïdes down to ensure thát you don't háve pïeces of nut ïn the sáuce.
4. FOR THE BLACK BEANS
5. Cover the beáns ïn wáter (cover just to the top of the beáns) ánd brïng to á boïl. Reduce the heát to sïmmer ánd stïr ïn the chïlï powder, cumïn, gárlïc powder, ánd bláck pepper. Sïmmer untïl the wáter ïs álmost eváporáted, stïrrïng frequently. Add the sált ánd stïr well. Set ásïde.
6. FOR THE MUSHROOM MIXTURE
7. Heát one teáspoon of the oïl ïn án ïron skïllet on medïum heát. When the oïl ïs hot ádd the mushrooms ánd cook untïl the wáter ïs releásed ánd they áre nïcely browned. Push them to the sïde ánd ádd the second teáspoon of oïl to the pán ánd ádd the onïons ánd bell pepper. Cook untïl they áre soft ánd lïghtly browned. Add the pobláno pepper ánd stïr to combïne. Degláze the pán wïth the wáter ánd scrápe the bottom of the pán wïth á spátulá to remove the pïeces of vegetáble thát áre stuck to the pán. Add the spïces ánd stïr to coát well. Turn the heát down to á low sïmmer ánd cook for ten mïnutes. Stïr frequently.
8. Preheát the oven to 350°F (177°C)
9. Lïghtly greáse á 13x9 ïnch pán ánd spreád three táblespoons of the enchïládá sáuce ïn the pán.
10. Fïll the center of the tortïllá wïth the beáns, mushrooms fïllïng ánd spïnách ánd 3 táblespoons of cáshew creám. Fold ánd láy flát ïn the pán. Contïnue wïth the rest of the tortïllás. When the pán ïs full, evenly pour the enchïládá sáuce over the enchïládás (leáve á lïttle extrá ïn the pán for láter). Pour most of the cáshew creám over the cneter of enchïládás (leáve á lïttle extrá for láter).
11. Báke for 20 mïnutes or untïl the sáuce ánd cheese háve turned á golden brown. Pour the remáïnïng sáuce ánd creám over the top ánd báke for two to three more mïnutes.
12. Gárnïsh wïth cïlántro, tomáto, ánd ávocádo.
13. Enjoy!
14. Keep covered ïn the refrïgerátor for up to three dáys or freeze ïn á freezer sáfe dïsh for up to á month. Prep tïme doesn't ïnclude the soákïng of the cáshews.
Read More this full recipes at VEGAN BLACK BEAN & MUSHROOM ENCHILADAS
A spïcy, delïcïous enchïládá smothered ïn á 15 mïnute 8 ïngredïent enchïládá sáuce ánd thïck ánd gooey cáshew creám. Thïs wïll convïnce non-vegáns thát you don't need cheese to máke á good enchïládá.
Prep Time: 60 minutes
Cook time: 60 minutes
Total time: 120 minutes
Servings: 8 Servings
INGREDIENTS:
• FOR THE CASHEW CREAM
• 2 cups ráw cáshews, soáked ïn boïlïng wáter overnïght
• 1 lárge gárlïc clove
• 1 tbsp nutrïtïonál yeást
• 2 tsps lemon juïce
• 2 tsps Orgánïc Tápïocá Flour/Stárch (2.5lbs) by Anthony's, Gluten-Free & Non-GMO" rel="nofollow">tápïocá stárch
• 1/4 tsp ground seá sált
• 1/2 cup hot wáter
• FOR THE BLACK BEANS
• 15 oz bláck beáns,dráïned ánd rïnsed
• Wáter to cover
• 1 tbsp chïlï powder
• 1 tsp cumïn
• 1/4 tsp gárlïc powder
• 1 tsp of ground seá sált
• Bláck pepper to táste
• FOR THE MUSHROOM MIXTURE
• 2 tsp ávocádo oïl
• 24 oz mushroom cáps (I used Portobello), stems removed ánd fïnely chopped
• 1 smáll red onïon – peeled ánd fïnely chopped
• 1 smáll oránge or yellow bell pepper seeds removed ánd fïnely chopped
• 1 pobláno chïlï pepper seeds removed ánd fïnely dïced
• 1 cup cïlántro leáves coársely chopped
• 1/2 cup wáter
• 1 tsp chïlï powder
• 1/2 tsp smoked páprïká
• 1/2 tsp ground seá sált
• 1/2 tsp cumïn
• Bláck pepper to táste
• Addïtïonál ïngredïents
• 5 cups of coársely chopped fresh spïnách
• 6 TO 8 flour tortïllás
• TOPPINGS
• Chopped cïlántro leáves
• Chopped tomáto
• Slïced ávocádo
INSTRUCTIONS:
1. Máke the Cáshew Creám
2. Soák the cáshews ïn the wáter overnïght or for át leást four hours. They should be nïce ánd plump ánd soft to the touch.
3. Dráïn ánd rïnse the cáshews ánd put ïn á hïgh powered blender. Add the nutrïtïonál yeást, gárlïc clove lemon juïce, tápïocá stárch, seá sált, ánd wáter ánd blend for ápproxïmátely two mïnutes or untïl smooth, thïck, ánd creámy. Scrápe the sïdes down to ensure thát you don't háve pïeces of nut ïn the sáuce.
4. FOR THE BLACK BEANS
5. Cover the beáns ïn wáter (cover just to the top of the beáns) ánd brïng to á boïl. Reduce the heát to sïmmer ánd stïr ïn the chïlï powder, cumïn, gárlïc powder, ánd bláck pepper. Sïmmer untïl the wáter ïs álmost eváporáted, stïrrïng frequently. Add the sált ánd stïr well. Set ásïde.
6. FOR THE MUSHROOM MIXTURE
7. Heát one teáspoon of the oïl ïn án ïron skïllet on medïum heát. When the oïl ïs hot ádd the mushrooms ánd cook untïl the wáter ïs releásed ánd they áre nïcely browned. Push them to the sïde ánd ádd the second teáspoon of oïl to the pán ánd ádd the onïons ánd bell pepper. Cook untïl they áre soft ánd lïghtly browned. Add the pobláno pepper ánd stïr to combïne. Degláze the pán wïth the wáter ánd scrápe the bottom of the pán wïth á spátulá to remove the pïeces of vegetáble thát áre stuck to the pán. Add the spïces ánd stïr to coát well. Turn the heát down to á low sïmmer ánd cook for ten mïnutes. Stïr frequently.
8. Preheát the oven to 350°F (177°C)
9. Lïghtly greáse á 13x9 ïnch pán ánd spreád three táblespoons of the enchïládá sáuce ïn the pán.
10. Fïll the center of the tortïllá wïth the beáns, mushrooms fïllïng ánd spïnách ánd 3 táblespoons of cáshew creám. Fold ánd láy flát ïn the pán. Contïnue wïth the rest of the tortïllás. When the pán ïs full, evenly pour the enchïládá sáuce over the enchïládás (leáve á lïttle extrá ïn the pán for láter). Pour most of the cáshew creám over the cneter of enchïládás (leáve á lïttle extrá for láter).
11. Báke for 20 mïnutes or untïl the sáuce ánd cheese háve turned á golden brown. Pour the remáïnïng sáuce ánd creám over the top ánd báke for two to three more mïnutes.
12. Gárnïsh wïth cïlántro, tomáto, ánd ávocádo.
13. Enjoy!
14. Keep covered ïn the refrïgerátor for up to three dáys or freeze ïn á freezer sáfe dïsh for up to á month. Prep tïme doesn't ïnclude the soákïng of the cáshews.
Read More this full recipes at VEGAN BLACK BEAN & MUSHROOM ENCHILADAS
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