Creamy Cashew & Spinach Enfrijoladas

Escape into the heart of Mexican cuisine with our Creamy Cashew & Spinach Enfrijoladas. This dish takes the traditional enchilada and envelops it in a velvety bean sauce, creating a unique fusion of flavors that will delight your palate. Ideal for a cozy night in or a festive gathering, this vegan delight brings comfort food to a whole new level.

Ingredients:

• 2 cups of black beans, cooked and drained
• 2 cups of fresh spinach, chopped
• 1 cup cashews, soaked for 2 hours and drained
• 1 cup vegetable broth
• 8 corn tortillas
• 1 avocado, sliced
• 1/2 cup red onion, thinly sliced into rings
• 2 cloves of garlic, minced
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a blender, combine the cooked black beans, soaked cashews, vegetable broth, garlic, cumin, chili powder, and smoked paprika. Blend until smooth to create the bean sauce. Season with salt and pepper to taste.
3. Place the corn tortillas on a baking sheet and warm them in the oven for about 3 minutes, just enough to make them pliable.
4. Remove the tortillas from the oven and fill each with a generous amount of chopped spinach. Roll the tortillas up and place them seam side down in a baking dish.
5. Pour the creamy bean sauce over the rolled tortillas, ensuring they are completely covered.
6. Bake for 20 minutes, or until the sauce is bubbly and the edges of the tortillas start to turn golden.
7. Top the enfrijoladas with fresh avocado slices and red onion rings. Garnish with fresh cilantro.
8. Serve hot and enjoy the creamy goodness!