Black Bean Enchiladas With Roasted Red Pepper Cashew Cream

These vegan black bean enchiladas are smothered in a creamy roasted red pepper cashew cream sauce, making them rich and flavorful. Theyre perfect for a satisfying weeknight dinner or a special occasion.

Ingredients:

• 1 cup cooked black beans
• 1 red bell pepper, roasted and peeled
• 1 cup raw cashews, soaked in water for at least 2 hours
• 1/2 cup vegetable broth
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 6 corn tortillas
• 1 cup enchilada sauce
• 1/2 cup chopped cilantro
• 1/4 cup sliced green onions

Instructions:

Warm the oven up to 190C 375F

Soak the cashews in water for a while

Add the roasted red pepper, vegetable broth, cumin, chili powder, garlic powder, salt, and pepper to a blender

Mix until its creamy and smooth

This is the cashew cream sauce with roasted red peppers

Put half of the roasted red pepper cashew cream sauce and the cooked black beans in a bowl

Mix well

You can heat the corn tortillas in the microwave or a pan until they are soft and bendable

Put a small amount of the black bean mix on each tortilla and roll them up tightly

Put them in a baking dish seam-side down

Make sure all of the tortillas are covered with the enchilada sauce after you pour it over them

For 20 to 25 minutes, or until the enchiladas are hot all the way through and the sauce starts to bubble, bake in an oven that has already been heated

Add the rest of the roasted red pepper cashew cream sauce, chopped cilantro, and sliced green onions to the top of the hot enchiladas