INGREDIENTS
1
Cilantro
1 cup
Corn, fresh frozen
1
Garlic clove
1 tsp
Garlic powder
1/2 tsp
Onion power
1 can
Pinto beans
1/2
Yellow onion
1 8 ounce can
Tomato paste
1 1/2 cups
Vegetable broth
1
For the cashew "sour cream
1 tbsp
Lemon juice
1 cup
Brown rice, cooked
2 tbsp
All-purpose flour
1/4 tsp
Cayenne
3 tbsp
Chili powder
1
For the filling
1/4 tsp
Pepper
1
Salt
1/2 tsp
Salt
1 tbsp
Apple cider vinegar
1 tbsp
Oil
2 tbsp
Olive oil
1/3 cup
Cashews, raw
1 tsp
Cumin
8
Tortillas
1
For the enchilada sauce
1/4 cup
Water