INGREDIENTS
8
whole wheat tortilla shells
avocado, for serving
Salsa, for serving
For the filling
8 oz
enchilada sauce
1 cup
roasted salted cashews
1/3 cup
nutritional yeast
1/3 cup
chunky salsa
15 oz
can of chickpeas, drained
juice of 1 large lime
1 tsp
salt
1 tsp
cumin
1 tsp
chili powder
For the veggies
1
green bell pepper, diced
1
medium onion, diced
8 cloves
garlic, minced
8 oz
sliced mushrooms
1 tbsp
olive oil