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Vegan black bean & mushroom enchiladas

Linda Meyer
  • 120 minutes
  • Serves 8

INGREDIENTS

1

Avocado

15 oz

Black beans

1 cup

Cilantro, leaves

1

Cilantro, leaves

1

Garlic clove, large

1/4 tsp

Garlic powder

24 oz

Mushroom caps

1

Orange or yellow bell pepper, small

1

Poblano chili pepper

1

Red onion, small

5 cups

Spinach

1

Tomato

2 tsp

Lemon juice

2 tsp

Avocado oil

2

Black pepper

1 1/3 tbsp

Chili powder

1 tbsp

Nutritional yeast

1/2 tsp

Paprika, smoked

1 3/4 tsp

Sea salt, ground

2 tsp

Tapioca starch

2 cups

Cashews, raw

1 1/2 tsp

Cumin

6

Flour tortillas

1/2 cup

Water, hot

1/2 cup

Water

1

Water to cover