Author: Sharon

EQUIPMENT

• Stainless Steel Pan
• High Powered Blender
• 9×13 Baking Dish

INGREDIENTS

FILLING

• 1 red onion diced
• 3 cups cabbage chopped
• 8 ounces mushrooms diced
• 1 bell pepper diced
• 14 ounces black beans
• 14 ounces pinto beans
• 1 ½ teaspoon cumin
• tortillas of your choice

RED SAUCE

• 14 ounces fire roasted tomatoes chopped
• 6 ounces tomato paste
• 1 teaspoon onion powder
• ½ teaspoon cumin
• ½ teaspoon garlic powder

CHEESE SAUCE

• ½ cup cashews
• 2 tablespoons lemon juice
• 2 tablespoons white wine vinegar
• 1 tablespoon dijon mustard
• 1 teaspoon onion powder
• ¼ cup nutritional yeast
• 1 tsp Bragg liquid aminos
• 1 cup water

INSTRUCTIONS

• Sauté the onions and mushrooms until the onions are translucent.
• Add the cabbage and peppers and cook until the cabbage is almost soft.
• Add the red sauce ingredients to a blender and blend until smooth. Pour into a bowl and set aside.
• Add the beans, cumin and 1 cup of the red sauce to the sautéd mixture and cook for 5 minutes.
• Add all of the cheese ingredients to the blender and blend until smooth.
• Spoon a couple spoonfuls of the filling onto a tortilla and roll into a burrito.
• Place the burrito in the bottom end of a large casserole dish.
• Continue filling tortillas and lining them up in the bottom in the pan until it is full.
• Pour the red sauce over the burritos and smooth it with a spoon.
• Slowly pour all of the cheese sauce over the burritos allowing it to run over the ends of the burritos. The sauce will be a bit runny.
• Bake at 350° for 50 minutes.
• Serve each enchilada with your favorite toppings. Our favorites are guacamole, salsa and yogurt sauce. (yogurt sauce is a cup yogurt from my yogurt recipe, 1/2 tsp onion powder, teaspoon lemon juice and 1/2 tsp Braggs)

Soy Yogurt Recipe:

Click here