Marimba and Magnificent Mushroom Enchiladas
Servings Prep Time
12enchiladas 20minutes
Cook Time Passive Time
20minutes 1hour
Servings Prep Time
12enchiladas 20minutes
Cook Time Passive Time
20minutes 1hour
Instructions
  1. Soak the cashews for at least 1 hour in a bowl of water. Or boil water, cover and then soak for at least 30 minutes.
  2. Drain and rinse the cashews, and place in a high powered blender or Vitamix with the remaining sauce ingredients. Blend for at least a minute or until creamy, and set aside.
  3. Heat the oven to 350 degrees.
  4. In a large frying pan, cook the onion and garlic on medium heat for about 5 minutes. Add the bell pepper, mushrooms, chili powder, cumin and salt, and cook a remaining 10 minutes, until all veggies are soft.
  5. Remove the mushroom mixture from heat, and stir in 1/2 of the cashew sauce.
  6. Heat the tortillas over medium heat, and spoon the mushroom mixture inside each tortilla. Roll up each tortilla and place in a baking dish.
  7. Spoon the remaining cashew sauce over each tortilla. Bake the enchiladas, uncovered, for 20-25 minutes, until edges of tortillas turn golden brown.
  8. Top with fresh cilantro, if desired, and serve immediately.