Avocado & Pinto Bean Enchiladas

I first found a similar recipe to this in a vegan cookbook, and instantly fell in love. This meal doesn't take a long time to assemble, and can even be made the night before.

I had to adjust the original recipe because someone in my our household really does not like mushrooms :)

Ingredients
6-8 corn or whole-wheat tortillas
1 tbsp olive oil
1 C onion, diced very small
1 tbsp mild chili powder
1/4 tsp salt
1 can pinto beans, rinsed and patted dry
1/2 C raw cashews (ground to very small pieces in food processor)
2 tbsp lime juice
1 1/2 C avocado
1 jar prepared enchilada sauce (I like lots of sauce, so most of the time I used 2 jars, as they're always so small...)
1 C vegan cheese
1/2 C fresh cilantro

Directions
-Preheat over to 400 F.
-Place tortillas in a 8x12 baking dish, cover with aluminum foil and place in oven. Let these heat for 5-10 minutes to soften. 
-Heat skillet over medium heat. Add oil, onions, chili powder and salt. Saute for 2-3 minutes.
-Increase heat to medium-high and add beans and cashews. Saute 5-6 minutes.
-Add in lime juice and immediately remove from heat. 
-In a large bowl mash avocados. Add veggie and bean mixture. Mix until fully incorporate together.
-Remove tortillas from oven and transfer to a plate.
-Pour half of the enchilada sauce into baking dish. 
-Spoon 1/4 C of veggie-avocado mixture into tortilla. Roll tortilla up, tucking in sides as you go. Place seam side down in baking dish. Repeat with remaining tortillas.
-Pour remaining enchilada sauce over baking dish and top with cheese. 
-Bake 15-20 minutes, until cheese is bubbly on top. 
-Remove from oven. Sprinkle with cilantro and serve.


I love to take this for leftovers the next day as well :)

Enjoy! xo