Avocado and Pinto Bean Enchiladas

INGREDIENTS:
16-18 corn tortillas
1 Tbs olive oil
2 tsp garlic, minced
1 C onion, thinly sliced
1 tsp Ancho chili powder
1/2 tsp cumin
1/4 tsp allspice
1/4 tsp salt
1/8 tsp black pepper
2-1/2 C mushrooms, sliced
1 can pinto beans, drained
1/2 C cashews, chopped
2 Tbs lime juice
2 avocados, peeled and pitted
1-1/4 tsp salt
2 19 oz cans enchilada sauce
1 small can diced green chilies, mild or hot
Optional ingredients: Daiya cheese, cilantro, and vegan sour cream

DIRECTIONS:
Preheat oven to 400. In a large skillet, heat the olive
oil and garlic. Add the onions, chili powder, cumin,
allspice, the 1/4 tsp of salt, and the pepper. Saute
for about 3 minutes.

Add the mushrooms, beans, and cashews and cook another 5-7
minutes. Remove from heat and let cool a few minutes.

Meanwhile, mash the avocado with the 1-1/4 tsp of salt in
a bowl, or use the food processor. The avocados I had werent
completely ripe so I used the food processor. I probably got
them a little too mashed, but it turned out just fine.

Stir in half a can of one of the enchilada sauces and the
green chilies, into the avocado mixture.

Blend the avocado mixture with the onion/mushroom mixture.
At this point, I heated some water in my steam pot to steam
the tortilla shells. Place a tortilla one at a time in the
pot–it’ll only take about 15-20 seconds per side to steam
the tortilla. Pour the rest of the enchilada sauce from the
first can on the bottom of a 15? baking dish (you can also
use some from the other can. I also started out with a 9x13
and realized it wasn’t going to be big enough, so I added an
8x8 baking dish). Fill each tortilla with about 4-5
tablespoons of filling, roll up, and place fold-side down
in the pan. Repeat. Pour the remaining sauce on top.

Cover and bake 16-18 minutes. Remove the foil and top with
cheese (if using) and bake another 10-12 minutes.

Top with cilantro and sour cream.