These Bean Enchiladas with homemade vegan cheese are a regular family favorite and so easy to make. With the countless added benefits of being a fully Whole Food Plant Based recipe! This recipe also fully qualifies as Plant Based,Vegan SOS (No animal products, salt, sugar, or oil), Vegetarian, nutritarian, gluten free, and wheat free. Is hard to believe you could learn to make such a wonderful enchiladas that are also of the highest quality healthy food!

Recipe:

Filling:
4 cups kidney beans (two cans)
1 box firm tofu
1 tsp onion powder
1/2 cup enchilada sauce
1 tsp Braggs Liquid Amino Acids
1 1/2 tsp smoked paprika

Sauce:
1 can chopped tomatoes
1 can tomato paste
1 clove garlic
1/2 onion
1 tsp cumin
1 tsp cocoa powder

Cheese:
1/2 cup cashews
2 Tbsp lemon juice
1 Tbsp mustartd
2 Tbsp white wine or white wine vinegar
1/4 cup nutritional yeast
1 tsp Braggs Liquid Amino Acids
1/2 – 1 cup water

1 pkg corn tortillas

Mash kidney beans and tofu together with a potato masher. Stir in remaining filling ingredients. For the sauce, put all ingredients into a blender and blend until smooth. Cook in a saucepan for 15 minutes. For the cheese, blend all ingredients in the bender until smooth. Preheat oven to 350 degrees. Lay out tortillas on a baking paper lined cookie sheet and bake for two to three minutes. Fill the tortillas with the filling and layer them in a baking dish. Pour sauce and cheese over the top and bake for 20-30 minutes.