Servings: 2

15 ½ oz Black beans 15 ½ oz Black beans
4 ¼ oz Cremini mushrooms 4 ¼ oz Cremini mushrooms
¾ cup Enchilada sauce ¾ cup Enchilada sauce
2 ¼ tsp Smoky paprika-cumin blend 2 ¼ tsp Smoky paprika-cumin blend
4 whole Whole-wheat tortillas 4 whole Whole-wheat tortillas
2 tbsp Cashew crema 2 tbsp Cashew crema
3 ½ oz Green bell pepper* 3 ½ oz Green bell pepper*
2 ¾ oz Corn 2 ¾ oz Corn
1 whole Roma tomato 1 whole Roma tomato
3 tbsp Chimichurri sauce with olive oil 3 tbsp Chimichurri sauce with olive oil
¼ oz Cilantro ¼ oz Cilantro

Preheat oven to 400 degrees. Wipe cremini mushrooms clean with a damp paper towel. Remove stems, if desired. Cut into about ¼-inch thick slices. Strain and rinse black beans. Small dice green bell pepper into about ¼-inch pieces. Small dice Roma tomato into about ¼-inch pieces.* De-stem cilantro; roughly chop leaves.
Place enchilada sauce in a medium bowl. Add ¼ cup water. Season with salt.* Stir to combine.
Place cashew crema in a small bowl. Add about 2 tablespoons of the chimichurri sauce with olive oil. Salt and pepper to taste. Whisk to combine.
Heat about 1 ½ tablespoons cooking oil in a large sauté pan over medium heat. Add mushrooms to hot pan. Season with about ½ teaspoon salt and a pinch of pepper. Stir. Cook 3 to 4 minutes, or until mushrooms soften, stirring occasionally. Add beans, about ¼ cup of the enchilada sauce, and about ¼ cup water. Season with smoky paprika-cumin blend. Stir to combine. Cook 3 to 5 minutes, or until mushrooms are fork tender and liquid is mostly cooked off, stirring occasionally. Remove from heat.
Place about ⅓ cup of the enchilada filling in the center of each whole-wheat tortilla. Roll tortillas to enclose filling. Wash pan.
Place enchiladas in a medium baking dish, seam-sides down. Spoon any remaining filling over enchiladas. Pour remaining enchilada sauce over top. Transfer baking dish to oven. Bake 10 to 12 minutes, or until sauce is bubbly and tortillas are lightly browned. Remove from oven. Let enchiladas rest about 5 minutes.*
Heat about 1 ½ tablespoons cooking oil in clean pan used for filling over medium heat. Add bell pepper and corn to hot pan. Season with salt and pepper. Stir. Cook 4 to 6 minutes, or until bell pepper softens, stirring occasionally. Remove from heat. Add tomato and about half of the cilantro to pan. Drizzle with remaining chimichurri sauce. Stir to combine.
Divide mushroom and black bean enchiladas between plates. Spoon cashew crema over top. Serve sautéed veggies with chimichurri sauce on the side. Garnish with remaining cilantro. Enjoy