Black Bean and Spinach Enchiladas

Ingredients:

1 pkg. frozen spinach
1 recipe of Slice-able Cashew Cheese (see recipe at end)
3 cans of black beans or 1/2 lb. dried beans cooked in crock pot for 8+ hours
20 small wheat tortillas
1 recipe of Yellow Cheese Sauce (see recipe at end)

Partially thaw spinach in microwave oven (about 1 min) cut into large chunks and place in a food processor with the cashew cheese.  Process until it becomes like a spinach dip.  Layer beans (a generous amount) and then some of the spinach dip on the tortilla. Roll and place seam side down into a 9 x 13 pan. (you might need a second smaller pan depending on how tight you can fit them in).

Once they’re in the pan, pour the cheese sauce over the enchiladas.

Bake at 400 for about 20 minuets. Serve with salad and yellow rice.

Slice-able Cashew Cheese
2 cups water
3 TBSP agar flakes or 3 tsp of agar powder
1 cup raw cashew nuts
2 TBSP pimentos or 1/2 red bell pepper (only for YELLOW cheese)
1 TBSP lemon juice
1 TBSP nutritional yeast flakes
1 1/2 tsp salt
1/2 tsp onion powder
1/4 tsp garlic powder

1. boil together the agar and water for 1-2 minutes (it thickens, but has not set yet, that happens when it cools). Place in blender with all the remaining ingredients and blend for 1-2 minuets until very smooth.

2. Pour into containers and chill. Slice when firm. (this takes about 1 hour in fridge)

(This cheese does not melt like a milk or soy based cheese might, it does slice and shred, but has a texture similar to ricotta cheese)

Yellow Cheese Sauce:
1/2 cup pimiento
2 TBSP unbleached white flour
1/2 cup nutritional yeast flakes
1 cup water
3 TBSP sesame tahini
2 TBSP lemon juice
1 1/2 tsp salt

Blend all ingredients together. Heat until thickened in a small sauce pan on medium heat. Works well as a dip, over pasta for a macaroni and cheese, or in casseroles that call for a cheese topping.

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