Vegan Enfrijoladas with Mushroom Quesadilla and Cashew Crema

Beans recipe:

1. Sort through beans to remove any bad beans or pebbles. Then cover the beans with a few inches of water and leave them on the counter overnight.
2. Strain beans, rinse, then place beans in a large pot. Add in roughly chopped onion and garlic cloves, cover with fresh water and bring to a boil. Reduce heat, cover and simmer gently until beans are tender. This may take about 2 hours, though some varieties will cook faster or longer. Season with a generous pinch of salt, taste and adjust to your liking. Mash beans or keep as is. If you choose to mash, remove some of the liquid (you can store liquid in a jar and use later to loosen up refrigerated beans). Keep onions & garlic in for flavor!

Enfrijoladas recipe:

1. Chop up mushrooms fairly small then add in 1 tbsp oil to a pan. Sauté mushrooms and add in salt and pepper. Cook until mushrooms are golden brown, about 6-7 minutes.
2. Heat up corn tortillas and add vegan cheese to make quesadillas. Once the cheese is melted, remove quesadillas from pan then carefully open them up and add in the cooked mushrooms.
3. Plate your mushroom quesadillas and smother them with the prepared beans.
4. Drizzle over the cashew crema (recipe below), add sliced avocado, cilantro, and optional squash blossoms for garnish.

Cashew crema recipe:

1. Discard water from cashews after soaking for 20 minutes in hot water.
2. In a blender, combine all ingredients (cashews, filtered water or plant milk, nutritional yeast, salt, garlic powder, onion powder, and juice of 1 lemon) and blend until smooth.
3. Add a bit more liquid if the cream is too thick. Taste & adjust seasonings to your liking.