Ingredients
Scale
- 2 tbsp olive oil
- 1 yellow onion, diced
- 1 Green bell pepper, diced
- 1 tsp Chili powder
- 1 tsp Cumin
- 1 tsp Salt
- 1 cup cashews, soaked
- 10 oz Red enchilada sauce
- 14 oz Diced tomatoes
- 3 cups Vegetable broth
- 1 can Black Beans
- 1 cup frozen corn
Instructions
- Soak cashews in boiling water for 10 minutes
- Heat olive oil in a large pot. Cook the diced onion and bell pepper for 5-7 minutes until translucent. Add the spices and cook for an additional 2 minutes.
- Combine the enchilada sauce and cashews in a high power blender. Blend until smooth. Add to the pot with the onion and bell pepper. Now add the corn and black beans. Now add the broth and bring to a boil, reduce to a simmer. Cook for 15 minutes.
- Top with vegan sour cream, cilantro, limes and even avocado! Add additional salt or broth to adjust the consistency if needed.
- Prep Time: 10 mins
- Cook Time: 15 mins