Make em Again Black Bean Enchiladas

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Published on April 15, 2015 by Jill McKeever

My teen asks for black bean enchiladas with spicy cream sauce every time he needs a hot lunch to take on the road. It's his favorite meal to eat leftover. I made a video for this meal a couple of years ago, but that recipe wasn't big enough to last another meal.

Here's All You Need for 6-8 Servings

1 head of cauliflower, chopped
2 garlic cloves, whole
1/2 cup raw cashews
1 cup water
2 (27-ounce) cans black beans
3 teaspoons chili powder
2 teaspoon dried oregano
1 teaspoon ground cumin
1 1/2 teaspoon liquid smoke
10-12 tortillas

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