vegan molé enchiladas

with cashew queso

sauté spinach, onions, and tomatoes on stove top until wilted and tender. add pinto beans and half cup of molé sauce and simmer until everything comes together, about 5 minutes.

pour some molé sauce in the bottom of a casserole dish. assemble enchiladas with cashew queso and spinach and bean mixture. bake for 25 minutes. serve with remaining queso and enjoy!

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