vegan molé enchiladas

with cashew queso

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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.

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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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click for full recipe!

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