Soak your cashews for 2-3 hours in cold water or 15 minutes in boiling water to soften. Full instructions for cashew crema can be found HERE.

Prepare the cashew crema while the salsa ingredients are roasting. Add the soaked and drained cashews to your blender along with fresh water and salt. Blend on high while it is “vortexing” until it is completely smooth. Reserve 1/2 a cup to add to the tomatillo salsa and set the remaining aside in the fridge in a drizzle bottle or bowl until ready to serve.

Preheat the broiler in your oven to 500°F.

Prep the vegetables for the salsa. Remove the papery skins from the tomatillos and rinse well. Arrange them about an inch apart on a large baking sheet lined with tinfoil. Add the onion, garlic, and serrano pepper to the pan as well.

Broil the vegetables for the salsa in the top ¾ of the oven for at least 10 min, checking on them occasionally. They may need another 5 – 10 min, depending on your broiler and how close they are to the heating element. The tomatillos should begin to turn yellow then blacken in spots. Remove from the oven once charred and let them cool before the next step. Alternatively, you can grill these on an open flame grill/bbq.

Transfer the roasted salsa vegetables to the blender once they have cooled enough to handle. Add in the cilantro and broth, then blend until the desired consistency is reached. I preferred it quite smooth. Adjust salt to taste.

Pour the tomatillo salsa into a medium saucepan and bring to a gentle simmer. Whisk in 1/2 cup of the prepared cashew crema until combined. Adjust seasonings for salt one more time.

Cook your corn tortillas or reheat day old or store bought. Full guide for corn tortillas HERE or see BELOW for corn tortilla recipe. Reheat day old or store bought tortillas by heating a medium skillet over medium-high and add a small amount of oil. Quickly cook in the oil for 20-30 seconds a side until warm and pliable. Keep warm and set aside.

Adjust seasonings on your pinto beans before using in enchiladas. I added salt and chopped cilantro, but you may prefer refried beans or canned beans.

Prepare the enchiladas: Dip both sides of the tortilla in the sauce and place on a plate. Add about 1/4 – 1/3 cup of bean filling along the middle, leaving a small gap on each end. Roll the tortilla over the filling gently into a log and place it seam side down (or simply fold in half). Repeat with remaining tortillas. Pour the remainder of the enchilada sauce over the enchiladas then top with fresh cilantro, thinly sliced onions, cashew crema, and a hot sauce of your choice.