Warm the olive oil over medium heat, add the onion and green bell pepper, saute for 5 minutes.
Turn off the heat and add one quarter cup of enchilada sauce, salt and pepper, cilantro and the spinach. Stir together, then push to one side of the pan.
Add the white beans and mash, I like to mash them about 80 percent of the way to a paste, leave a few whole beans for texture.
Then stir everything together.
Lay out the tortillas, add the filling, and roll.
Add about a half cup of sauce to the bottom of a baking dish and spread out. Lay the enchiladas in the dish, make sure the side where the tortilla folds over itself is down and that they are packed tight, so they do not unroll during cooking.
Pour more enchilada sauce over the top, and drizzle with cashew cream.
Heads up, you will have enough enchilada sauce and cashew cream to make this dish about three times, so don’t think you need to add it all to one dish.
Bake, uncovered, in a 350 degree oven for 30 minutes.
Remove from the oven and eat as is or top with anything you love, such as avocado or olives and of course more cilantro! Enjoy!