⅔cupvegan mozzarella cheeseI used GoVeggie mozzarella style
2tablespoonsvegan mozzarella cheese
Cook the beans: soak the beans overnight in a large bowl with 4 cups of water. Drain and rinse the soaked beans under cold water. Transfer the beans into a pressure cooker. Add 2 cups of water and 1 teaspoon of canola oil. Cook under pressure cooker instruction. Release the pressure and drain and rinse the cooked beans. It yields approximately 4 cups of cooked beans.
Preheat oven at 425 °F. Cut the tortilla wraps into ½ to ¾ inch wide strips. In a mixing bowl, toss the tortilla strips with 2 teaspoons of canola oil. Transfer the tortilla strips into a metal baking pan and bake for 10 minutes until the tortilla strips are golden brown. Rotate the baking pan 180 degrees halfway through the baking time.
While the tortilla strips are baking, combine the enchilada sauce, vegan cheese, nutritional yeast, cooked beans, salt, and 2½ cups of water into a saucepan. Heat the saucepan over medium heat until boiling. Remove the saucepan from heat and let the soup set for 5 minutes.
Garnish with cilantro and avocado. Serve with baked tortilla strips.