Soak the cashews in boiling water for at least two hours.
Add the beans, spices and water to a food processor and pulse until combined. The mixture may still be a bit chunky. If you prefer a smoother consistency, add some additional water until desired consistency is achieved.
Meanwhile in a blender, blend the ingredients for the queso sauce until smooth and creamy.
Preheat the oven to 450 degrees F. Place the tortillas on a baking sheet in a single layer (you may require two baking sheets to fit them all). Evenly distribute the bean mixture over each tortilla, leaving about an inch around the edge. Place the baking sheets on the middle wrack and bake for 5 minutes. Move to the top rack and bake for an additional 5 minutes.
Top each tortilla with desired toppings. Drizzle with queso sauce and serve.
* You can store the bean mixture in the fridge for up to four days and the queso sauce for up to a week.
*Nutritional information is calculated based on two corn tortillas and one fifth of the bean mixture per serving and using half the queso sauce for the entire recipe. It does not include optional toppings.
Calories: 353kcal | Carbohydrates: 56g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Sodium: 418mg | Fiber: 13g | Sugar: 4g