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Vegan Pinto Bean & Swiss Chard Enchiladas

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 6 reviews
  • Author: Alexis
  • Prep Time: 10 mins
  • Cook Time: 30 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Entree


These enchiladas have a super creamy filling that you would never guess is guilt-free and vegan!


Units Scale
  • 1/2 cup raw cashews, soaked
  • 1/2 cup salsa
  • 1-15oz can pinto beans, drained and rinsed
  • 1 bell pepper, chopped
  • 1/2 tsp cumin
  • 3/4 tsp salt
  • Pinch of cayenne pepper (optional)
  • 3 large chard leaves, de-stemmed and torn
  • 8 oz enchilada sauce (I use Frontera red enchilada sauce)
  • 12 corn tortillas
  • Cubed avocado, for topping


  1. Place cashews in a small bowl. Cover with water and allow them to sit overnight, or for at least two hours. If you're in a hurry, pour boiling water on top of the cashews and let them soak for 10 minutes.
  2. Preheat oven to 350F. Drain cashews and place in a high-speed blender or large food processor. Blend for a minute or two and then add salsa. Blend for a minute more, or until mixture is smooth and creamy.
  3. Add beans, pepper, cumin, salt and cayenne. Pulse until well-combined but still a bit chunky. Add chard leaves and pulse until they're broken up. You want them in small pieces, but you don't want to over-blend and turn the whole mixture green.
  4. Using a 13x9 pan, pour just enough enchilada sauce to cover the bottom.
  5. Spoon filling into corn tortillas, fold them up, and place them seam-side down on the pan. If the tortillas break, that's ok. You can try microwaving the others to soften them up a bit. Once all enchiladas are all next to each other in the pan, cover them liberally with the rest of the enchilada sauce.
  6. Bake for 30 minutes. Serve with avocado and salsa.