These enchiladas have a super creamy filling that you would never guess is guilt-free and vegan!
- ½ cup raw cashews, soaked
- ½ cup salsa
- 1-15oz can pinto beans, drained and rinsed
- 1 bell pepper, chopped
- 1/2 tsp cumin
- ¾ 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
- 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.
- 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.
- 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.
- Using a 13x9 pan, pour just enough enchilada sauce to cover the bottom.
- 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.
- Bake for 30 minutes. Serve with avocado and salsa.
Adapted from these red hot enchiladas