Loaded with filling fiber from hearty lentils and kale, these creamy vegan enchiladas are sure to please!
- 1/2 cup raw cashews, soaked
- 3/4 cup dry lentils + 1 3/4 cups water (or 2 cups cooked lentils)
- 1/2 cup salsa verde (plus more for serving)
- 1 bell pepper, chopped
- 1/2 jalapeño, seeds and ribs removed (optional)
- 1 tsp salt
- 1/2 tsp cumin
- 1/4 tsp cayenne
- 3 leaves of kale, de-stemmed and torn into pieces
- 12 corn tortillas
- 1-8oz package of green enchilada sauce (I used Frontera)
- Cubed avocado, for serving
- Place cashews in a bowl. Cover them with water and allow to sit for at least two hours or overnight. If you're in a hurry, pour boiling water over them and let them sit for ten minutes.
- If using pre-cooked lentils, ignore this step. Rinse lentils with a fine-mesh sieve. Place lentils and water in medium pot. Bring lentils to a boil and then reduce heat to medium-low, or until lentils are simmering. Cook, uncovered, for about 20-30 minutes, or until tender. Drain any excess water.
- Preheat oven to 350F. Drain cashews. Combine cashews and salsa in a large food processor and blend for about a minute, or until smooth and creamy. Add in lentils, chopped pepper, jalapeño, salt, cumin and cayenne. Process until mixture is fairly smooth. Add in the torn kale and process just until the kale is broken down.
- Warm tortillas in the microwave for about 15 seconds.
- Using a 13x9 pan, pour just enough enchilada sauce to cover the bottom.
- Spoon filling into tortillas, fold them up, and place seam-side down on the pan. If the tortillas break, that's ok. 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 extra salsa.
Adapted from my pinto bean and swiss chard enchiladas