Vegan Pinto Bean and Swiss Chard Enchiladas
Ingredients
The filling
-
½
cup
raw cashews, soaked
-
½
cup
salsa
-
1
can (15 oz)
pinto beans, drained and rinsed
-
1
medium
bell pepper, chopped
-
½
tsp
cumin
-
¾
tsp
salt
-
a pinch
cayenne pepper (optional)
-
3
large
chard leaves, de-stemmed and torn
The assembly
-
8
oz
enchilada sauce
-
12
pieces
corn tortillas
-
to taste
cubed avocado, for topping
Instructions
- Soak the cashews in water overnight or for at least two hours, or pour boiling water over them and let soak for 10 minutes.
- Preheat the oven to 350°F.
- Drain the cashews and blend them in a high-speed blender with salsa until smooth and creamy.
- Add the beans, chopped bell pepper, cumin, salt, and cayenne to the blender and pulse until combined but still chunky.
- Add the torn chard leaves and pulse until they're broken up but not over-blended.
- Pour enough enchilada sauce to cover the bottom of a 13x9 pan.
- Fill the corn tortillas with the mixture, fold them, and place seam-side down in the pan.
- Cover the enchiladas with the remaining enchilada sauce.
- Bake for 30 minutes and serve with avocado and salsa.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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