Vegan Lentil, Kale & Salsa Verde Enchiladas
Ingredients
The filling
-
½
cup
raw cashews, soaked
-
¾
cup
dry lentils
-
1¾
cups
water (or 2 cups cooked lentils)
-
½
cup
salsa verde (plus more for serving)
-
1
each
bell pepper, chopped
-
½
each
jalapeño, seeds and ribs removed (optional)
-
1
tsp
salt
-
½
tsp
cumin
-
¼
tsp
cayenne
-
3
leaves
kale, de-stemmed and torn into pieces
The tortillas
The sauce
-
1
8oz package
green enchilada sauce
For serving
Instructions
- Soak the cashews in water for at least two hours or overnight, or pour boiling water over them for ten minutes if in a hurry.
- If using dry lentils, rinse them and cook with water in a pot until tender, about 20-30 minutes.
- Preheat the oven to 350°F.
- Drain the cashews and blend them with salsa in a food processor until smooth.
- Add the lentils, chopped bell pepper, jalapeño, salt, cumin, and cayenne to the processor and blend until fairly smooth, then add the torn kale and blend until broken down.
- Warm the tortillas in the microwave for about 15 seconds.
- Pour a little enchilada sauce into a baking dish to cover the bottom.
- Fill the tortillas with the mixture, fold them, and place them seam-side down in the dish. Cover with remaining enchilada sauce.
- Bake for 30 minutes and serve with avocado and extra salsa.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
You might also like