Vegan Enchiladas with Black Beans and Kale
Ingredients
The filling
-
½
cup
cashews (preferably raw), soaked
-
heaping ½
cup
salsa (plus more for serving)
-
1
medium
red bell pepper, roughly chopped
-
1
15oz can
black beans, drained and rinsed
-
1
tsp
fine sea salt
-
½
tsp
garlic powder
-
½
tsp
cumin
-
½
tsp
smoked paprika
-
¼
tsp
cayenne
-
1
cup
kale or spinach (optional)
The assembly
-
12
pieces
corn tortillas
-
8
oz
enchilada sauce
-
to taste
avocado and cilantro to garnish, if desired
Instructions
- Soak cashews in hot water for 10 minutes.
- Preheat the oven to 350°F.
- Drain and rinse the cashews, then blend with salsa and bell pepper until smooth.
- Add black beans, salt, and spices to the mixture and blend until combined with some texture.
- If using, add kale and process until just broken down.
- Pour a layer of enchilada sauce in a 13x9 pan to cover the bottom.
- Spoon the filling into the tortillas, fold them, and place seam-side down in the pan.
- Cover the enchiladas with the remaining enchilada sauce.
- Bake for 30 minutes and garnish with avocado and cilantro before serving.
Nutrition Facts (estimated)
Servings
4 servings
Calories
250
Total fat
8g
Total carbohydrates
35g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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