Vegan Pinto Bean & Swiss Chard Enchiladas

Vegan Pinto Bean & Swiss Chard Enchiladas is a Mexican side dish. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 474 calories, 12g of protein, and 24g of fat per serving. For $2.1 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe is liked by 31 foodies and cooks. If you have salsa, bell pepper, chard, and a few other ingredients on hand, you can make it. It is brought to you by Hummusapien. From preparation to the plate, this recipe takes around 40 minutes. Overall, this recipe earns an awesome spoonacular score of 97%. Smoky Pinto Bean and Swiss Chard Baked Vegetarian Burritos, Swiss Chard And Black Bean Enchiladas With Chipotle Rhubarb Sauce, and Pinto Bean Sweet Potato Enchiladas are very similar to this recipe.

Servings: 4

Preparation duration: 10 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

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.

 

Step by step:

1. 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.

2. 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.

3. Add beans, pepper, cumin, salt and cayenne. Pulse until well-combined but still a bit chunky.

4. 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.

5. Bake for 30 minutes.

6. Serve with avocado and salsa.

Nutrition Information:

covered percent of daily need