Vegan Pinto Bean and Swiss Chard Enchiladas
Try this Vegan Pinto Bean and Swiss Chard Enchiladas recipe.
Try this Vegan Pinto Bean and Swiss Chard Enchiladas recipe.
- 3/4 tsp salt
- 1/2 tsp cumin
- 1/2 cup salsa
- 12 corn tortillas
- pinch of cayenne pepper (optional)
- 1/2 cup raw cashews soaked
- 1 bell pepper chopped
- 1-15 oz can pinto beans drained and rinsed
- 3 large chard leaves de-stemmed and torn
- 8 oz enchilada sauce (i use frontera red enchilada sauc
- cubed avocado for topping
- Carbohydrate 272.913928751693 g
- Cholesterol 0 mg
- Fat 24.7317743750433 g
- Fiber 40.3058449401415 g
- Protein 37.4763818754166 g
- Saturated Fat 4.29065343750812 g
- Serving Size 1 1 Serving (857g)
- Sodium 459.416000162307 mg
- Sugar 232.608083811552 g
- Trans Fat 2.07151099999729 g
- Calories 1398 calories
Step-by-step
- 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.
A Busy Mom's Deliciously Easy Vegan Enchiladas
Life as a working mom is a whirlwind. Between early morning school runs, demanding deadlines at the office, and the never-ending cycle of laundry and dinner prep, finding time for anything other than survival feels like a luxury. But even amidst the chaos, I insist on making time for nourishing, delicious meals for my family. That's where these vegan pinto bean and Swiss chard enchiladas come in. They're a lifesaver, honestly. They're quick to assemble, packed with flavor, and surprisingly healthy.
The beauty of this recipe lies in its simplicity. Forget complicated techniques and obscure ingredients. This dish relies on pantry staples and readily available produce. I often find myself whipping up a batch on a Sunday afternoon to have ready-made meals for the busy week ahead. They reheat beautifully, making them perfect for those rushed weekday evenings. And the best part? My kids actually love them! That's a win in my book.
The secret to these enchiladas is the creamy cashew sauce. Soaking the cashews beforehand is key to achieving that perfectly smooth and dreamy texture. It adds a richness that complements the earthy flavors of the pinto beans and the slightly bitter notes of the Swiss chard. Don't be afraid to experiment with spices. A pinch of cayenne pepper adds a nice kick, but feel free to adjust to your preference.
I've tried countless enchilada recipes over the years, but this one has become my go-to. It's flexible enough to accommodate whatever vegetables I have on hand. Sometimes, I add a handful of chopped spinach along with the chard. Other times, I’ll swap the bell pepper for some sautéed zucchini or mushrooms. The possibilities are endless!
This recipe isn't just about convenience; it's about providing my family with a wholesome, plant-based meal that's both satisfying and nutritious. It's a reminder that healthy eating doesn't have to be complicated or time-consuming. With a little planning and a few clever shortcuts, even the busiest mom can create delicious and healthy meals that the whole family will enjoy. And let's be honest, a little bit of deliciousness goes a long way in making even the most hectic days a little more bearable.
So, the next time you find yourself short on time and inspiration, reach for this recipe. Trust me, your taste buds (and your family) will thank you. And who knows, you might even find a little extra time for yourself amidst the delicious chaos.
Ingredients:
- 3/4 tsp salt
- 1/2 tsp cumin
- 1/2 cup salsa
- 12 corn tortillas
- pinch of cayenne pepper (optional)
- 1/2 cup raw cashews soaked
- 1 bell pepper chopped
- 1-15 oz can pinto beans drained and rinsed
- 3 large chard leaves de-stemmed and torn
- 8 oz enchilada sauce
- cubed avocado for topping
