Vegan Lentil, Kale & Salsa Verde Enchiladas

Loaded with filling fiber from hearty lentils and kale, these creamy vegan enchiladas are sure to please!

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 bell pepper, chopped
½ jalapeño, seeds and ribs removed (optional)
1 tsp salt
½ tsp cumin
¼ tsp cayenne
3 leaves of kale, de-stemmed and torn into pieces
12 corn tortillas
1-8oz package of green enchilada sauce (I used Frontera)
Cubed avocado, for serving

View the full recipe at Hummusapien →