Vegan Pinto Bean & Swiss Chard Enchiladas

These enchiladas have a super creamy filling that you would never guess is guilt-free and vegan!

½ cup raw cashews, soaked
½ cup salsa
1-15oz can pinto beans, drained and rinsed
1 bell pepper, chopped
½ tsp cumin
¾ tsp salt
Pinch of cayenne pepper (optional)
3 large chard leaves, de-stemmed and torn
8 oz enchilada sauce (I use Frontera red enchilada sauce)
12 corn tortillas
Cubed avocado, for topping

View the full recipe at Hummusapien →