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  • Serves 4 (3 lb)
  • Ready in 1H
Vegan Lentil, Kale & Salsa Verde Enchiladas

Ingredients

  • 12 corn tortillas 12 corn tortillas
  • ¾ cup dry lentils + 1¾ cups water (or 2 cups cooked lentils) ¾ cup dry lentils + 1¾ cups water (or 2 cups cooked lentils)
  • ½ cup salsa verde (plus more for serving) ½ cup salsa verde (plus more for serving)
  • 3 leaves of kale, de-stemmed and torn into pieces 3 leaves of kale, de-stemmed and torn into pieces
  • Cubed avocado, for serving Cubed avocado, for serving
  • 1 bell pepper, chopped 1 bell pepper, chopped
  • ½ cup raw cashews, soaked ½ cup raw cashews, soaked
  • 1-8oz package of green enchilada sauce (I used Frontera) 1-8oz package of green enchilada sauce (I used Frontera)
  • 1 tsp salt 1 tsp salt
  • ½ tsp cumin ½ tsp cumin
  • ¼ tsp cayenne ¼ tsp cayenne

Optional

  • ½ jalapeño, seeds and ribs removed (optional) ½ jalapeño, seeds and ribs removed (optional)

Nutritional values
Per serving (12 oz)

% Daily Values*
  • Total fat 23.5g 30%
  • Saturated fat 4.2g 21%
  • Protein 18.7g 37%
  • Salt 723.9mg 31%
  • Total carbs 83.4g 30%
  • Fiber, total dietary 17.1g 61%
* Percent daily value are based on a 2,000 calorie diet.
Read full directions on hummusapien.com
Vegan Lentil, Kale & Salsa Verde Enchiladas on hummusapien.com
TOTAL -> AAAA2024