4-Layer Enchilada Cakes - Forks Over Knives

Name: 4-Layer Enchilada Cakes - Forks Over Knives
Total time: 90 min
Ingredients: ½ cup raw cashews; 2 tablespoons nutritional yeast; 1 tablespoon lemon juice; Sea salt and freshly ground black pepper, to taste; 1 15-oz. can black beans, rinsed and drained; ½ cup cooked brown rice; 2 tablespoons fresh cilantro, snipped; 2 teaspoons taco seasoning; 2 medium red-skin potatoes, cut into 1-inch pieces; 2 cups mushrooms, thinly sliced; 2 orange bell peppers, finely chopped (2 cups); 1 medium red onion, finely chopped (1 cup); 2 cloves garlic, minced; ½ teaspoon ground cumin; 7 cups chopped Swiss chard; 10 6-inch corn tortillas, divided; 4 cups oil-free enchilada sauce, divided; ½ cup pico de gallo, homemade or store-bought

www.forksoverknives.com

These healthy vegan enchiladas prove that everything is better in cake form. Each layer of these generously filled cakes has a different hearty filling.

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Ingredients

½ cup raw cashews
2 tablespoons nutritional yeast
1 tablespoon lemon juice
Sea salt and freshly ground black pepper, to taste
1 15-oz. can black beans, rinsed and drained
½ cup cooked brown rice
2 tablespoons fresh cilantro, snipped
2 teaspoons taco seasoning
2 medium red-skin potatoes, cut into 1-inch pieces
2 cups mushrooms, thinly sliced
2 orange bell peppers, finely chopped (2 cups)
1 medium red onion, finely chopped (1 cup)
2 cloves garlic, minced
½ teaspoon ground cumin
7 cups chopped Swiss chard
10 6-inch corn tortillas, divided
4 cups <a href="https://www.forksoverknives.com/recipes/vegan-enchilada-sauce/">oil-free enchilada sauce,</a> divided
½ cup pico de gallo, homemade or store-bought