Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Using a 13x9 pan, pour just enough enchilada sauce to cover the bottom.

Step 5

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.

Step 6

Bake for 30 minutes. Serve with avocado and salsa.