Collard Green Enchiladas

Add the cashews to a small bowl and cover with ½ cup hot water. Peel and dice the onion. Trim about 1 inch off the tough stems of the collard green leaves and discard, keeping the leaves intact. Thinly slice the tortillas into ¼ inch thick strips. Halve the lime and cut half into wedges.

Place a medium saucepan over medium-high heat with 1 tbsp olive oil. Once hot, add the diced onion and a pinch of salt. Cook until softened, about 3 to 5 minutes. Add the rice and Spanish seasoning stir, and cook until lightly toasted, about 1 minute. Add 1 cup water and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the rice is tender, about 15 to 18 minutes.

Place a large nonstick skillet with 1 inch salted water on to boil. Place the collard green leaves into the skillet of boiling water and press to submerge. Cook until bright green and tender, about 1 minute. Drain and rinse the collard leaves with cold water to stop the cooking process.

In a blender, combine the cashews and their soaking liquid, the juice from half the lime, roasted red peppers, 1 clove garlic, just 2 tsp ranch spice, and ¼ tsp salt. Blend until smooth, taste, and adjust seasoning with salt and pepper.

Set the oven to broil on low. Drain and rinse the pinto beans. Add the pinto beans to the cooked Spanish rice and stir. Lay the collard leaves out on a clean work space and divide the rice and beans between them. Roll, fold in the sides (like a burrito), and place the enchiladas into a baking dish seam side down. Broil the collard green enchiladas until hot, about 3 to 5 minutes.

Return the empty skillet to medium-high heat with 2 tbsp vegetable oil. Once hot, add the tortilla strips and cook, tossing occasionally, until browned in places and crispy, about 2 minutes. Transfer to a paper towel-lined plate and sprinkle with salt. Pour the creamy red pepper sauce over the enchiladas and top with remaining ranch spice and crispy tortillas. Serve with lime wedges.