Soak the cashews in water for 8-12 hours. Dump all into a blender.

Broil the peppers until skin is blackened, rotating them with tongs to get every side. Let cool, peel the blistered skin off and remove seeds/ stem. Add to blender. Add peeled lemon juice, garlic cloves, cilantro and salt. Blend to smooth. Pour into a small pot and keep warm over very low heat.

Heat butter in a skillet over medium heat. Add mushrooms once melted and let cook 1-2 minutes on one side to brown. Add corn, carrots, green onion and stir. Cover and cook 2 minutes. Add kale and stir. Sprinkle with salt and cook another 1-2 minutes until kale is softened but still bright green. Remove from heat.

Warn tortillas on a heavily oiled skillet over medium-high heat. Fill with a couple spoonfuls of vegetable mixture then roll and place onto plates or a serving dish.

Pour warm sauce all over and garnish with more chopped pecans and cilantro