Vegan Enchiladas with Cilantro Avocado Cream Sauce

265 comments

IMG_5378

Out of all of the recipes on my Weekly Meal Plan, this is the one we were most excited about!

I first made vegan enchiladas with ‘cheeze’ sauce almost a year ago and Eric has been gushing about them ever since. I must agree that I really don’t make them enough…and I’m not sure why because I’m crazy about them.

Last night, I jazzed up the original recipe and the outcome was so drool-worthy we found ourselves forgetting that they didn’t contain- or even need- cheese. Now that is a good vegan enchilada!

IMG_5357

For this version, I made a creamy green sauce made from Cilantro, avocado (the cream!), lime, and a few other spices that served as a decadent topping for the sweet potato, black bean, spinach, and pepper enchiladas.

They satisfied our every craving…and then some.

IMG_5396

Make your filling and adjust all seasonings to taste.

IMG_5328 IMG_5330

Fill and roll your tortilla wraps, placing fold side down in the dish. You can sprinkle vegan cheese on them before baking if you prefer.

IMG_5337

Prepare the cream sauce while baking the enchiladas.

IMG_5356

IMG_5338

When the enchiladas are done cooking, spread the Cilantro avocado sauce over top, sprinkle with cilantro and green onion and eat your heart out!

IMG_5370

A couple hints:

1) Due to the avocado in the cream sauce, this sauce needs to be used immediately for best results. If you plan on having leftovers, my advice is to wrap the leftover enchiladas without sauce and store in the fridge. You can try storing leftover sauce in an air-tight container for up to one day or you can make a half batch and make fresh sauce as needed.

2) These would probably be tasty with Nacho Cheeze Sauce too.

IMG_4622

We both loved ‘em. A bit too much maybe because we were totally stuffed afterwards! They would also make a fun meal if you are celebrating Cinco de Mayo tomorrow.

IMG_5389

After taking his last pleasurable bite, Eric proclaimed, ‘I predict this is the best recipe all week.’

IMG_5396-2

We shall see husband, we shall see. ;)

Let's get social! Follow Angela on Instagram (@ohsheglows + @theglowspot), Facebook, Twitter, Pinterest, and Google+

Previous Posts

{ 265 comments… read them below or add one }

1 Ashley May 4, 2011

The 3rd + last photos make me want to grab the meal out of the screen!! All of the colors are spectacular. Oh the life of a food blogger…rarely making things more than once! ;) I made a repeat meal last night and it was so nice to know it was going to be delicious. haha

Reply

2 Andrea B. @ Vegvacious May 4, 2011

Wow Ange! These look AMAZING!! We love Mexican and my husband’s all-time fave is enchiladas. He is a meat eater so I’m going to have to test this recipe out to see what he thinks. I can tell you without even tasting it that I am going to LOVE IT!!

Reply

3 Traci(faithfulfoodiefashionista) May 4, 2011

Are you hiring for a taste tester? ;)

Reply

4 Angela (Oh She Glows) May 4, 2011

Sure why not! ;)

Reply

5 Kaleigh May 4, 2011

I love your enchiladas…will definitely have to do this, but maybe instead of a cilantro cream sauce, I’ll go with guac or nacho cheeze… i have issues with cilantro. Either way – they look fresh and delicious! Love love love! Plus black beans and sweet potatoes are among one of my favourite combination’s (i highly recommend vegan black bean and sweet potato quesidilas)

Reply

6 erin November 5, 2012

Does cilantro taste soapy to you? Because it’s genetic, whether or not it taste good, or like soap! I remember doing a taste test experiment with it my first year of college… half the people in the lab hated it, but I love it! Fun fact! ;P

Reply

7 yvette October 26, 2013

Oh, that is so unfortunate that you have cilantro issue, cuz this cream is HEAVENLY!!!!!!

Reply

8 Dayna March 13, 2014

Cilantro! The soapy taste is a genetic intolerance, common among Eastern Europeans. I just thought I hated it, but it turns out, when you don’t have the enzymes to break down cilantro, it’s your body’s way of saying don’t eat it!

Reply

9 Faith @ lovelyascharged May 4, 2011

This made me realize that I cant remember the last time I made enchiladas…or any Mexican food, for that matter! It’s a crime, haha!

Reply

10 Kierstan @ Life {and running} in Iowa May 4, 2011

That is the perfect dish for tomorrow!

Cooking a certain meal in our house only once happens a lot – it is easy to forget about some of your favorites when you want to try new things all the time!

Reply

11 Aly May 4, 2011

This recipe looks amazing!! I make your meals all the time and am now addicted to your blog! I love the creamy avocado sauces you’re making now :) Thanks for sharing and taking pictures. For us visual learners, it is so helpful to see what it is supposed to look like to know if I am doing it right!

Reply

12 Angela (Oh She Glows) May 4, 2011

Thanks Aly!

Reply

13 Vanessa @ Loving the Sweet LIfe May 4, 2011

This looks too good to eat!! Wow I’m going to pick up what ingredients I don’t have on hand and make this tomorrow.
How’s the vegetable garden coming along? I may be a little late but building my raised bed today and taking advantage of the nicer weather coming soon.

Reply

14 Angela (Oh She Glows) May 4, 2011

I will be sure to give a complete update in tomorrow’s post. :) We just put in the soil last night!

Reply

15 jenna May 4, 2011

mmm…enchiladas are my favorite meal!! i love the creamy avocado sauce! looks awesome.

Reply

16 TigerTiff May 4, 2011

Looks pretty awesome!

Reply

17 Claire @ Live and Love to Eat May 4, 2011

These look amazing… and I’m already obsessed with enchiladas. They incorporate all of my favorite veggies and toppings. You’re a genius!

Reply

18 Emily @ One Sweet Vegan May 4, 2011

I LOVE Mexican food, especially veggie enchiladas! I’m going to make these very soon. :-)

Reply

19 rebecca lustig May 4, 2011

food porn at its absolute finest

Reply

20 Lisa Fine May 4, 2011

Yum! This sounds delicious.

One of my favorite combinations [as far as Mexican food goes] is sweet potato with black beans and spinach. I’ve made sweet potatoes using that combo, but this sounds incredible too.

Reply

21 Leanne (Bride to Mrs.) May 4, 2011

You make vegan food look tasty.

I need to get over my picky-ness and start eating more veggies. :p

Reply

22 Angela @ Eat Spin Run Repeat May 4, 2011

This looks delicious Ange!! Your photos are gorgeous, and with all that colour you would never know that it’s been doing nothing but rain outside for weeks! I’ve been having my fair share of Mexican-inspired eats this week as well. The avocado cream sauce looks delicious, and even though I’m not even a huge avocado fan (because I find it bland) I think I need to try this!

Reply

23 Katie @ Nourishing Flourishing May 4, 2011

This looks amazing! My husband says pretty much the only thing he misses now that we don’t eat meat are my enchiladas. I think we can amend that now ;)

Reply

24 Carrie (Moves 'N Munchies) May 4, 2011

STOP with the AMAZING RECIPES!! seriously.. my bookmarks folder is overflowing!.. all from you!!!!

but actually dont stop.. never!

Reply

25 Rianne May 4, 2011

Dear Angela,

I know that the question that i have, has nothing to do with today post.
But i want to make youre recept from peanutbutter.jam overnicht oats. in this recept you use amizing gras chocolat. in the netherlands we don’t have that. can i use regular wheatgras with some cacao powder of can i use som whei powder chocolade insteadt?
Or wil that nog work?

BTW in another recepie you use earth balance. is it correct that it is butter?

Please give me an answer,

Greeting Rianne

Reply

26 kari May 4, 2011

hello, i just wanted to respond to your questions. the EARTH BALANCE is the one that Angela has posted on her blog and the one she uses. On the overnight oats you can use chocolate protein power and the cocoa since it has some great health benefits. i have added in my oats and it taste good. i think i will go make me some now for tomorrow morning. well, i hope i help with answer the questions. have a good day.

Reply

27 Lindsay@livinglindsay May 4, 2011

Oh my! These look AWESOME!! We love healthy Mexican food in this casa, so I can’t wait to try it!

Reply

28 Lauren at Keep It Sweet May 4, 2011

I need to make this!

Reply

29 Andrea May 4, 2011

This looks delicious! I read every post and must have missed the recipe for the Nacho Cheeze sauce before but thankfully, my friend who reads made your nacho cheeze sauce and introduced me to it (in fact, I stole what was leftover and finished it the same day lol) and now I just printed off the recipe to make myself. It is SO good, I could eat it on everything :)

Reply

30 Abby May 4, 2011

These sound soooo good! :)

Reply

31 Emily May 4, 2011

Avocado and sweet potatoes are two of my favorite foods, I’ve never eaten them together though. I think that will change because this looks so good!

Reply

32 Rebecca May 4, 2011

Oh my goodness!! I made enchiladas too last night with your Vegan taco “meat” and hummus. I didn’t have walnuts so I used cashews and sunflower seeds. It was INCREDIBLE!! Even my meat-eating family was blown away. Now I wish I had waited so I could have made this avocado cream sauce. Oh well, guess I’ll just have to make them again ;)

Reply

33 Lisa May 4, 2011

I’ve been on a mexican kick lately. Could be cinco de mayo related I don’t know, but these look drool worthy!!

Reply

34 Holly @ The Runny Egg May 4, 2011

Angela these look delicious! I already have dinner planned for tonight but I am super tempted to make these instead! That avocado sauce looks so good.

Reply

35 Jen @ keepitsimplefoods.com May 4, 2011

These look fantastic! I actually made enchiladas last night, but I’ll have to give your vegan version a try very soon!

Reply

36 Laura @ Sprint 2 the Table May 4, 2011

Enchiladas are my all-time favorite! I wish I wasn’t too busy to make these tomorrow night. :(

I’m with Eric – based on those pics, I predict they are the best all week! Unless something else pops up involving chocolate and spice… LOL!

Reply

37 J3nn (Jenn's Menu and Lifestyle Blog) May 4, 2011

Oooooh that looks so good! I love the bright green avocado sauce. Yum!

Reply

38 Beth May 4, 2011

Just printed this recipe. It is similar to a chilli recipe that my husband has been making, so hopefully he will be willing to try this one. Also a great way to use up the leftover Food For Life tortillas that we have.

Reply

39 Michelle | GOLD-HEARTED GIRL May 4, 2011

Yum, those look amazing! And so boyfriend friendly, too!

http://goldhearted.etsy.com

Reply

40 kirsty (GYMBUNNYCOCO) May 4, 2011

These looks soooooooooooooooooooo tasty… gonna make these next week for sure xx

Reply

41 Mary (What's Cookin' with Mary) May 4, 2011

This recipe is really making me miss being in the kitchen !! Looks like you hit this one out of the park. I really love the avo cream sauce :) …these ench’s def don’t need the cheese!

Reply

42 kris @ everyday oats May 4, 2011

I tried your vegan enchiladas with ‘cheeze’ sauce a while back and they were SOO delicious. I can already tell these enchiladas are going to be great, if not even better! Lovee the combo of sweet potato and black beans! Thanks for all your amazing recipes!!

Reply

43 Ally (oatsandspice) May 4, 2011

I absolutely love that your created a vegan enchilada – it looks super healthy and delicious! Hopefully I will have the time to make this for dinner tomorrow – WOOHOO cinco de mayo :)

Have a great day girly!

Reply

44 Heather (heathers dish) May 4, 2011

Oh Angela, now this is something I can get behind! I am drooling like crazy right now…fabulous!

Reply

45 kate May 4, 2011

I wasnt planning on celebrating cinco de mayo tomorrow but after seeing these I am rethinking that plan ;)

Reply

46 saravixen May 4, 2011

Oh dear. Those look deeee-licious! I wish I could take just one bit to taste them.
And then another
and another.

Reply

47 kaila @ healthy helper! May 4, 2011

WOW wow wow! I already love enchiladas…especially veg ones…..but these just looks FANTASTIC! The pictures really do say 1000 words because I know these would be delicious just from looking at the beautiful pictures! :)

Reply

48 Heather @ Get Healthy with Heather May 4, 2011

Your photos look amazing Angela! Like always though :)

I want a bite of those enchiladas, they are mouth watering.

Reply

49 Melanie May 4, 2011

I made these for lunch today (with a few modifications as I didn’t have all the ingredients). My husband’s comment was, “I’d definitely eat these again!” They were fantastic. I did substitue rice tortillas for the wheat ones. Because the rice tortillas tend to dry out, I built my version in a pie plate and made the filling into layers. Once it was finished, I served it like pieces of pie with the avocado sauce on the side. MMMMM delicious!! Thanks for sharing the recipe.

Reply

50 Angela (Oh She Glows) May 4, 2011

Yum! Sounds delicious :) I love making tortilla pies too!

Reply

51 Michelle (your girlfriend for fitness) May 4, 2011

Sitting at my desk wishing I could eat the screen right now… those look sooo tasty! I tried your pasta with the avocado cream sauce a couple of weeks ago and it was amazing, can’t wait to try this one too!

Reply

52 Carrie (Carrie on Vegan) May 4, 2011

Okay, Angela, when are you opening your restaurant because I want to be the first customer?! Thanks for the inspiration for yet another healthy and delicious-looking vegan meal. :)

Reply

53 chelsey @ clean eating chelsey May 4, 2011

Those look really good and it just reminded me that I need to make your nacho cheese sauce!

Reply

54 Melissa @ Be Not Simply Good May 4, 2011

I LOVE the idea of an avocado cream! I will have to try that soon.

Reply

55 Char May 4, 2011

Wow, these look SOOO good. I plan on making sweet potato quesadilla’s tonight and nearly have all the ingredients to make these…decisions, decisions! I’ve never tried nutritional yeast…any suggestions on where to find it? (I have Zehrs, Sobeys, Metro, No Frills and a local health store around me, but not sure what section to look at there!)

Reply

56 Angela (Oh She Glows) May 4, 2011

hmmm they carry it at bulk barn…and also sometimes in the organic/nature foods section of some grocery stores. I think bob’s red mill makes nutritional yeast!

Reply

57 Char May 5, 2011

Thanks! I’ll have to try bulk barn tomorrow!

Reply

58 Roz May 4, 2011

I’m wishing I was having a Cinco De Mayo dinner tomorrow….these would be PERFECT. Thanks as always for another stellar looking recipe.

Reply

59 Averie (LoveVeggiesAndYoga) May 4, 2011

Cilantro Avocado Cream Sauce looks awesome (I just posted about a avo smoothie last night) ..I have been all about the avos lately. And love the pic w/ the cilantro just laying there so delicately and beautifully. So pretty.

And the Nacho Cheeze Sauce…mmmm, delish! Of course the enchiladas themselves look stellar!

And what’s this “if you’re celebrating…” Cinco de Mayo? Isnt it mandatory to have a margarita, chips and guac in your hands tomorrow? I am 10 miles from the Mexican border and it’s 85F out. Get your fiesta on :)

Reply

60 Moni'sMeals May 4, 2011

Oh Lady! you got me on this one for sure. Wow. I have a Kale Pinto Bean Enchilida Recipe that I adore:

http://monicanelsonfitness.com/blog/meals/kale-zucchini-pinto-beans-plus-more-and-more-enchiladas/

But I so look forward to trying yours out. Just look at the photos!! Also how perfect for Cinco de Mayo! :)

Reply

61 Angel7 May 4, 2011

My husband absolutely loves Mexican food! I know that he and I, and possibly the little one, would like the enchiladas. Any dish with avocados in it is a winner for me!

http://faithfulsolutions.blogspot.com/

Reply

62 Kiersten May 4, 2011

Your food always looks so pretty AND delicious! I need to make vegan enchiladas again. Last time I made them I came up with something great, but I failed to write my recipe down.

Reply

63 Kelly @ Laughter, Strength, and Food May 4, 2011

I was just thinking this morning about how I love enchiladas and quesadillas because you can add anything to them and use so many different types of ingredients! These look absolutely delicious! I think they will definitely be made at my house tomorrow to honor Cinco de Mayo!!! :-)

Reply

64 Erin @ The Grass Skirt May 4, 2011

This sounds incredible!! I sent your post to my husband at work and asked if he wants this for dinner tomorrow night. He’s all for it! :)

Reply

65 Tara @ trulysimplebits May 4, 2011

These look SO good. I bookmark any the recipes you post that I want to try and my favorites tab is full of your tasty foods! I made some cookies and muffins of yours the other day and they were both two thumbs up from both me and hubby. Thanks so much for all the work you do to make our bellies satisfied! :)

Reply

66 VeggieGirl May 4, 2011

Holy moly enchilada!!! Those look divine :)

Reply

67 Tawney (Eat Hike Sleep Repeat) May 4, 2011

I made enchiladas recently for a friend who is an omnivore. He insisted on real cheese even though I had made cheezy natcho hemp sauce. Instead of using two separate baking dishes, I build a “wall” between his side and my side using quinoa crackers. It was effective in keeping his cheese away from my cheeze :) Happy Cinco de Mayo. Time to use the blender for something other than raw soup!

Reply

68 vivoir May 4, 2011

Your recipes always look delicious and are certainly helping me recognise that a meal without some kind of fish/ meat protein is still ‘OK’. I am OCD about incorporating protein at every meal and for some reason can’t quite qualify a bean-based dish to sort this particular demon in my head…

But with such amazing ideas, the idea at least is getting easier…

Reply

69 Justeen @ Blissful Baking May 4, 2011

WOW, these vegan enchiladas look spectacular! I love cheese, but these enchiladas have so many other goodies that I wouldn’t even miss it!

Reply

70 Jil @ Big City, Lil Kitchen May 4, 2011

Ohhh my gosh – these look amazing.

Reply

71 Lisa (bakebikeblog) May 4, 2011

wow – your photos are wonderful! This is such a drool worthy dish!

Reply

72 Angela May 4, 2011

These look awesome and so healthy! I make tofu enchiladas but have been thinking of making black bean ones for a little while now… I will definitely be trying these, thanks!

Reply

73 Sonia May 4, 2011

:drool: I love me some enchiladas! And I got plenty of avocados for the “sauce” :)

Reply

74 Megan@eatmybeets May 4, 2011

Oh my god that dish looks sooo good! I recently (well.. 3 years ago) discovered by love of enchiladas and more recently (a few months ago) discovered that trader joe’s sells an enchilada sauce, so this recipe shall be added to the queue.

Reply

75 Emily May 4, 2011

These. Were. INSANE. Soooo delicious! I saw the recipe this morning and knew I had to make them tonight. I ran out and got the ingredients right away. They lived up to the pictures- packed with flavor and so satisfying (even for meat-eating fathers). Very very easy, too- some chopping, but really not bad. It was the first time I’ve made enchiladas because usually they’re drowning in cheese and I don’t really like that. These were perfect.

These are definitely going in the rotation. Thanks Angela!

Reply

76 Alaina May 4, 2011

I love, love, LOVE cilantro!! I’ll bet these taste devine. I am definitely bookmarking. :-)

Reply

77 Chelsea @ One Healthy Munchkin May 4, 2011

This looks amazing! And it’s perfect for Cinco de Mayo tomorrow. I think I may even get my vegan-phobic parents on board with this recipe haha.

Reply

78 whitney May 4, 2011

Oh I love guac! :)
Love the pictures, making me very hungry!

Whitney

Reply

79 Kat @ Cupcake Kat May 4, 2011

This dish looks so good. Oh my gosh I want to make them

Reply

80 Amanda (Sweet and Savory Vegan) May 4, 2011

I love sweet potatoes and black beans together. Combine them into an enchilada with an avocado cream sauce and my stomach starts grumbling. They look absolutely delicious.

Reply

81 Kristin May 4, 2011

These look amazing, only change I will make is adding green chile, they just aren’t enchiladas to me without some spice. I love the guacamole cream!

Reply

82 kate@hautetotsBOS May 4, 2011

drooling a little bit…cilantro and avacado are two of my favorite things in the world!!

Reply

83 Jess @ littlegirlbigappetite May 4, 2011

Just found your website. This looks so colorful and delicious! I am craving eventhough I just had dinner!

Reply

84 Rebecca May 4, 2011

Yum yum!!! I love Mexican food!

Reply

85 Caroline @ Out of Liney May 4, 2011

Wow, these look so yummy! I went out for Mexican tonight, and I’m sure this avocado cream sauce would rival Rosa Mexicano’s :)

Reply

86 Lauren May 4, 2011

Eeek, I’m so excited about this recipe considering the original has been one of my favorite recipes ever!

Reply

87 mi-an May 4, 2011

i’m gonna make this!! yummy!!
p.s. i’m in charge of making food for a meditation workshop at my yoga studio. any recommendations on any vegan cleansing finger food?? thanks angela!

Reply

88 Liv @ The Salty n' Sweet May 4, 2011

I just made your avocado pasta, and now I’m going to need more to make this sauce!! Definitely perfect for Cinco de Mayo :)

Reply

89 ellalinea May 5, 2011

*drooooooooooooooooooool* those look amazing!!!!!!!

Reply

90 Jemma @ Celery and Cupcakes May 5, 2011

Another amazing recipe! Those look fabulous!

Reply

91 Kath (My Funny Little Life) May 5, 2011

I just tried cilantro again (after a few years of despising it), and I was surpirsed how much I liked it! :D

Your recipe looks very good – as always. :)

Reply

92 Beth@naturallyyoursbeth May 5, 2011

Everything about this dinner screams one word…DELISH!! That creamy avocado looks amazing :)

Reply

93 Amber K May 5, 2011

Oh.My.Gosh. I think I could even get my meat-loving husband to love these! They look awesome!!

Reply

94 Danielle @ weightsandmeasures May 5, 2011

Those look like the best vegan enchiladas I have ever laid eyes on. Bookmarked!

Reply

95 Namaste Gurl May 5, 2011

I’ve said it before, and I’ll say it again: Your photos are beyond magazine worthy. Actually I’m not even sure if they’re worth putting in a magazine– they’re just so beautiful! This looks lovely…. prefect for cinco de mayo, no? ;)

Reply

96 Heather S May 5, 2011

Since I was super busy with work last night and also craving Mexican thanks to your post, my boyfriend decided to make these for us :) DELISH!!! He LOVES avocado, so the avocado cream sauce was his favorite. Thanks for this, will definitely make it again!

Reply

97 Katherine: Unemployed May 5, 2011

I wish avocado was utilized as a sauce more often

Reply

98 jenny May 5, 2011

these look sooo AMAZING!! Yum, I’m also looking for great new vegan recipes to try!

XOXO

Reply

99 Julie (A Case of the Runs) May 5, 2011

Ugh, drooooool! I don’t get to eat avocados nearly often enough.

Reply

100 Emma (Namaste Everyday) May 5, 2011

I’M NUT FOR ENCHILADAS!!!!! and yay for vegan ones! I must make these very, very soon ;)

Reply

101 Zorana May 5, 2011

I just made this and it was amazing! My teenage daughter doesn’t like sweet potatoes, but she ate the enchiladas complimenting them after every bite. Thank you Angela!

Reply

102 Diana @ frontyardfoodie May 5, 2011

Oh my gosh I am going to make these and then ask my hubby if he noticed they were vegan! He totally won’t know. I just know it.

Reply

103 Dazzle R. May 6, 2011

OMG. ENCHILADAS GET IN ME NOW.

Thank you so much for sharing this! I made this tonight with a few substitutions as suited my kitchen, so it’s not quite vegan but oh man it’s still pretty freaking delicious. I’m actually eating some right now as I type this. I’m definitely putting this on the regular rotation!

Reply

104 Isis May 6, 2011

I just made these but I topped it with home made guacamole instead and they were delicious! I’m soooo stuffed, I can’t wait to eat the left overs :o)

Reply

105 Sassy May 7, 2011

Beautiful photos. And the food looks incredible. Thanks for sharing. :)

Reply

106 Leslie May 8, 2011

Thanks for the great sauce recipe- I used it on Enchilada Tostadas…

http://stomachtosoul.blogspot.com/2011/05/enchilada-tostadas-with-avocado-cream.html

So good!

Reply

107 Ali May 8, 2011

Just made the enchiladas- OH GOODNESS! So delicious! Thank you for sharing! I can’t wait to eat the leftovers :)

Reply

108 Tiffany May 9, 2011

Just wondering what would be a good substitute for the cilantro? My husband and I aren’t crazy about it, but these enchiladas look so amazing!!

Reply

109 Angela (Oh She Glows) May 9, 2011

Im not sure there is a substitute for it, but I heard from a reader who used guacamole over top instead of the sauce and she loved it!

Reply

110 Marie May 9, 2011

I just finished making and eating this for dinner. My boyfriend proclaims “This is one of the top five dinners you’ve ever made.”

It was DELICIOUS. And vegan!

Reply

111 Angela (Oh She Glows) May 9, 2011

yay!!

Reply

112 Ashley May 9, 2011

I just made these in time for the hockey game…they were perfect, and very filling. Wonderful recipe. Next time I will chop up my sweet potato a little smaller, I made my chunks a tad too big, but nonetheless, delicious!

Reply

113 Nichole May 10, 2011

Omg. I cannot wait to try that avocado cilantro cream sauce. I predict that I will eat it on EVERYTHING.

Reply

114 Barb Childs May 10, 2011

To store the avocado sauce, take a piece of plastic wrap and push down directly on sauce to get the air out, then seal with an airtight lid, this will keep the sauce from turning black, I do this when I make guacamole.

Reply

115 Kim May 10, 2011

I made these for my husband and friend and they were outstanding!! I was skeptical about the dryness and cilantro in the sauce, but it blew my mind! Big thumbs up from us!

Reply

116 Ashley May 10, 2011

Oh my goodness, they are better the next day. I can’t wait to make these again, I’m hooked!

Reply

117 Cherina @ Quiet Wanderings May 11, 2011

These enchiladas are divine!! And even better the next day. I made your carrot loaf last week and the enchiladas this week. Next week…who knows? Maybe the tomato basil pasta.
A Canadian friend suggested your site to me a couple of months back and I’m hooked and I’ve been raving about it to my Aussie friends :) Kudos from Down Under!

Reply

118 Jes May 11, 2011

I made these for dinner on Monday and WOW.

My carniverous boyfriend couldn’t get enough and kept asking if I was SURE there wasn’t any cheese in them!

Reply

119 Candace May 13, 2011

Just made this for dinner with my three and a half year old son. We both love em!! So delicious.

Reply

120 Brenda May 14, 2011

I am so glad I made these today! They are delicious! Thank you for the recipe.

Reply

121 Jen May 14, 2011

WOW!!! My Husband and I loved these. Always happy to add a healthy dish that also has flavour!

Reply

122 Kht April 18, 2012

Just tried this tonight, it was freaking brilliant! I didn’t have cilantro, and I didn’t miss it. (I too have a speckled past with the stuff!) Very filling and I will be trying this again!

Reply

123 Kristy April 22, 2012

Just made this. Added butternut squash because I did not have enough sweet potatoes. I also decided to to the casserole “lasagna” style in layers, rather than rolled. I also used fresh salsa instead of pasta or enchilada sauce. SO GOOD.

Reply

124 Angela (Oh She Glows) April 22, 2012

great ideas, thanks for letting me know!

Reply

125 María April 25, 2012

About how many avacados will make the 1 1/4 cup for the Avacado Sauce?

Reply

126 Debbie Gledhill May 2, 2012

I’m excited! These look delicious! It just happens to be Cinco de Mayo this weekend! I am going to travel to my best friend’s house where we are throwing our first dinner party and this is on the menu! Thanks!! There are a few vegetarians there so I am happy to prepare something for everyone. I cannot wait to try this. Keep posting your amazing finds and creations. :)
Debbie

Reply

127 Jenny May 17, 2012

These are awesome. Made them tonight. Loved them. Think hubby would even eat them even though they don’t have any meat in them, which he thinks he has to have. I will be making these again.

Reply

128 Martha May 23, 2012

Hi! I’m a college student who has been vegetarian about year now, and I’m starting to make the transition to vegan living. I just made your vegan enchilada recipe for my family, and they loved it! Even my little sister, who loves meat and cheese (and was skepical since the recipe is vegan), loved it! Thank you so much and I look forward to trying more of your recipes! :)

Reply

129 Angela (Oh She Glows) May 23, 2012

Thats great Martha!

Reply

130 Jill May 25, 2012

I just made these for me & my (meat-eating) boyfriend and they are SO AMAZING!!!! I can barely cook anything but you’ve made these foolproof (although mine didn’t look nearly as pretty as yours ;p) I will be making these again and I know my entire meat-eating family will love them. :) Thanks Angela!

Reply

131 Sara Beth May 25, 2012

These enchiladas are AMAZING!! My new favorite dinner. Loved them and the cilantro-avocado cream sauce is perfect on top. Thanks for this creative, well-balanced, healthy and delicious meal. I have shared it with a number of friends.

Reply

132 Jakub June 11, 2012

Hi Angie,

I am a Vegan Personal Chef and from time to time I browse the net for recipes. Yours Is something I would absolutely make for my client. I love the ingredients and the PICTURES!

Good luck cooking I will be looking at your blog more often

Jakub

Reply

133 Taylor June 13, 2012

So amazing! My favorite enchilada recipe ever. :D

Reply

134 Meghan July 1, 2012

Wow, these look amazing! Can’t wait to try them and share them with my veg readers :) thanks!
Meghan
Theplantbasedhealthcoach.com

Reply

135 clara August 1, 2012

These look fabulous and I would love to make them! However, I am unsure about what the enchilada sauce is? Could you clarify this for me? Thanks!

Reply

136 Angela August 6, 2012

They are FANTASTIC!!!!! Some of the best ones I’ve made yet.
I just made them today for lunch. Next time though, I will leave all the salt out of the recipe; I found it to be a bit much.

Reply

137 Jane August 15, 2012

I made these enchiladas tonight and they were delicious!!! I doubled the amount of black beans and spinach (I had some spinach that needed to be used up ASAP). Thanks for providing so many fantastic vegan dishes!! It has helped the conversion to veganism easy.

Reply

138 Susan August 21, 2012

Loved this!
I made a slight variation to the sauce. I put green onion and a large handful of spinach in with the avocado cream sauce ingredients into my vita mix. The color never turned so you can make it ahead of time and it makes the sauce really creamy and fluffy, simulating sour cream!

Reply

139 Stephanie Cole August 26, 2012

Just made these enchiladas and they are heavenly!!! I absolutely love the avocado cilantro sauce for the top, it is 80 million times better than cheese!!!

Reply

140 Mary August 26, 2012

Thank you so much for this recipe! I am new to the vegan lifestlye and this really helped out for tonight’s dinner!

Reply

141 Fern September 2, 2012

You make me wanna go Vegan! I’m practically dribbling over my food plan *currently being created by sifting through your recipes!* for the week. … I’ve been toying with the idea of going veggie/vegan for a while, but your blog makes me feel like it *is* doable.

Thanks!

Reply

142 Vanessa September 6, 2012

Drooling.

Reply

143 TwinsMommy September 16, 2012

So I know this post is like a year and a half old but I just made these and they are AMAZING. To be honest I’m not a vegan but I have a dairy allergy and eat a plant based diet and meat is less of a staple and more an additive BUT these were the best enchiladas I’ve ever had meat or no meat restaurant or homemade. Truly amazing. And my 2.5 year old twins agree they split an enchilada and almost finished it which is more food than they normally eat for a meal!

Reply

144 Kelly September 22, 2012

Just made these tonight and they were delicious!! Just the right amount of spice and a great flavor and texture. I put in less than the recommended salt in the avacado cilantro sauce because I’m not a huge fan of salt, and I still found it to be a little overpowering, but when tasted with the enchilladas it tasted better. Great recipe, thanks!

Reply

145 darlene October 3, 2012

Hiiii, Im making this Friday……I want to use the same sauce you did, so do I use just plain pasta sauce? Like tomato , the kind for spagetti? Please respond I want this recipe to come out good because I am having company over. Thank you !! :)

Reply

146 Annalise October 25, 2012

I made this for dinner last week and on a whim, decided to double the recipe for the filling and freeze it. Am I glad I did. This recipe is delicious. I’m pooped after a long day at work so were enjoying these enchiladas once again tonight. All I had to do was wrap them up, through them in the oven and make the cilantro avocado cream sauce again. This recipe is a keeper. Big time! Thank you so much! Love your blog.

Reply

147 Veronica November 4, 2012

Made these today with the Cuban Black Beans recipe from EatLiveRun. They are DIVINE. Can’t tell you how much I adore the avocado cream sauce! Thanks for another fabulous recipe!

For anyone interested, here’s the black bean recipe: http://www.eatliverun.com/cuban-black-beans/

Reply

148 Meredith December 4, 2012

These are sooooo good, I made them tonight (using your homemade enchilada sauce from your enchilada casserole) and they were amazing. Can’t wait for leftovers!

Reply

149 Hali December 7, 2012

I love these enchiladas. I hadn’t really considered using butternut squash in this way and now I’m hooked. I even made these for a room full of meat eaters over the holidays and they really enjoyed them.

Reply

150 Babette December 9, 2012

I made these last night and they are amazing. And so easy to do! I thought they’d be labor intensive, but not at all!

I just thought the sauce with avocados was a little too intense. Next time, I’ll try it with 1,5 tbsp lime juice and 3/4 tsp salt.

Reply

151 Steph December 11, 2012

I tried this tonight and they were great. Easy to make and so good that my meat eating significant other had seconds. Win! I used corn tortillas to make them gluten free but otherwise went with the recipe.

Reply

152 bellajewels January 6, 2013

Wow!!! Made this vegan enchilada dish tonight…..just finished…and it was AMAZING!!!!! I have made several vegan black bean/sweet potato enchiladas and I believe this is the best one, for our taste buds, thus far. Really happy…really satisfied. And my 15 year old son went back for a second one! Thank you so very much for posting your masterpieces. Will be returning to see what else you have cooked up!! Tracey

Reply

153 Mesa Mom January 11, 2013

I just made these tonight. There are no words I can find that would do it justice as to how…. delicious… flavorful… fulfilling it actually is! As soon as I took my first bite, I closed my eyes and just savored it all – thankful for this extraordinary creation. You outdid yourself with this recipe! This is definitely going into the permanent rotation and all other recipes are banished from this cooking kingdom. I’d never cheat on you, oh Vegan Enchilada with Avocado Cilantro Cream Sauce. Our love will last ’til the end of time {cue the violin and strings here}!

Reply

154 Angela (Oh She Glows) January 13, 2013

hahah oh man this comment is too funny, thanks for letting me know how it went!!

Reply

155 DestiniLayne January 12, 2013

Wow. Just wow.
Yesterday, I was browsing through all the Vegan Recipes I had “Pinned”..
I couldnt pass this one up, it made me want to drool just looking at the pictures, and Let me tell you… Im so glad I picked this one. It was amazing!! (:
My Fiancee and I loved it, Even her family, who always dog us for being Vegetarian, couldn’t get enough of these.
I will Definitely be making these again.

Reply

156 Angela (Oh She Glows) January 13, 2013

yay, that is great news! Thanks for reporting back :) You just reminded me I need to make these stat!

Reply

157 Angela L. January 13, 2013

These enchiladas were so delicious!! I just made them for a group of friends and they got to taste how good it is to eat vegan! Everyone loved them! Thanks so much! I’m sure I’ll be making these quite often. Yum!!!

Reply

158 Leanne January 14, 2013

I must thank you for this recipe. I look forward to inviting new guests over for dinner Just so I can make this dish!

People are polite and will often tell you that the meal is wonderful. My brother-in-law tried the enchilladas and said, “These are good.” A little while later, he said, “No, really. These are GOOD!” One friend, after trying this dish, said to his wife, “Honey, we can make these at home, right?”

I’ve made this recipe numerous times, and every time it has been met with rave reviews.

Congrats, Angela. You’ve got a real winner here!

Reply

159 Angela (Oh She Glows) January 14, 2013

aww that is so good to hear! Thank you Leanne :)

Reply

160 jennifer January 26, 2013

Holy wow. Delicious. My boyfriend said one of the best meals ive ever made-and couldn’t believe it was vegan! I was disappointed because I was so full I couldn’t have seconds :)

Reply

161 Emma Milligen January 28, 2013

Awesome! I made these last night with my guy, and we were both pleasantly surprised with this recipe. Easy to make, doesn’t take forever, it was very pretty looking and colourful, and oh yeah- tasted great! Granted, we did add a heck of a lot more garlic and added some Mexican hot sauce to our attempted ‘homemade enchilada sauce’ (our grocery store didn’t have anything except crushed tomatoes on hand). Yumm! Now if only I could restrain myself from eating more than one serving at a time… :P

Reply

162 kkspenca January 29, 2013

Just made these. They turned out great! I was a little worried because my sauce looked a lot more runny than yours in the pic, but it dried up nicely in the oven. I will be making these again. Thanks.

Reply

163 Jen January 30, 2013

I’m on a roll with your recipes this week! Just made this for dinner and it was a hit! I think I’ll have to add it to my dinner rotation. Thanks so much!

Reply

164 Anna January 31, 2013

I have made these so many times since I found them a few months ago. I am obsessed and anyone that I cook them for thinks they are the business! I never want them to end. My absolute fave meal! Thanks!

Reply

165 Josee February 4, 2013

I just made this for my meat-eating boyfriend and his friend and they looooved it! My boyfriend said it was the most delicious recipe I ever made. I agree; it’s incredible!

Reply

166 MisterZ February 10, 2013

For my first ever striclty vegan cooking experience I made this recipe for my girlfriend who is vegan (I am not) and we both loved it. The avocado cream is very good with tortilla chips (Super Bowl party idea?)
I’d point out that you could easily make 6-8 regular size enchiladas with this recipe.
Very filling too.

Reply

167 Kirsten Lee February 15, 2013

I made this for Valentine’s Day yesterday and my Hubby and we LOVED it! The cilantro avacado sauce is SO good!!! We used it a dip for tortilla chips. Another good one!

Reply

168 Kathy March 5, 2013

I’ve made these twice in the last few weeks…why didn’t I discover this sooner? So delicious, and pretty quick to put together!

Reply

169 Anja March 23, 2013

This was oh-so-amazing!! Thanks for sharing this recipe.

Reply

170 Melissa Wolf March 26, 2013

Made this tonight sans avocado sauce. Sweet potato? Who knew?? Again, a simple & delicious vegan dinner from Oh She Glows! Nice leftovers for lunch/dinner this week. Thank you! ♥

Reply

171 Catherine April 5, 2013

Does anyone know the calorie info on this? These are delish!

Reply

172 Jennifer April 17, 2013

Hi there. I made these enchiladas once before and we LOVED them. Quick question, we are sharing foods at work and I would love to bring this in, do you think it would keep overnight OK (after cooked) and then micro to warm up (with cilantro advocado separate of course)?

Reply

173 NMichael April 20, 2013

We made this last night and we all voted it best “oh she glows” recipe. My husband lOVED it.

Natalie

Reply

174 Angela (Oh She Glows) April 21, 2013

Wow! Thank you :) So happy to hear that!

Reply

175 RR April 23, 2013

These sound really good….do you think they would fare well as a make ahead meal? Assembled (minus the avocado sauce, of course), frozen, then baked? Looking for some healthy things I can make ahead for an upcoming visit from out of town family. Thanks!

Reply

176 Laura May 19, 2013

Oh my gosh. I just made these. I layered the tortillas and filling so it would go together a little easier. But they are so good! The cream sauce is amazing. Thank you so much!

Reply

177 Haley June 3, 2013

I finally had some time to make one of your meals after spending the last week or so salivating over all the photos! I had my eye on these from the start and I am please to say they turned out amazing! This is encouraging as I embark on my vegetarian to vegan journey!!! Thanks for providing a good starting point for my adventure. I appreciate your story and your recipes:)

Reply

178 Angela (Oh She Glows) June 5, 2013

Hi Haley, So glad you enjoyed it! Thanks so much for letting me know how it went :) So glad you enjoy the blog.

Reply

179 Johanna July 8, 2013

Just made these for my family tonight. SUPER DELICIOUS! And if it can convince others to try it, I’m only fifteen so its not too tricky. Also my dad is a farm boy who eats steak and potatoes practically everyday. He didn’t even want to eat any because he’s stubborn like that, then he tasted them. And ate more than all of us!! Thanks a bunch!!

Reply

180 Angela (Oh She Glows) July 9, 2013

haha isn’t that the best?? LOve when that happens…so glad it worked out! Keep your eyes peeled for this recipe in my book. I revamped it and it’s even better than this original!

Reply

181 Jodi July 29, 2013

This was wonderful. My hubby says it is better then the ones with chicken. Thanks for sharing. A keeper for sure.

Reply

182 Barbara August 4, 2013

we loved this recipe! Very easy to make, very delicious! I substituted parsley b/c I didn’t have any cilantro. This will be a repeat meal at our house.

Reply

183 Suzanne Barker August 10, 2013

These were the best enchiladas I have ever put in my mouth! That’s saying a lot because I live in Tex-Mex country–Texas. I doubled the recipe and made them for my in-laws who loved them. Thanks!!

Reply

184 Heather October 3, 2013

Thanks. I was diagnosed with endo a little less than two weeks ago. I made this the day I was told. It was the best meal I had had in weeks.

It was so good that even though I was alone and really upset it made me believe that I could give up the majority of foods that I regularly eat and loved. I am finding my way through the diet changes easier than I thought but this is the recipe I will be using to entertain friends and family who are scared or against trying to eat any of my “weird food”.

Thank you for such a comprehensive and extensive free resource. I cant tell you the difference in my mood and body as a result of all you diet restricted or consciouse foodies out there.

Big virtual Hugs.

H.

Reply

185 Angela (Oh She Glows) October 4, 2013

Aw thank you Heather! I’m so happy to hear that you are coping well and enjoying my recipes :)

Reply

186 Bonita October 27, 2013

I made this today and I am so thankful that there are leftovers. Unfortunatrly my avocados were not ripe enough but was able to still get a good idea of what it would taste like.
This is definitely a keeper!

Reply

187 Rawlslyn October 29, 2013

I just made this for dinner and my husband and I loved it! Fantastic dish.

Reply

188 Cindy November 3, 2013

My daughter and I just watched Forks Over Knives and are giving vegetarianism a try. This was the first meal I have made. It was delicious and so satisfying. A definite keeper. I just used some of the leftover cilantro cream sauce for a delicious tomato and spinach sandwich. Thank you so much!

Reply

189 Leigh November 14, 2013

OMG… Made these tonight for dinner. SO AWESOME! Absolutely loved by all. Not only tasty but so beautiful looking.

My daughter recently found your blog after wanting to try vegan eating. As she’s 15 I asked her to help with the cooking and I’m so happy she found your site. I share it with people all the time.

We’ve tried many of your recipes and will continue to try more. Our whole family is getting healthier one recipe at a time!

Thank you for all your work!

Reply

190 Angela (Oh She Glows) November 15, 2013

Hi Leigh, I’m so happy you love them so much!!

Reply

191 Kelsey November 26, 2013

This recipe looks absolutely delicious and cannot wait to try it!
The photo of the enchiladas look like you used yams??.. which are orange in color but the recipe calls for sweet potatoes (which are actually almost white in color).

Reply

192 SR January 2, 2014

That’s not a “sauce,” it’s a paste… and it’s basically just a variation on guacamole :/

Reply

193 Angela (Oh She Glows) January 2, 2014

It really is a sauce…I’m confused by the paste comment? Did you follow the recipe as written?

Reply

194 SR January 2, 2014

I did not end up making this “sauce. ” I found a link to the recipe doing a google search, but this “sauce” is too thick for the type of sauce for which I was looking. Most true sauces have more liquid in the them and are runnier, such that if placed on top of something like enchiladas, a portion of the sauce would run off the top and down the sides into the pan. But, in your photos, the “sauce” is so thick that it sits on top of the enchiladas like a paste, rather than running down the sides like a sauce, due to the low liquid content.

Reply

195 Anonymous January 28, 2014

While you are cooking the enchiladas, you add extra filling on top (which contains enchilada sauce). This keeps everything nice and moist and delicious! The cream is just used as a topping. It tasted very close to sour cream to me! However, the recipe does note that you can add water to thin it out as you would like.

Reply

196 Mia January 6, 2014

I made the cilantro avocado sauce to serve with a bean and corn salad. This is maybe the 10th recipe I’ve made off of your site, and it did not disappoint!! I can’t wait to get your book! :)
Thank you, Angela!!!

Reply

197 Jaclyn January 8, 2014

This is the best vegan recipe I’ve ever made. My non-vegan friends love it. I’ve never had anyone not like it. So delicious!

Reply

198 Robin January 14, 2014

I made this last night for my newly-trying-to-be-vegan boyfriend, and they were absolutely delicious!!! We’ve been doing a lot of fake meat, which I enjoy, but the hearty texture and spice of these enchiladas left us full and happy without any meat substitute. I left out the spinach, and used guac instead of the cream sauce (I also have issues with cilantro). My boyfriend and I were simply stunned at how delicious this was, and we’re becoming big fans of your site. Thank you!

Reply

199 Shelby January 14, 2014

These were to die for! I’m never disappointed by your recipes.

Reply

200 Santa January 24, 2014

Made these tonight! absolutely delicious! all the ingredient and spice measures are spot on! also my meat eating friends were impressed, of how satisfying this meal can be! and the avocado sauce is so refreshing and goes so well with it! Thank youuu for the amazing recipe! :) x

Reply

201 Anonymous January 28, 2014

I tried making this recipe for the first time tonight. I added a little bit of corn and I loved how colorful and bright it was. The little kick of spice from the enchilada sauce I used, plus the warm comfort of the sweet potato and black beans and the sweetness of the corn, balanced SO perfectly with the cilantro avocado cream. Heavenly!! My dad was convinced that I had used sour cream in the sauce. And, it was way easier to make than I thought it would be. This is my new favorite recipe.

Thanks so much for this great recipe. I loved being able to open it up for the first time, trust that it would be great, and having all my expectations blown to pieces. It was just the thing my family needed today in the midst of a hard time. Thank you.

Reply

202 Lacy Camey January 29, 2014

I just wanted to thank you once more for you fantastic website! I have found so many yummy recipes from here that have become staples for my husband and me. I don’t know what I’d do without your yummy recipes! :) Tonight, I am making this for the first time. However, I’m going to make them with home-made paleo tortillas :). Tomorrow, since I’ll have leftover tortillas, I’m going to make your taco chili with nacho cheese sauce! (What can I say, I love mexican food!) Much love from Texas! <3

Reply

203 CrystalS February 4, 2014

Thank you for this recipe! We made this for dinner tonight–it was sooo satisfying and delicious!

Reply

204 susan February 7, 2014

Just made this last night so good thank you thank you!

Reply

205 Lisa February 10, 2014

Hi there

I am a huge fan of your website and have tried a few recipes. Tonight I made the enchiladas for my family. It’s Family Day here in BC Canada and I wanted to try something different. They were amazing!!!! I substituted spaghetti squash for sweet potato since it was in my fridge leftover from last night. The flavours were perfect and we all loved them and ate way to much. I love to check out all your wonderful recipes and am looking forward to trying more. Thanks so much for your website! It’s a wonderful resource for us new vegans out here!

Lisa
Vancouver island, BC Canada

Reply

206 Lizz H February 25, 2014

Made these tonight, delicious! I’m dabbling in vegan recipes and didn’t miss the cheese in these at all.

Reply

207 Rose March 22, 2014

I made them tonight from your cookbook and they are amazing! Definitely one of my favorites. I’ve loved every recipe from the book so far, will make these again!

Reply

208 John Pedroncelli March 26, 2014

OK, this has to be said. Your creativity is to be commended. These look and sound good to eat. I like to get jiggy in the kitchen as well. These are NOT enchiladas. Call them whatever you want, but not enchiladas. I was born and raised in New Mexico. We eat chile all day every day. Enchilada means “in chile” literally. 1 teaspoon of dried chili does not an enchilada make! And corn tortillas are the only way to go. You have a hipster burrito here. We need to quit diluting everyone’s cultural foundations, especially in the food world. I am not trying to diminish your efforts on the vegans behalf, but it you create a new dish why not give it a new name. Looks more like savory guacamole crepes with a flour based tortilla. Best Regards, John

Reply

209 Alison April 2, 2014

You know, It’s funny, my boyfriend is Hispanic and always laughs about enchiladas with cheese in them. That’s not how they are prepared in Mexico. Silly!

The official way to prepare RED enchiladas is to take a warmed corn tortilla and dip it in a bowl of warmed up red enchilada sauce, fry it in oil for a little bit (this helps set the sauce into the tortilla), remove and roll whatever tastiness you want in, and plate it. Also, they don’t bake them in the oven! This made so much sense to me and its so easy!
GREEN enchiladas are a completely different story…you warm up the tortillas, add the filling, put on plate, and pour the sauce over the top. Sprinkle on some red onion and cilantro and drizzle a little sour cream on top and Voila!

I’m sure you could work this into an all vegan enchilada doing it the “traditional” way…I feel like I was so blind all these years with my “fake” enchiladas. Haha! :)

Reply

210 BB April 2, 2014

I made these tonight and followed the recipe exactly. I love the Ezekiel tortillas. I will use these every time now! They kept their shape well, and besides, they are sprouted whole wheat (REAL FOOD!). These were absolutely WONDERFUL!!! This recipe has found its way into my digital box for posterity purposes. Thank you again for a delicious, healthy, and kind-life recipe. I don’t know how many times I say this, but I am so happy I found your blog. Bless you….

Reply

211 Kari April 6, 2014

these were amazing. I used corn tortillas and made a layered casserole. took to a potluck and everyone loved it! making more to put in freezer!

Reply

212 Daniela April 15, 2014

This recipe is a great idea, just one important thing, we mexicans don’t eat enchiladas in wheat tortilla. We eat them in corn tortilla, I’m trying this the real mexican way, I’m sure is going to be delicious, thanks for sharing.

Reply

213 Eric Elias April 17, 2014

I gave these a shot the other not and what a hit! My girlfriend absolutely loved them and the leftovers made a slamming lunch the next day!!!

Reply

214 Nina Vrolijk May 4, 2014

I have just made these and they were so good!! My husband ate two and a half whahaha. He is not a vegan, but he said they are so delicious…you could serve them when we have company. And I can tell you that is a great compliment coming from him! Thank you for this great recipe :-)

Reply

215 Rachel May 12, 2014

I made these the other night and they are great! Easy to cook and make for yummy leftovers. I haven’t ever had sweet potato and black beans together and I was a bit skeptical that they would go together but I was very pleasantly surprised!

Reply

216 Eric May 18, 2014

I made these. THIS RECIPE IS AMAZING! Thanks so much for sharing it!

Reply

217 Christina Wissner June 10, 2014

This is seriously my favorite meal EVER. I am from Texas and eat Tex-Mex 3-4 times a week… and this still blows my taste buds away every time I eat them! I am making these as a welcome home dinner for a friend soon and I can’t wait to have 2.. or 3… or 4… or the whole tray of them! :)

Reply

218 Kimberly June 16, 2014

Oh…..My…….Goodness!! I have made these enchiladas more than once and I absolutely love them!! I made the avocado cream sauce without the cilantro and it is still to die for (for those cilantro dislikers like myself). Thank you, thank you, thank you for this recipe! Oh yeah and the meat eating boyfriend even approves ;-)

Reply

219 Christina June 18, 2014

I made these and they were spectacular! A new family staple in the rotation. Thanks.

Reply

220 Jessica Fig June 20, 2014

What a great recipe! These will be my go-to enchiladas from now on! I used zucchini instead of sweet potatoes and two kinds of bell peppers as well as hot portugal peppers from the farmer’s market. Next time I will give the sweet potatoes (and maybe even the cheeze sauce) a try! I absolutely loved the avocado cilantro cream sauce! Who needs cheese on your enchiladas when you have creamy, buttery avocado cream to spread on top?! For my fiance’s enchiladas I had to add chicken and cheese per his request (more like demand haha). Most of the time I can get him to eat vegan meals with me but sometimes he just misses the meat. Maybe one day he will see things my way… Either way, these enchiladas were a hit with both of us! I hope I can make these for our next summer get-together. I know they would be a hit!! Thanks for the wonderful recipes as always :)

Reply

221 Aileen June 22, 2014

I made this tonight and they were great! I’ve made a handful of your other recipes, and they never disappoint. I only fully cooked 2 enchiladas and put the rest of the mixture into the fridge to bake during the week for quick dinners. Thanks for a tasty, healthy recipe!

Reply

222 Johanna July 2, 2014

I just made a deconstructed version of this recipe -delicious! And that avocado cream – well, avocado and coriander (cilantro) is a match made in heaven.

Reply

223 Elyssa August 2, 2014

Angela,

Your recipes really are fool-proof!
Today, I missed the opportunity to get to the grocery store and needed dinner in a pinch before my night shift at work.
I had been drooling over your Mexican recipes all day (enchilada casserole, eh) and decided I must make these enchiladas work.
I only had a few things in my fridge from my shopping trip almost two weeks ago.
The leftover kale, half a purple onion, yellow bell pepper, whole tomatoes, and can of black beans I scored on (along with an air-tight container of prepped breakfast potatoes) were all I needed to make this recipe work!
I made your enchilada sauce from scratch with two tomatoes I put in the food processor and the last dollop of tomato paste remaining in the tube. My boyfriend went nuts over it! (He even said it had a nice “kick,” we too love spicy foods)
Something I added to the recipe (sauce) was *mushroom powder and vegan worcestershire sauce .
And to plump up the filling, I added some browned, cubed Boca veggie burgers…mmmm, nom nom.

This recipe is THE BOMB.

I couldn’t stop myself from taking spoonfuls along the way of the filling.

-Elyssa

**The mushroom powder and worcestershire sauce will do ~amazing~ things to veggie burgers, meatballs, etc. You can find these items at the Asian grocer along with the spices. The mushroom powder is a healthy vegan alternative to MSG, to add a savory flavor.

Reply

224 Angela (Oh She Glows) August 3, 2014

Hey Elyssa, So glad you enjoyed the enchiladas! Love all your additions too. :)

Reply

225 Elyssa August 2, 2014

P.S.- The thing I love the most about your recipes is that I can basically cook them with scraps.
These are a poor man’s meal! And delicious too ;)

Reply

226 Tami August 21, 2014

This dish is absolutely delicious. I did not do the cheez sauce and I used an enchilada sauce, everything about this dish is fantabulously tasting. My kids loved it. Thank you for all your awesome recipes, we have made quite a few of them and they have all made it to the “make again” category :)

Reply

227 Jen August 25, 2014

Please, could someone come over and make these for me every day for the rest of my life. DELICIOUS!

Reply

228 Audrey September 18, 2014

I made this for lunch today and can honestly say that it was the best enchilada I ever ate (and this is counting my pre-lactose intolerant, vegetarian days)! I’m not a fan of avocados so I made it without the cilantro avocado sauce (or the other sauce you listed) and it was amazing! I followed the recipe to a t, except for omitting the nutritional yeast (careless error), and I don’t even think it needs it actually! You were right, you don’t even miss the cheese at all the recipe’s so good! 10/10

Reply

229 Abby September 25, 2014

I made these a few months ago and everyone fell in love with them. Today, I turned this recipe into a soup… holy cow it was amazing! Thanks for this recipe, it’s so versatile!

Reply

230 Tami October 8, 2014

These are mouth watering and absolutely delicious. My family asks for these at least once a week, I don’t mind :) I use enchilada sauce as there is more flavor for my liking and I did not use the cheeze. These are a must try for anyone!

Reply

231 Frances Wu October 19, 2014

My friend made these the other night and they were so yummy, I had to make them myself. Just made them for dinner tonight and they turned our amazing! Thanks so much for a fantastic recipe :)

Reply

232 Jessie November 3, 2014

I was looking for a cilantro/avocado cream recipe and came across yours. I didn’t make the enchiladas but will *definitely* be coming back to make the cream. SO GOOD.

Reply

233 Sarah December 30, 2014

Angela,

I got your cookbook for Christmas and made this recipe last night. So delicious! Even my meat-loving boyfriend said they were amazing. I can’t wait for leftovers tonight.

Reply

234 Victoria January 5, 2015

I made these out of your cookbook the other night with my guy friend who is a big meat and cheese lover and he said these were the best enchiladas he has ever had. I was quite impressed with them too and they make great leftovers even two days later. Well done, Angela!

Reply

235 Sarah J January 19, 2015

I know this is an old recipe but I had to stop by and tell you how wonderful these enchiladas are. I made the cookbook version last night (which is the same as this one?) and I am now eating them again for lunch. I doubled the recipe and added extra cayenne to the enchilada sauce for a little more kick. SO good! The avocado cream is to die for. Tonight we are having the empowered noodle bowl with orange miso dressing and I’m adding baked tofu for some extra protein. That recipe is also a winner. Thank you so much for sharing your amazing recipes. I’m not even a vegetarian but my fiance and I enjoy your recipes on a regular basis and we love both the taste and the way they make us feel. I can’t wait for the 2nd book!

Reply

236 Dan Harris January 20, 2015

I made these over the weekend from the recipe in the book and they’re great!

I found a few problems however…

The recipe list (from the book) includes kale but the description uses spinach. Not a big deal, just a heads up before reprinting.

The main issue I had is the recipe doesn’t mention the size of the tortillas. The only sprouted grain I could find are the 6″ (15cm) Ezekiel bread tortillas. I suspect the recipe is asking for the larger 8″ (20cm) size because I only used half the filling even after layers some on the top.

Reply

237 Angela (Oh She Glows) January 22, 2015

Hi Dan,

Thanks for your feedback. I’m glad they were still enjoyed!

Reply

238 annie January 22, 2015

These were fabulous! The cilantro avocado sauce was perfection! My husband gobbled it up as well as my 4 year old son! Love love this!

Reply

239 Kyla January 26, 2015

Hi Angela!
I just saw these on your vegan-freezer friendly meal page. Just wondering what stage would be best to freeze them at, and what the best way to reheat would be! They look amazing!!

Reply

240 Chelsea Evans January 28, 2015

These enchiladas are so yummy. My family can’t believe they are vegan. They like these enchiladas better than our regular recipes. The avocado cream sauce is spectacular and really makes the dish. I used your enchilada sauce from one of your other recipes. Wonderful!

Reply

241 Gayle January 29, 2015

I have made these three times now and they are incredible….I served them to a meat-eating friend and she went wild over them, inspired her to go vegetarian.

Reply

242 Jodie February 3, 2015

Oh yes thanks for helping me glow with all your great recipes. Making this as a gift for a friend in need..
Could I just saute the sweet potatoes (small dice) with the onions in the first step? Between that and then the baking time I think I could eliminate boiling them. Also could I make the filling now, then put them together the next day with success? I just name more time now to prep, but not gifting till tomorrow. Thanks!!!

Reply

243 dianne February 6, 2015

A friend made these for vegan me at her “Mexican” dinner event on New Years Eve, and I loved the filling and sauce enough to ask for the recipe. One thing that seemed very wrong to me, though, was the whole wheat flour tortillas. Enchiladas should have the rustic corn taste of corn tortillas. Without it, they’re just burritos. Corn tortillas are very easy to make, using just masa harina, water, and a little salt, and though the processing of the corn for masa harina keeps it from qualifying as “whole grain” by some standards, the entire kernel, all three full seed parts, remains in the final product. Thanks for the wonderful filling and sauce recipes; this is just a tweak.

Reply

244 Vadra February 19, 2015

Oh, Angela. I must say that this is the best enchilada recipe I’ve ever tasted, hands down! The homemade enchilada sauce was delicious. The avocado cream sauce is to die for! My husband, who claims he hates cilantro, loved it! My husband, daughter, and I used up the sauce for our three enchiladas so we didn’t have any for the last two the next day. Oops! I’m so excited for your next cookbook to come out. I have made many meals over the last two weeks from your first cookbook; they’re all so wonderful! Thank you!

Reply

245 Lori March 9, 2015

I just made these again, it’s about the 3rd or 4th time………..it was SOOOOOO good, I think I put a bit more of the sauce on top this time ( basically a ton ), and we had leftover Yves canned corn, popped that on top. TO DIE FOR and we’re not even vegan!!!

Reply

246 Heather April 1, 2015

These were great! Even my boyfriend seemed to really like them. I LOVED the avocado cilantro cream sauce. So. And I put the leftovers in the fridge and it is still bright green, so I think people are safe for at least one day of leftovers with it.

I didn’t follow the recipe exactly. My filling was onion, garlic, sweet potato, zucchini, and quinoa. My bf doesn’t like the effect beans has on him, so I just added them to a couple of tortillas for me. I also used a different sauce and I’m still trying to find one I really like. I added more lime because I love it. I also made my own tortillas, which turned out to be surprisingly easy.

Thanks for a great recipe!

Reply

247 Heather April 1, 2015

[And that would be corn tortillas…I am firmly in the don’t use flour for enchiladas camp :)]

Reply

248 Elena April 27, 2015

Made these over the weekend – amazing! I also used the left over sauce for salad dressing (after adding more lime and water to make it more liquid).

this will be made again!

Reply

249 Lori Nilsson June 16, 2015

I am going to make these Enchiladas but are the wraps large or small wraps?

Reply

250 April July 10, 2015

Just made these for dinner tonight….sooooo goooooood!!! I’ve never seen a grown man lick his plate like that :) I often find myself missing the cheese in mexican dishes, but I didn’t at all with this dish :) You are a talented individual…keep these gems comin!

Reply

251 Diana August 12, 2015

It was so good! I love the avocado sauce!

Reply

252 Leah August 18, 2015

Is it just me or is this recipe missing the enchilada sauce recipe?

Reply

253 Gail August 29, 2015

Made this had company over everybody loved it!!

Reply

254 Jeniffer September 29, 2015

I just made these last night for my sister in law that is a vegan. THEY WERE A TOTAL HIT!!!!!!!! She loved it and they were super yummy! Also, very easy to make! The Avocado sauce was awesome. I would totally recommend this to anyone!

Reply

255 Holly November 6, 2015

Do these freeze well? I’d like to make a double batch and freeze half.

Reply

256 Vaish November 12, 2015

These were ridiculously good! Definitely a keeper
Thank you :)

Reply

257 Sarah January 22, 2016

These you were so delicious! Very filling and nutritious. I was able to save the avocado cream for left overs. If you store the pit with avocado cream it keeps the avocado from going bad.

Reply

258 Karen January 25, 2016

Delicious! So impressive. I didn’t know what my family would think and they were all enthusiastic at supper tonight! My sister bought me your cookbook for my birthday and I’m experimenting with it :). I will make these again! Next time as a “lasagna” casserole.

Reply

259 Jenn D February 22, 2016

I made these last night to pack for my lunch today. They were awesome! :)

Reply

260 Angela Liddon February 23, 2016

Glad you enjoyed them, Jenn! :)

Reply

261 mary April 12, 2016

great post

Reply

262 Stephanie May 10, 2016

My girlfriend made this recipe for me a few weeks ago and it was fantastic. I have since made it twice and my family loves it too! SO good!!! I have another girlfriend who is vegan, pregnant and ready to pop any day. I’d like to prepare her a dish that I could freeze and give to her to use whenever she needs it. Any recommendations?

Reply

263 Angela Liddon May 11, 2016

Hi Stephanie, I’m happy to hear the enchiladas were a hit!! You are so sweet to think of your friend – I’m sure she’ll appreciate whatever you decide make her. For some inspiration, check out question number four in this post for some great freezer-friendly recipes: http://ohsheglows.com/2016/05/06/friday-faqs-camping-food-pregnancy-updates-freezer-friendly-recipes-and-more/ Hope this helps!:)

Reply

264 Stacy May 16, 2016

Do you think the avocado sauce would freeze well?

Reply

265 Angela Liddon May 24, 2016

Hi Stacy, I find the avocado sauce is best enjoyed fresh. Hope this helps!

Reply

Leave a Comment

Previous post:

Next post: