
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!

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.

Oh She Glows
Sweet Potato, Black Bean, Spinach, and Pepper Vegan Enchiladas
Adapted from Time Crunch Vegan Enchiladas.
Yield: 4 Enchiladas
Ingredients:
- 1 tbsp extra virgin olive oil
- 1 onion, chopped (~2 cups)
- 2 garlic cloves, minced
- 1 cup sweet potato, chopped (or zucchini)
- 1 bell pepper, chopped
- 2 handfuls spinach, chopped
- 1 can black beans (~2 cups), drained and rinsed
- Enchilada sauce or Pasta sauce (about 2.5 cups)* see note
- 1 tbsp nutritional yeast (optional)
- 1.5 tsp ground cumin
- 1-2 tbsp fresh lime juice, to taste
- 1/2 tsp kosher salt, or to taste
- 1/2 tsp garlic powder
- 1 tsp chili powder, or to taste
- 4 whole grain tortilla wraps (I used Food for Life Ezekiel)
- Cilantro Avocado Cream Sauce, to pour on top (recipe below)
- Green onion & chopped cilantro, to garnish
Directions:
1. Preheat oven to 350F and grab a baking dish large enough for 4 enchiladas. Pre-cook the chopped sweet potato, by simmering it in a small pot of water for about 5-10 minutes until just tender. Do not overcook. Drain and set aside.
2. In a large skillet or pot, add 1 tbsp oil and bring to medium to low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Now add the chopped pepper, pre-cooked sweet potato, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat.
3. Now add in your enchilada or pasta sauce. Stir well, and add in your seasonings: nutritional yeast (optional), cumin, fresh lime juice, salt, garlic powder, chili powder- all to taste. Adjust seasonings if necessary. Stir well.
4. Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer. Scoop about 1/2-3/4 cup of the mixture onto each tortilla and wrap, placing the fold down on the casserole dish. Repeat for the remaining 3 tortillas and leave a bit of filling left to spread over the top. Sprinkle with vegan cheese if preferred.
5. Bake tortillas at 350F for 18-20 minutes. Meanwhile, make your Cilantro cream sauce (see below). When enchiladas are cooked, remove from oven and pour the sauce over top. Garnish with chopped cilantro and green onion. Serve immediately. Makes 4 enchiladas.
Note: Depending on what kind of sauce you use, you will have to adjust the seasonings to taste. I used a pasta sauce so I likely needed more seasonings to achieve the taste I desired.
Make your filling and adjust all seasonings to taste.

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.

Prepare the cream sauce while baking the enchiladas.

Oh She Glows
Cilantro Avocado Cream Sauce
Inspired by Kathy’s Cashew Cream Sauce.
Yield: ~1.25-1.5 cups
Ingredients:
- 1 & 1/4 cup avocado flesh
- 2 tbsp water, or more as needed to thin out
- 2-3 tbsp lime juice, to taste
- 1 tsp apple cider vinegar (optional)
- 1 cup packed fresh cilantro
- 1 tsp kosher salt, to taste
- 1/2 tsp garlic powder
- 3/4 tsp ground cumin
- Black pepper, to taste
- Red pepper flakes or cayenne pepper, to taste
Directions:
1. In a food processor, process the avocado flesh and water until creamy. Now add in the rest of the ingredients and process until smooth and well blended. Use immediately for best results.

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

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.

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.

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

We shall see husband, we shall see. ;)








{ 165 comments… read them below or add one }
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
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!!
Are you hiring for a taste tester? ;)
Sure why not! ;)
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)
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
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!
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!
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!
Thanks Aly!
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.
I will be sure to give a complete update in tomorrow’s post. :) We just put in the soil last night!
mmm…enchiladas are my favorite meal!! i love the creamy avocado sauce! looks awesome.
Looks pretty awesome!
These look amazing… and I’m already obsessed with enchiladas. They incorporate all of my favorite veggies and toppings. You’re a genius!
I LOVE Mexican food, especially veggie enchiladas! I’m going to make these very soon. :-)
food porn at its absolute finest
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.
You make vegan food look tasty.
I need to get over my picky-ness and start eating more veggies. :p
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!
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 ;)
STOP with the AMAZING RECIPES!! seriously.. my bookmarks folder is overflowing!.. all from you!!!!
but actually dont stop.. never!
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
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.
Oh my! These look AWESOME!! We love healthy Mexican food in this casa, so I can’t wait to try it!
I need to make this!
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 :)
These sound soooo good! :)
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!
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 ;)
I’ve been on a mexican kick lately. Could be cinco de mayo related I don’t know, but these look drool worthy!!
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.
These look fantastic! I actually made enchiladas last night, but I’ll have to give your vegan version a try very soon!
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!
Oooooh that looks so good! I love the bright green avocado sauce. Yum!
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.
Yum, those look amazing! And so boyfriend friendly, too!
http://goldhearted.etsy.com
These looks soooooooooooooooooooo tasty… gonna make these next week for sure xx
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!
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!!
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!
Oh Angela, now this is something I can get behind! I am drooling like crazy right now…fabulous!
I wasnt planning on celebrating cinco de mayo tomorrow but after seeing these I am rethinking that plan ;)
Oh dear. Those look deeee-licious! I wish I could take just one bit to taste them.
And then another
and another.
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! :)