Next Level Vegan Enchiladas

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20160129 - Vegan enchiladas with cashew cilantro cream sauce (blog) 00756

Before I get to this insanely delicious recipe, I want to let you know what I’ve been up to this month! Some of you have seen on Snapchat that I’ve been behind the lens each day for a very special photography project—which includes shooting more than 60 brand-new recipe photos! It’s been pretty crazy around here and I haven’t had a day off in ages, but it’s really coming together beautifully. Eric even helped me create a dedicated photography space in our empty dining room and it’s been nice to have a set area to shoot (why did it take me so long to do this?). We’re gearing up to share this new project with you late winter, and I appreciate your patience as things will continue to be a bit slower around here as I complete the photography project this month. If you want to see all the behind-the-scenes action, follow along on Snapchat (username: angelaliddon).

I’m also happy to announce that we’re gearing up to kick off a brand-new newsletter! It’s going to be packed with all kinds of beautiful photos, recipes, life updates, tips/tricks, and sneak peeks/insider info (such as on the aforementioned project!). Since it has been so long since I sent out a newsletter (probably 1.5 to 2 years), we’re starting fresh and asking you to sign up again. This is because we want to make sure our subscribers truly want to receive our newsletter; the goal is to connect with you in a meaningful way — not to spam unsuspecting inboxes! I’m all about quality over quantity. Once you’ve signed up you will get an email asking you to confirm your subscription, and you’ll need to click the link to activate the fun. The first newsletter is expected to go out this month with a special Valentine’s Day theme (va va voom!), so keep your eyes peeled! Sign up here:

For those of you who have been asking if my next cookbook has a release date, I’m thrilled to tell you that it will release on September 6, 2016. Not too long to go now! You can now pre-order the book in Canada via Amazon.ca and Chapters/Indigo (many more retailers to come). We don’t have a cover yet, but of course I will share the preview with you as soon as I can!

As you can see there are a lot of fun things coming up in 2016. More on all of this very soon…

This recipe is honestly one of my favourite entrees in a very long time and I’m so excited to share it with you. This is the recipe to make when you want to blow your friends and family away. Trust me on this one. It’s a spin-off of my favourite vegan enchilada recipe from way back in 2011. Why the heck has it taken me so long to make another? Well, to be honest, I didn’t think I could improve upon that recipe, but I was wrong…very wrong. This version is even more flavourful, satisfying, and robust thanks to the addition of smoky roasted red peppers, umami-rich sun-dried tomatoes, and my favourite homemade enchilada sauce. I top it all off with a decadent cashew cream that’s flavored with cilantro, garlic, and lime. Yowza. This is winter comfort food at its best!

veganenchiladas

4.9 from 144 reviews
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Next Level Vegan Enchiladas

Vegan, refined sugar-free, soy-free

By

These mild- to moderate-heat enchiladas will change your life! A delicious homemade Enchilada Sauce smothers a sweet potato, roasted red pepper, sun-dried tomato, and black bean filling wrapped in soft tortillas. After baking, I top it all off with a decadent Cilanto-Lime-Garlic Cashew Cream, green onion, cilantro, red pepper flakes, and chopped avocado. This dish will blow your taste buds away, I can promise you that! Please note that the prep time includes making the enchilada sauce and cashew cream in addition to the enchiladas. Yes, it's a labour-intensive recipe for sure, but you can save time the day of by prepping the cashew cream and enchilada sauce the day before.

Yield
5 to 6 enchiladas
Prep Time
Cook time

Ingredients:

For the enchiladas:
  • 2 cups (260 grams) peeled and chopped (1/2-inch dice) sweet potato
  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 medium red onion, diced (2 to 2 1/2 cups)
  • 3 large garlic cloves, minced
  • 1 cup jarred roasted red pepper, drained and chopped
  • 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
  • 2 cups baby spinach, roughly chopped
  • 1 (14-ounce) can black beans (about 1 1/2 cups), drained and rinsed
  • 2 1/2 cups Homemade Enchilada Sauce (1 batch)
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon fine sea salt, or to taste
  • 5 to 6 medium/large soft tortilla wraps
For the toppings:

Directions:

  1. Prepare the Homemade Enchilada Sauce and soak the cashews for the Cilantro-Lime-Garlic Cashew Cream before you begin.
  2. Lightly grease a large rectangular baking dish (at least 8x12 inches). Set aside.
  3. Add the chopped sweet potato into a medium pot of water and bring to a boil. Reduce heat and simmer for 9 to 15 minutes, uncovered, until fork tender. Drain and set aside. You can also steam the potatoes until tender, instead of boiling.
  4. In a large skillet, stir together the oil, onion, and garlic and sauté over medium heat for around 3 to 5 minutes until the onion softens. Season with a pinch of salt and pepper.
  5. Preheat the oven to 350°F.
  6. Add the chopped roasted peppers, sun-dried tomatoes, cooked/drained sweet potato, spinach, and black beans. Cook for 3 to 5 minutes over medium-high heat, until the spinach is wilted.
  7. Stir in 1/4 cup plus 2 tablespoons of homemade enchilada sauce, followed by the lime juice, chili powder, cumin, and salt. Adjust seasonings to taste, if desired.
  8. Add 3/4 cup of Enchilada Sauce onto the bottom of your casserole dish and spread it out evenly.
  9. Scoop 3/4 cup of the sweet potato and black bean filling onto each tortilla. Roll up the tortilla and place it, seam side down, in the casserole dish. Repeat for the rest. If you have any leftover filling, you can spread it on top of the tortillas. Spread all of the remaining enchilada sauce on top of the tortillas until they are completely covered in sauce.
  10. Bake the enchiladas, uncovered, at 350⁰F for 20 to 25 minutes, until the sauce is a deep red colour and the enchiladas are heated through.
  11. While the enchiladas are baking, prepare the Cilantro-Lime-Garlic Cashew Cream.
  12. When enchiladas are ready to serve, add half of the cashew cream into a baggie, snip off the corner, and “pipe” the sauce all over the enchiladas. Alternatively, you can simply spread or dollop the sauce on top of each enchilada. Garnish with chopped cilantro, avocado, red pepper flakes, and green onion. Serve any remaining cashew cream on the side with a spoon.

Tips:

  • Make it kid-friendly: Omit the cayenne and red pepper flakes.

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Tori June 6, 2017

Tried these but substituted the red sauce with green enchilada sauce (tomatillos, poblanos, jalapeños); AMAZING. Great flavor and can’t wait to eat the leftovers!! :)

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Angela Liddon June 7, 2017

Oh, that sounds like a great twist, Tori! Enjoy those leftovers :)

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Lauren May 16, 2017

This is my favorite recipe ever… it’s always a hit even with picky omnivores at the table. The first couple of times I made it, it took a long time to prep, but now I’ve got it down and it’s easy to do! It’s so simple whip up the cashew cream topping and I love having the rest of the avocado as a topping! It’s great left over too, which is a requirement for any good recipe for me! Thanks, Angela!

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Jessica May 8, 2017
Recipe Rating:

Amazing! I doubled the recipe and it made around 10 enchiladas.
So filling, delicious and the cilantro lime sauce just completes it to NEXT LEVEL.
Thank you!!

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Angela Liddon May 9, 2017

I’m glad they were a hit, Jessica!

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Emilie Romero May 7, 2017
Recipe Rating:

I just made these for the second time in a month,and this time I doubled the recipe. And I am single so that’s a lot of meals. I was licking the cashew cream off the food processor blade and I cut my tongue, but I still went in for more! Yum yum yum. This ius my new favorite recipe.

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Angela Liddon May 8, 2017

OUCH! Hope your tongue’s doing okay, Emilie! I’m so happy you’re loving the recipe–sounds like you’re stocked up for a while. :) Enjoy all those leftovers!

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Laura April 10, 2017
Recipe Rating:

Angela, I have been making your recipes for a few years now, even have your cookbook. I just made this one tonight and was a big hit, even for the 5 year old! That’s hard to do. The cashew cream put it over the top. Glad I doubled it for the freezer. Thank you

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Angela Liddon April 11, 2017

So glad everyone loved it, Laura! Enjoy those leftovers. :)

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Caren Elkan March 3, 2017
Recipe Rating:

Dear Angela, I have been meaning to write this for a long time. I absolutely love your cookbook. Every recipe I have tried so far is absolutely delicious. I think it sets you apart from most others because your food is so flavorful and full of spices. It has been 2 years since we have been a whole food, plant based diet and we love it thanks to you and your recipes. Thank you, thank you, thank you!! Caren

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Angela Liddon March 3, 2017

Thank you so much for taking the time to write in, Caren! I can’t tell you how much your warm words mean to me. :)

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Kristy February 10, 2017
Recipe Rating:

I made these last night and they were so good! My husband, who is a meat eater but trying to eat vegan for the next month, loved them too! They will definitely become a regular on the dinner rotation.

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Angela Liddon February 10, 2017

I’m so happy they were a hit, Kristy! I love how satisfying these enchiladas are for meat eaters and plant-based eaters alike. :)

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Judy Bronner February 6, 2017
Recipe Rating:

i have the old cookbook and really enjoyed those enchiladas but these are better. So good. I will be making these often. Thanks for the great recipe.

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Alexandra Witmer January 30, 2017
Recipe Rating:

This recipe is delicious!!! I was especially pleased with the garlic sauce, wow, yum! I first was skeptical of the portion sizes (thinking it may not feed 4 hungry adults), but I was wrong. It was fabulous. Wouldn’t change a thing. Keep up the good work!

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Angela Liddon January 31, 2017

I’m happy you loved it, Alexandra :)

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terri January 15, 2017
Recipe Rating:

I’m hosting a week of whole foods, plant based lunches for my co-wokers soon, and decided to make this the opening lunch, so I tested it today. HOLY MOLY IS IT GOOD! I did not use any oil in the recipe, other than what the sun dried tomatoes were packed in, and everything turned out beautifully. It’s a definite winner, and my co-workers are in for a treat!

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Jen January 15, 2017
Recipe Rating:

I made these for dinner last night. My husband doesn’t like avocado, so I left the cream sauce out of the recipe. I was worried that I would need some sort of a vegan cheese sauce, but they taste great without any extra sauce. We both loved this recipe! I’m sure it is going to be a regular recipe in my daily rotation. :-)

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Rachel January 8, 2017
Recipe Rating:

I’ve made this recipe at least 10 times in the last year. My non-vegan husband raves about this dish, and it’s one of my favorites! Thank You.
I use corn tortillas, and layer them with the filling, sauce, and Daiya cheddar cheese (similar to how you would with a lasagna) twice over. I also have to make 2X the Cashew Cream recipe because I wind up eating half of it with a spoon. Absolutely wonderful!

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Angela Liddon January 9, 2017

Oh, I’m so happy to hear you’re loving the recipe, Rachel!!

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Patty Schell December 28, 2016
Recipe Rating:

This is delicious. We enjoyed them tonight. Love the Garlic Cashew Cream. Yum.

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Kasie Carlson December 9, 2016

Ive been following this website for many years and have made a few things but not many, I wasn’t vegan before, just very healthy. Recently, I became vegan and have been starving for something new. This took me almost 3 hours to make but man! Was it ever worth it!! It was amazing, honestly, just amazing. The cashew cream with the avocado and just enough spice with the sweet potato…..just divine. Thanks so much, you do such amazing work!!!

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Angela Liddon December 12, 2016

Oh, I’m so happy you enjoyed this recipe, Kasie. It definitely takes a bit of time, but I agree–the results are so worth it! ;)

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Ally December 9, 2016
Recipe Rating:

My partner really struggles with the idea of no meat in meals, (he grew with a meat and no veg kind of family) and I’ve made many of vegan dishes for him.
This is the only dish so far that he thinks is absolutely amazing without meat. Thank you dreena! Cashew cream with it just added perfect to perfect. Delicious!

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Cecilia Cacciatore December 8, 2016
Recipe Rating:

Such an amazing recipe! Made these last night for a dinner party and the two sheet of them were completely devoured. Prepping the sauce and crema beforehand was extremely helpful in throwing these together faster. Will definitely be making these again!

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Angela Liddon December 8, 2016

Hi Cecilia, I’m so happy everyone enjoyed the enchiladas!

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Margaret Ruskiewicz December 6, 2016
Recipe Rating:

Made these last night for my sister and I. They are incredibly tasty. Instead of adding the enchilada sauce to the mix inside the tortillas, I added the cilantro garlic cream. I was glad I did, I think the enchilada sauce inside would have been overkill and they tasted amazing. Next time I make them, I will make the sauce more wet. The cilantro garlic cream sauce is to die for and I will definitely triple that recipe since I ran out after only half the enchiladas were gone.

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Nicole B. November 29, 2016

I am so excited to try this recipe this weekend. I also absolutely LOVE the serving tray this is on. Are you willing to share where it is from?

Thanks in advance!

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Alison November 17, 2016
Recipe Rating:

so so so good, will definitely make again! the filling was very flavorful, the sauce was great (and easy) and the crema!!!!!!!!!!! delicious!!!

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Rebecca Tas November 2, 2016
Recipe Rating:

My family and I are not vegan nor are we vegetarians. I do like to try different foods and eat and make healthy meals. I read great reviews on the cookbook from this author and ordered it yesterday but I got inspired and decided to try this recipe I found online tonight. Let me tell you, this is crazy good!!! My husband, myself and our two teenagers absolutely loved it and now I really can’t wait for my cookbook to show up.

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Anne October 27, 2016
Recipe Rating:

Didn’t make the cream. Just garnished with chopped avocados instead, cause I’m lazy. Don’t normally write reviews either.. but this was soooooo delicious. I’m normally not fond of sweet potatoes but I decided to give this recipe a go since it was a well reviewed vegan enchilada recipe. BLOWN AWAY

Thanks for the recipe :)

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Angela Liddon October 27, 2016

Awh, thanks so much for taking the time to comment, Anne!! I’m so happy to hear you enjoyed the enchiladas.

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Robin October 25, 2016
Recipe Rating:

The enchilada recipe was super delicious, even though time consuming. Glad I made double recipe to have extras for my work week lunches and for my husband. LOVED the enchilada sauce and will be making it again.

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Sandy October 24, 2016
Recipe Rating:

This recipe took a lot of preparation time, but it was so worth it! It is super-savory with the roasted red peppers and the sun-dried tomatoes. I only made one tiny alteration; I added a little Daiya mozzarella to the mix and then sprinkled some on top during the last 15 minutes of baking. I did it for the texture rather than flavor enhancement; I just always associate Mexican food with cheese. Everybody in the family loved them. The cilantro sauce has a taste and texture that is reminiscent of sour cream, and really enhanced the overall experience. Thanks for the wonderful recipe. I’ll make again for sure!

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Angela Liddon November 1, 2016

I’m glad the whole family enjoyed the enchiladas, Sandy! That cheese sounds like a DELISH addition, too. Yum!

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Veronica October 19, 2016
Recipe Rating:

Omg these were the BEST enchiladas I’ve ever had. I’m not vegan but my fiancé is and I always cook a big meal for him when we have a night off together. He always eats Amy’s vegan enchiladas from the freezer section in the grocery store and he said these do not even compare to hers! Thank you so much for this recipe. This is def in our rotation!!!!!

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Angela Liddon October 20, 2016

Aw, thank you Veronica!! I’m smiling ear to ear. :) I’m so glad the enchiladas were a hit!

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Chlayne October 12, 2016
Recipe Rating:

OH MY VEGAN GOODNESS!!! I made this recipe last night for me and my husband, who are recently vegan. I have to say that I rarely ever follow a recipe exactly. There is always something I think it needs or something that I don’t think should be in there. THIS RECIPE IS PERFECTION. I followed it to the tee, no additions or subtraction necessary and it was absolutely AMAZING! My husband, who is having a harder time giving up meat and dairy loved it. He said, “There is no cheese in this?” I said “No, are you missing it?” and he said “No, not at all.” I also made the Enchilada Sauce and the Cilantro Lime Cashew Cream. So yummy, I will definitely be adding this to my list of successes and can’t wait to get your cookbook and try more of these recipes.’

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Angela Liddon October 12, 2016

I’m glad this recipe was such a hit, Chlayne! I’m grinning ear to ear.

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Trina October 12, 2016
Recipe Rating:

So very delicious! I made this recipe this past Sunday for a Vegan themed get together and it was a hit!

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Angela Liddon October 12, 2016

Glad they were a hit!

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Patrice October 2, 2016
Recipe Rating:

I just made this recipe from the cookbook. I made it following the directions. This recipe is amazing good. The Enchilada Sauce is fantastic! The avocado-cilantro cream sauce is unbelievable good. I will eat that cream sauce on EVERYTHING! I can’t wait to make this dish for others. Thank you so much for your fun, tasty recipes!! In the cookbook the next recipe is the crowd-pleasing tex-mex casserole, which is really is! I’ve made it twenty times; always a winner.

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Angela Liddon October 3, 2016

Aw, thanks so much for the awesome comment Patrice!! I’m so happy to hear you’ve been enjoying everything so far! :)

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Pluotsmom September 30, 2016
Recipe Rating:

Fantastic! This has a much more complex flavour than many of the other vegan enchiladas I have made. Followed it to a T (although I tend to be quite liberal with my Cumin). A vegetarian, but I am not always a fan of sweet potatoes (I know…bad vegetarian), but this had such a nice balance, so if you are not a sweet potato fan don’t be put off. Takes a while but worth it. Thank you!

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Claire September 26, 2016
Recipe Rating:

Ah-mazing recipe, I made it last week and my boyfriend requested it again this week! The cashew cream sauce with cilantro and lime really gives the dish that perfect pop of flavour.

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Angela Liddon September 26, 2016

Happy to hear the enchiladas were a hit, Claire! :)

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Kristina September 25, 2016

This is one of my favorite meals I have ever made. I have made them twice. I’m hoping I can even get my meat loving parents on board when they come for Christmas this year. The cashew cream sauce is showing up in our other Mexican dishes now too.

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Angela Liddon September 26, 2016

So glad to hear it, Kristina! It’s big fave around our house, for sure. Hopefully it’ll be a hit with your parents on their holiday visit, too!

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Jocelyn September 5, 2016

I made this tonight – WOW! It’s so delicious. It’s now my new favourite recipe. Thank you Angela.

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Angela Liddon September 6, 2016

It’s definitely a new fave around here too, Jocelyn! So glad you enjoyed the enchiladas.

Reply

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