Vegan Enchiladas with Cilantro Avocado Cream Sauce

by Angela (Oh She Glows) on May 4, 2011


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.



Sweet Potato, Black Bean, Spinach, and Pepper Vegan Enchiladas

Adapted from Time Crunch Vegan Enchiladas.

Yield: 4 Enchiladas


  • 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



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.

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.


Prepare the cream sauce while baking the enchiladas.



Cilantro Avocado Cream Sauce

Inspired by Kathy’s Cashew Cream Sauce.

Yield: ~1.25-1.5 cups


  • 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



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. ;)

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

Previous Posts

{ 46 comments… read them below or add one }

Page 6 of 6« First...«23456
Jen August 25, 2014 at 2:40 pm

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


Audrey September 18, 2014 at 5:11 pm

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


Abby September 25, 2014 at 5:30 pm

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!


Tami October 8, 2014 at 11:12 pm

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!


Frances Wu October 19, 2014 at 9:57 pm

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 :)


Jessie November 3, 2014 at 8:56 pm

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.


Sarah December 30, 2014 at 7:14 am


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.


Victoria January 5, 2015 at 8:12 am

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!


Sarah J January 19, 2015 at 6:05 pm

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!


Dan Harris January 20, 2015 at 12:27 pm

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.


Angela (Oh She Glows) January 22, 2015 at 9:21 am

Hi Dan,

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


annie January 22, 2015 at 5:20 pm

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!


Kyla January 26, 2015 at 11:39 am

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!!


Chelsea Evans January 28, 2015 at 11:42 pm

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!


Gayle January 29, 2015 at 2:52 pm

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.


Jodie February 3, 2015 at 2:40 pm

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!!!


dianne February 6, 2015 at 9:13 am

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.


Vadra February 19, 2015 at 1:31 pm

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!


Lori March 9, 2015 at 6:40 pm

I just made these again, it’s about the 3rd or 4th time……… 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!!!


Heather April 1, 2015 at 7:39 am

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!


Heather April 1, 2015 at 11:42 am

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


Elena April 27, 2015 at 3:11 pm

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!


Lori Nilsson June 16, 2015 at 2:30 pm

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


April July 10, 2015 at 6:42 pm

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!


Diana August 12, 2015 at 9:22 pm

It was so good! I love the avocado sauce!


Leah August 18, 2015 at 10:37 am

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


Gail August 29, 2015 at 7:38 am

Made this had company over everybody loved it!!


Jeniffer September 29, 2015 at 8:07 am

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!


Holly November 6, 2015 at 3:00 pm

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


Vaish November 12, 2015 at 10:37 pm

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


Sarah January 22, 2016 at 2:22 pm

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.


Karen January 25, 2016 at 6:44 pm

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.


Jenn D February 22, 2016 at 8:25 pm

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


Angela Liddon February 23, 2016 at 4:42 pm

Glad you enjoyed them, Jenn! :)


mary April 12, 2016 at 2:50 am

great post


Stephanie May 10, 2016 at 7:55 pm

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?


Angela Liddon May 11, 2016 at 12:15 pm

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: Hope this helps!:)


Stacy May 16, 2016 at 11:47 pm

Do you think the avocado sauce would freeze well?


Angela Liddon May 24, 2016 at 1:00 pm

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


Virginie Basque March 27, 2017 at 7:19 pm

How many does it feed?


Angela Liddon April 12, 2017 at 12:17 pm

Hey Virginie, The recipe makes 4 enchiladas, so depending on the kind of sides being served and people’s appetites, I’d say this could serve 2-4?


Jeff Elbel December 25, 2017 at 12:59 am

I made this tonight (no sides) for three reasonably big appetites. With some extra filling, there was enough for five enchiladas. Everyone left the table happy. It’s the first vegan meal I’ve prepared, too. I was sent here by a friend. Thanks!


Angela (Oh She Glows) December 26, 2017 at 8:25 am

Hey Jeff, Awesome to hear these were a hit (and that your friend sent you here…welcome!).


Anita January 25, 2018 at 9:18 pm

I’ve been putting off making this dish for ages mostly because I didn’t have all the ingredients but we had it for dinner tonight. And it was outstanding! So delicious and that cilantro cream is sooo creamy. Wow! This is most definitely drool-worthy and didn’t need any cheese. Thank you for the recipe which I got off the App and its fantastic too. Thanks!


Angela (Oh She Glows) January 26, 2018 at 8:35 am

Hey Anita, Thank you so much for the app support, and I’m so happy to hear you loved this recipe! It’s one of my faves.


Meg February 5, 2018 at 2:38 pm

How long does this last?


Leave a Comment

Previous post:

Next post: