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:
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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!
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4.9 from 172 reviews |
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Next Level Vegan Enchiladas
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
6 large enchiladas
Prep time
Cook time
Total 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:
- Cilantro-Lime-Garlic Cashew Cream
- Chopped green onion, red pepper flakes, avocado, and cilantro
Directions:
- Prepare the Homemade Enchilada Sauce and soak the cashews for the Cilantro-Lime-Garlic Cashew Cream before you begin.
- Lightly grease a large rectangular baking dish (at least 8x12 inches). Set aside.
- 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.
- 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.
- Preheat the oven to 350°F.
- 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.
- 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.
- Add 3/4 cup of Enchilada Sauce onto the bottom of your casserole dish and spread it out evenly.
- 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.
- 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.
- While the enchiladas are baking, prepare the Cilantro-Lime-Garlic Cashew Cream.
- 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.
Nutrition Information
Tips:
- Make it kid-friendly: Omit the cayenne and red pepper flakes.
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{ 63 comments… read them below or add one }
I’ve made this recipe before and it’s stellar! I’ll be making it tomorrow for Meatless Monday and I can hardly wait!
Hi Diane, I’m so happy you love it! Have a great Meatless Monday tomorrow :)
Amazing!!!! Loved it!! It’s a keeper
I’m so happy you loved it Annette!
I’m making these tonight. I’m assuming the tortillas are flour tortillas, not corn. Is that right?
Hi Marsha, Yes, I used flour tortillas. Thanks for clarifying!
Thanks, I used flour tortillas. They were delicious. I did make 8 enchiladas as there are only 2 of us. There was plenty of filling. One thing I’ll do next time is warm the tortillas in a skillet before I fill them so they don’t taste doughy. Also I only put the toppings on what we’re eating as the rest will be warned up before we eat them. Recipe is great. I have your cookbooks and have made several recipes. All were great, especially the cheese sauce. It is outstanding. Thanks for all your ideas and hard work.
Hey Marsha, Oh I’m so happy you loved this one, and thank you so much for the kind words and support for my cookbooks! That means the world to me. :)
This recipe was so amazing. The only thing I didn’t make from scratch were the tortillas. I purchased gluten-free tortillas. They tasted fine but didn’t roll well so my recipe was not as pretty as yours! The enchilada sauce and the cashew cilantro cream was to die for. I could just eat that forever and ever. And my husband, a dedicated carnivore, just loved this dish. Thanks for the amazing recipe and keep them coming.
Aww thank you so much for the recipe love, Joan! So happy it was a hit with you and your husband.
I made this for my husband and I last night. Absolutely YUMMMY!!!! I have some left over filling (only cooking for two) and will probably make some quesadillas with it. Thanks so much for sharing this recipe.
Hey Nova, Thanks for your feedback…I’m so happy you loved it so much. Repurposed leftovers are the best aren’t they?
Made these today! Super good. Thanks for the recipe.
Wonderful recipe! It was the first time I made cashew topping and it was OUTSTANDING!!!
A cashew topping sounds SO good. Was it cashew cream or something else?
Hi Angela,
We are huge fans of both this and the sweet potato and black bean enchiladas. I was wondering if the enchiladas can be made ahead of time and frozen before baking? Would I put enchilada sauce before or after freezing? Thank you!
Jasna
I’ve heard they can be frozen, but I haven’t tried it yet myself. I would leave off the toppings (including the Cilantro-Lime-Garlic Cashew Cream) until just before serving though.
Just wanted to say THANK YOU for this recipe! I’ve made this for so many different people (all with VERY different food preferences) and even my meat eating friends LOVED it!! One of my go-tos and absolute favorites!!
Hey Amanda, That’s great news! Thanks for letting me know. :)
This recipe is seriously amazing. I have made it multiple times. Never been a fan of enchiladas but these are just too good. Perfect perfect recipe.
Hey Danielle, Wow, thank you for the recipe love! We adore these too. :)
I made these last night for my vegan husband – delicious!! Didn’t have limes so used lemon in the creamy avocado topping. Still so yummy! The sauce was so good too.
Oh good call on using lemon in a pinch…you can’t go wrong! So glad you enjoyed them so much Jen.
These are fantastic! I has a vegan potluck with a couple friends last night and this was on the menu to make together! All of us working in the kitchen made it easy to soak the cashews, whip up the two sauces, and make the enchiladas pretty quickly. One friend had the idea to add a pinch of cinnamon and cocoa powder to the enchilada sauce as well, which was quite delicious. We all couldn’t stop talking about how fantastic this recipe is! Thank you!
Hey Aida, So glad you and your friends tried out the enchiladas! I love the idea of adding a pinch of cocoa and cinnamon. I will try that next time.
Seriously amazing! The flavor combinations were just perfect, with the sweet potato providing some creamy-ness and peppers adding some tang. This will be one of my go-to recipes to feed to skeptical meat eaters. Will definitely make again!
Hey Steph, Thank you so much for trying it out and letting us know how it went! So happy to hear you love it as much as we do.
I have never commented on a recipe before, but this one deserves 10 stars and I felt obligated to say it.
I added corn and crushed chillies to mine, but otherwise followed the recipes exactly and I am blown away! the two sauces are life changing.
I used corn tortillas that would rather split in half than roll up, so I improvised and came out with some sort of Mexican Lasagna Casserole sorta thing… I am not disappointed
Thank you!
I’m so happy you decided to comment, Malcolm! Thank you :) That’s great news it was such a hit, and you can’t go wrong with a Mexican Lasagna either.
We are NOT vegan not even vegetarian in our house, but we have two with celiac disease and one with a dairy allergy so I went for it. The GF brown rice tortillas that I found do not roll period so I made enchilada “pie”. The flavors were amazing and the meat was not missed in this tasty dish. I topped it with my own vegan avocado crema recipe and some prepackaged vegan cheese too but it would have still been amazing without the additions!
So glad you enjoyed it so much! And I love the “pie” idea. I’ve heard from a few people that it’s a good way to make it!
Oh my goodness Angela you have outdone yourself with these enchiladas. I made these this evening and both me and my meat-devouring other half could not get enough! I just wish I made these sooner, I’ve been missing out on these this whole time!
So happy to hear that Sandra! :)
Every part of this recipe was delicious. The cilantro cream sauce made it.
I’d have to agree about the cilantro cream sauce. ;) Thanks Briar! So happy you enjoyed the enchiladas.
These were amazing! Restaurant quality. This recipe is going to be on rotation for sure. The sauces were easy to make and so delicious. It takes a good 2 hours to make, but is so worth it!
Thanks Brittany! So glad you loved it so much…thanks for your review!
Made these enchiladas for my meat loving men. Oh my goodness, they ate them up! Delicious, thank you for helping me get my family one step closer to better eating. Will definitely make a double batch next time.
I’m so glad you all enjoyed it!
Do the enchiladas get soggy on the bottom? I am dying to try these but really don’t like soggy enchiladas :-)
Hey Trish, Yes they do a bit, but I think it depends on the tortilla that you use. Maybe a heartier one like an Ezekiel kind would stand up better?
thanks Angela and the filling can be made a day ahead I assume right :-)
Yes I think making it ahead should work just fine!
This is a great simple recipe. I actually doubled the sweet potato and beans to have left overs. And I did not put in the casserole dish. I plated as kids were ready to eat by heating up the tortilla on the burner, stuffing, drizzling the sauce and microwaving for just a bit.
I love that you doubled the filling for leftovers…such a great idea and if you’re already chopping and preparing it, why not? I also love the time saving idea with plating it and heating it up. makes this a weeknight option I would bet!
Hi Angela, I rarely right reviews, but this warrants one for sure! What an awesome recipe! Ive been a Vegan for 6 years and can “veganize” most things but this was so healthy and yummy. This is my new favorite!!! I made this tonight with butternut squash instead of sweet potatoes only because that is what I had on hand. I paired it with vegan refried beans and mexican style rice. We felt like we were at some fancy mexican restaurant! Thank you so much!
Do you think it is freezable?
I love your swaps Tami! So happy you loved it so much. Butternut squash sounds amazing in this I don’t know why I haven’t tried it!
Wow. This is freaking awesome! My husband doesn’t like sweet potatoes, so I cubed white ones and fried them in some spices and then continued on with the recipe.
That’s such a great idea!
This is a fantastic recipe. Just made for my wife who had to cancel a trip to Mexico and was pretty bummed. She loved it to. You really have the best site. Cheers
Aww thank you so much David…that means the world to me! And I’m sorry to hear about your wife’s cancelled trip. Sounds like these enchiladas were a good dose of comfort food.
I loved the recipe, I find it very easy to do. Thank you for sharing.
I am sorry I did not read all the comments, but has anyone made this using corn tortillas?
Did it work ok?
Thanks!
I’ve never left a comment on your site before, but I make a ton of your recipes. This is a particular favourite. I love everything about this recipe – the sauce, the filling and especially the cashew coriander sauce for on top. Sometimes I sprinkle some vegan melty cheesy on the enchiladas before baking, but it’s not really necessary. I highly recommend this dish when cooking for guests, they’ll be blown away by the flavours and textures.
Hey Barbara, thank you so much for leaving a comment! I’m so glad you enjoyed it so much. :)
This is an excellent dish to make for non whole food plant based (WFPB) guests. They’ll never miss the meat. This is an excellent receipe. I used a bit more lime juice and a ton of fresh cilantro. ..and she’s right…You’ll never buy canned enchiladas sauce again. Loved the cilantro lime garlic cashew sauce. Won’t miss sour cream, guaranteed!
Try the Budda bowl too! Highly recommended.
Hey Marnie, Thanks so much for your review! I said the same thing about the enchilada sauce too ;) So glad you love it so much.
Just made these for dinner and OH MY GOD, they were absolutely delicious!! One of the best meals I’ve cooked, the plates were licked clean. I made guacamole instead of the cashew cilantro cream. These are going to be a firm favourite in our house from now on.
Aww thanks Jen! This made me smile. I’m so happy they were such a hit! It’s one of my fave meals.
I love this recipe! I have made several times for guests and they are always so surprised how satisfying and filling vegan recipes can be. Thank yu for all your amazing recipes!
Sara
Hey Sara, thank you so much for your support! These enchiladas are crowd-pleasers for sure :)
really. this is an excellent recipe. take the time to make the homemade enchilada sauce, you won’t be sorry. your vegan and non-vegan friends and family will love this. the cashew cilantro cream takes it over the top. this cashew cilantro cream could also be used as a dip for veggies and crackers, a dressing, a marinade, as a sandwich spread, etc. a super tasty dish I will be making again soon.
Aww thank you Holly! What a lovely review. I’m so thrilled you love it as much as we do.