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!
Next Level Vegan Enchiladas
Yield
6 large enchiladas
Prep time
Cook time
Total time
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.
Ingredients
For the enchiladas:
- 2 cups (260 g) 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/398 mL) 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 (180°C).
- 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 (180°C) 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.
Tip:
- Make it kid-friendly: Omit the cayenne and red pepper flakes.
Ahhhhh! So excited for you! Though I am sad that you are slowing down on the blog, it seems like you are channeling your energy towards pictures and your cook book (which am also exuberant for). Your pictures are absolutely beautiful Angela and I can’t wait for your new book coming in September. I may have to create a snap chat just so I can see behind the scenes. Till next time!
Anne
nice
OMG! This looks amazing. Defiantly going to try :) Thanks!!
Thank you for your support, Anne! I’m excited for the new cookbook too, and can’t wait to share it with everyone. If you do decide to join me on Snapchat, I hope you enjoy the sneak peeks into Oh She Glows HQ!
Still can’t believe how much energy you have, Angela! Sooo happy for you and your project!!
Love your recipes and photos <3 Eli
My wife is always drooling over your photo’s and getting on me to take better pictures based on yours! I do my best. But getting 2 little girls (3 & 5) to sit still for a photoshoot is hard! Anyhow, I’m always amazed at how you make eating vegan look doable, even for families! These enchiladas are dinner, minus your suggestions of the cayenne.
That definitely sounds like a challenging (but adorable) photo shoot, Tom! I hope you and your family enjoyed the enchiladas. :)
Hi Eli, thank you so much for your support!
This recipe looks really good. I think I’ll make it on Super Bowl Sunday. Your new cookbook is going to be released on my birthday! I always buy myself a birthday present, so now I know what it will be this year. Can hardly wait.
Hi Debbie, I hope you had a fun and delicious Super Bowl Sunday! Did you end up making the enchiladas? Thanks for your support and enthusiasm for the new cookbook. Happy (early, early) birthday!
I changed my mind about making the enchiladas and made the Life Affirming Warm Nacho Dip and the Broccoli and Cashew Cheese-Quinoa Burritos. The world is a better place since I discovered cashew cheese,
The enchilada recipe from your cookbook is one of my all-time favourites, so I will definitely have to give this one a try. Also, I cannot wait for your second cookbook! Why must September be so far away? lol I am going to go pre-order right now :)
Hi Jessica, that recipe is one of my favs too! I hope you enjoy the “next level” version if you make them. Thanks so much for your interest in my second cookbook – I can’t wait for September either!
Mmm, enchiladas. Must try this.
Rachel | www.currentlyrachel.com
Marking my calendar and preordering! Congratulations on your next cook book. The enchiladas have my heart because of the sun dried tomatoes, all the yes!
Thank you, Brynn! I hope you enjoy the new cookbook when it comes out.
These are definitely next level! I love it!
I agree – this looks out of this world!
Wow this looks amazing!
I cannot wait for your next cookbook!!
-Brittney
Hi Angela! Si excited for the new cookbook! Do you thing you’ll be able to put measurements in grams as well?
Hi Pauline, thanks for your interest in my second book! There won’t be gram measurements across the board in the Canadian/US version (however, I do include some gram measurements for specific recipes where I think it results in more precise outcomes), but the UK edition will be in grams. I hope this helps!
Wow! These look absoutely delicious. Thank you :)
These look amazing! I love sweet potatoes in Mexican dishes and that cilantro cream looks so yummy :)
OMG! Angela, ur brill! Where can I get gluten-free tortillas, pls? That would make it perfect!
CONGRATS on ur new cookbook!?And I’m loving the new site, Indigo Books – whaat’s not to love with that deep discount?!
Suze, most corn tortillas are naturally gluten free. Just make sure to double check the ingredients.
Thank you, Suze! These days, you can find great gluten-free options in most grocery stores, sometimes tucked away in the Naturals/Organics sections. As Liz said above, corn tortillas are a popular gluten-free option (though a few readers who tried them in this recipe said they encountered difficulties with the corn tortillas falling apart), but it’s always a good idea to check the ingredients listed on the packaging—just in case. I hope this helps!
If you use corn tortillas (which is the traditional way), you have to heat them up first, so they are pliable.
I’ve been loving ivory teff tortillas – they are GF, though they do have some additives I’m not excited about. However they hold together great and the la tortilla factory Sonoma brand ones are delicious… Almost as yummy as flour tortillas, perfect for wraps and burritos. I’m going to give them a try with this recipe. Sometimes I just don’t want that corn flavor.
You have spoken to my enchilada loving heart! These look incredible!!!
Hi Angela,
First of all, these look absolutely amazing, great job!
I was wondering if I could go out on a limb and ask a huge favor. I am getting married in August and my family is helping with the food. I would really like all or most of the side dishes to be vegan but with the price of food lately I also want to be budget conscious. There will be around 150 guests. I’m wondering if you could suggest a few of your recipes that might suit my requirements? I know you are very busy so I will totally understand if this is not doable for you.
Thanks for sharing all of your wonderful recipes in the blog and your cookbook.
Michelle
Hi Michelle, and congratulations! It’s so great that your family is helping out with the food for the wedding. In terms of choosing budget-friendly vegan sides, my best advice would be to stick with dishes featuring in-season produce: fruits and veggies are often a bit less expensive when they’re in season, so it’s a great way to save a little on the cost of ingredients. Also, if there are ingredients you know you’ll need and that you can stock up on further in advance, keep an eye out for coupons and sales! A few recipes I’d recommend are my Creamy Avocado Potato Salad (p. 107 from The Oh She Glows Cookbook), Long Weekend Grilled Salad (p. 115), The Best Shredded Kale Salad (on the blog), Cauliflower Mashed Potatoes with Easy Mushroom Gravy (p. 207), and Crowd-Pleasing Vegan Caesar Salad (on the blog). You could also simply roast and season vegetables, as in my Roasted Brussels Sprouts with Fingerling Potatoes and Rosemary recipe, or my Roasted Rainbow Carrots with Cumin-Coriander Tahini Sauce (p. 191)—but that might get tricky, depending on oven space. Most of those side dishes can be easily made in larger batches to accommodate the size of your wedding, and can be prepped in advance (at least in part—for e.g., the salad dressings can be done ahead) so there’s less to do day-of. I hope this helps!
Angela,
Thank you so much for the great advice! I love the idea of prepping in advance and you’re right, when the produce is in season it will be more affordable. The Long Weekend Grilled Salad and Creamy Avocado Potato Salad are great ideas! I have been wanting to try your potato salad ever since I got your cook book.
Thanks again for your help!!
Michelle
September 5th is my birthday. Hmmm.. I know what I’m asking for this year!!! ???
Question!
Is this cookbook going to include some of the resipes from your first book or will it be all new ones? :) ❤️
Hi Nicole, great question! Most of the recipes are new – I think around 80%, with the remaining being fan favourites from the blog, all of which I have tweaked and improved while testing for the second book. Thanks for your interest, and happy (very) early birthday!
I love all things Mexican, enchilada, sun dried tomatoes, sweet potatoes so I’m sure this will be so awesome! I don’t see cayenne in the ingredient list but you mention it could be left out. How much do you add? Thank you!
Hi Lisa, the cayenne is actually in the ingredients list for the Enchilada Sauce (linked in the recipe), not the enchiladas themselves – sorry for the confusion! The sauce calls for 1/4 teaspoon of cayenne pepper. I hope you enjoy the enchiladas if you make them!
Oh, I know these are going to be awesome. I make the ones from your cookbook frequently :)
Oooooo, I love the sun dried tomatoes and red peppers in here. I never would have thought to put them in enchiladas, but now I can’t get that idea out of my head! Also, congrats on all the exciting happens. Happy for you Angela!
Thank you, Erin! I hope you enjoy the enchiladas if you give them a try.
Your photography is always a joy to look at.
Thanks for sharing this delicious sounding recipe!
Looking forward to your new cookbook : )
Thanks, Jen! I’m looking forward to sharing it with everyone, too.
Looks absolutely delicious! Yum!
x Sarah
http://www.bohochiccafe.com
I tried signing up for the newsletter on the email that I just rec’d … and I don’t think it worked … so I’ll try it this way!
Excited for your new cook-book too!
Hi Sharon, were you able to sign up for the newsletter? The first issue was released this past Tuesday. If you didn’t receive it, please let me know and I’ll try to sort out the glitch for you!
Excited for the new things coming in the new year! These look great :)
PLEASE get a mobile friendly website – it’s such a hassle to read your blog on my phone that I often skip it. That’s sad, because your blog is amazing!
I appreciate your feedback Sara, and I totally agree with you that we need a mobile-friendly version! We’re actually hoping to redesign our blog this year with a new theme, so there will be a mobile friendly version to go along with it. In the meantime, I recommend using Feedly on your phone. I allow full-text in feeds so you don’t have to click through to open a web browser and the blog displays quite nicely in Feedly (or other feed programs, I’m sure). Hope this helps!
This looks SO delicious! I love Mexican food, but I haven’t tried making enchiladas myself yet–mostly because I’m wary of packaged enchilada sauce and what it contains. I’m excited to try your recipe to create my own sauce! Also excited to hear more about the cookbook.
Thanks for your interest in my second book, Katie! I’m so looking forward to sharing it with everyone. I hope you enjoy the enchilada sauce when you give it a try!
This looks SO delicious! I love Mexican food, but haven’t conquered homemade enchiladas yet. Also really excited to make the sauce and hear more about the cookbook!
Hi Angela,
I love your cookbook just received it for my birthday last week. The first recipe I recently tried was your original enchilada recipe and they were a hit especially with my husband. I can’t wait to try this recipe!!! :)
Hi Torrie, I’m glad you’re enjoying the book! That original enchilada recipe is definitely one of my all-time favs – I’d love to know how you like this “next level” version if you give it a try! Happy belated birthday! :)
I was just asking myself what I should make for dinner when I checked my email and found this entry. As luck would have it, I even have all the ingredients to make this and the cashews are now soaking on my counter. I love when everything falls into place perfectly.
Tonight’s Dinner …. Check!
Sign up for OSG newsletter …. Check!
Preorder OSG2 …. Check!
(Keep up the great work Angela (and Eric for all the behind the scenes stuff)!
Hi Anna, isn’t it great when everything works out like that? I hope you enjoyed the enchiladas! And thanks so much for your interest in the newsletter and my second cookbook. I appreciate the support and enthusiasm!
I’m so excited to try this recipe. I love all your recipes and am going to preorder your book. If you ever go on a book signing tour please come to Ottawa. I’ll be first in line ?
Thanks for your support, Regan! When I know more about the events being planned for the launch of my next book (like possible signings), I’ll try to announce them on the blog and in the newsletter. :)
Looks delish. I am having vegan friends for dinner this weekend and I think I found my main dish. I am a little nervous! Any suggestions on how to round out the meal? Any suggestions for an appetizer too?
Hi Denise, I am so sorry I didn’t get to this question sooner! How did your dinner go? What sides did you decide on? Whatever you chose, I’m sure your culinary efforts were greatly appreciated by your guests! :)
I ended up playing it safe and served with a simple green salad with light dressing. It was a big hit. Although mine didn’took as pretty as yours! Thanks for opening my eyes to the idea that vegan can be tasty!!
Sounds like a great pairing, Denise! So happy to hear everyone enjoyed the dish. :)
I’d love to know what kind of tortillas you use. Corn or flour? Whole-Wheat? There are so many options.
Hi Amy, I use Rudi’s Organic Bakery Spelt Tortillas. Hope this helps with the tortilla dilemma! (There are definitely a LOT of options out there.)
I just ate lunch but I’m craving these! Adding to my must-make list! :)
Oh my gosh I am sooooo excited for your next cookbook! I am absolutely in love with your first one. My fiancé and I cook from it on a weekly basis and the tex mex casserole is a staple for us now lol.
Is it only available for pre-order in canada or is US available too?
Hi Jessica, it will be available very soon! Right now, only the Kindle version is available on Amazon.com, but the print edition will be available for pre-order soon. I’ll try to announce on the blog and newsletter when the book is available for pre-order on Amazon.com (and other retailers too). Thank you for your interest in the next book!
So excited for all the things to look foward to from OSG! I have missed your posts and wonderful new recipes. Thank you for the update on the exciting developments. I cannot wait to make this recipe.
These look amazing! I can’t wait to try them out.
A release date, a newsletter, AND a killer enchiladas recipe? It’s a good day! Words can’t express how excited (and antsy) I am for your cookbook release. I’m pre-ordering is ASAP.
As for the recipe, I’ve made your Sweet Potato and Black Bean Enchiladas with Avo-Cilantro Cream recipe so many times I’ve lost count. I was actually planning on making it this week, but now I’m going to try this one! Anything with sun-dried tomatoes, and I’m there.
Hi Anna Lee, thank you so much for your enthusiasm and support! I hope you enjoy these “next level” enchiladas when you try them.
I am so excited about all the news you have going on, Angela! I can’t wait to see the project you are working on. Also, I am looking so much forward reading your new book in September!
& these enchiladas look so good! :)
Thank you, Heidi! I hope you enjoy the new book once September arrives.
Yum, this is next level!:)
Oh, Angela! I’m so excited for you, and I CANNOT wait to hear what you’ve been up to! I’ve been drooling over your Snapchat… haha
And this recipe looks INSANELY delicious. I must try your enchilada sauce! It’s on the to-do list this month!
Thanks, Alexa! I’m glad you’ve been enjoying my behind-the-scenes snaps – I’m having a lot of fun with them. (Maybe too much?) Please let me know how you like the enchiladas when you give them a try!
I just pre-ordered your cookbook!! EEK!! I am so excited! Just in time the Canadian Thanksgiving too :)
Thank you for your support, Danielle – I hope you love it!!
Made this tonight for the kids! They loved it! The sweet potato was a perfect addition to the filling. I added grated portabello mushroom to make it look like there was meat ;)
Yay! I can’t wait for your newsletter. I’ve been incorporating more vegetarian recipes into my meal plans and your always look so good.
I made your first enchilada recipe a few years ago with some friends when we were still in school. We were actually reminiscing about that the other night and recounting how good they were. We’ll have to make these ones next!
Hi Chelsea, that’s such a sweet story. Thank you for sharing it with me! I hope you like these “next level” enchiladas just as much, and that they provide even more good memories to you and your friends!
nice dear
This looks and sounds amazing, yum!
xx Kelly
Sparkles and Shoes
Soo excited to try this! I love the original blog recipe, the OSG Ckbk#1 recipe and now this will be fun to try. Does it get any better than limes and cashew cream?! I’m grain- and gluten-free at this point (not by choice), so I’m using the Paleo Wraps (coconut based). I’ll let you know how this turns out!! Hooray for the release date…. ??
Hi Kathy, the original recipe is definitely one of my favs, too. I hope you enjoy this next level version just as well! (And I’d love to hear how the Paleo Wraps turn out!)
Hello, I just ordered your vegan cookbook from amazon. A review mentioned your blog so hear I am. We are vegetarians who aspire to being vegan thus my purchasing your cookbook. My excitement for it is tainted now that I see adds for Gortons fish sticks, Ritz crackers, and Coke in your side bar. What on earth? What did I just order? Very very odd.
Hi Charlotte, thanks for bringing this to my attention. My goal has always been to keep the advertising on Oh She Glows animal friendly and meat- and dairy-free. I do my best to moderate the ads that appear (and we block thousands of advertising categories), but sometimes they can slip through without my knowledge. Since we’re based in Canada, we actually can’t see the ads that run in other countries, so this makes it especially difficult. I appreciate the head’s up, and very much hope you enjoy The Oh She Glows Cookbook when it arrives!
Yum! Made this tonight and it was great. I’m not a fan of cilantro so I just did a plain cashew cheese for the top. And I’m a bit lazy so I made it into a casserole with the tortillas layered on the bottom, filling in the middle and then another layer of tortillas on top. It is really great! Very nice flavour and I love the addition of the roasted red peppers. I’m also not generally a fan of corn tortillas so I was a bit unsure how it would be (I’m celiac so no wheat ones allowed) but the flavours are so amazing I don’t even notice the tortillas anyway. Thanks Angela!
Hi Roxy, I’m so happy to hear you enjoyed the enchiladas — even with the corn tortillas! :)
Wow, this looks amazing! I loved your 2011 enchilada recipe and am so excited to try this one out!
Can’t wait for your next cookbook to come out. Yours has become my all time favorite cookbook to use, and whenever I cook for friends they don’t realize anything is vegan!
Hi Frances, thanks so much for your interest in my next cookbook. I’m excited to share it with everyone! I hope you enjoy it as much as the first, and that you love this new enchilada recipe just as much as the original when you get a chance to try it out,
Hi Angela!
I signed up for your newsletter and I just wanted to make sure you knew that it shows an address when you sign up and in case that was your home address you might want to change it!
Hugs,
Olivia
Hi Olivia, thanks so much for the head’s up. The address is just our PO Box (without the actual #), so not to worry! I hope you enjoyed the first issue of In the Glow!
This looks amazing! I’m new to being a vegetarian and I love finding recipes like this! I can’t wait to share and try it out myself! Thank you!
– Southern Travelista