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!
Featuring all new, protein-packed salads, hearty toppers, flavour boosters, and dressings you'll want to drink, my new cookbook will transform the way you think about salads. Oh, and be sure to flip to the back for a surprise dessert chapter!
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.
How might you recommend freezing this meal for future enjoyment? I will be having a baby in just a few weeks and this is one of my husband’s all time favorite recipes!
Hey Claire, Congrats on your pregnancy! So exciting. If I was going to freeze it, I would prepare it all the way to the point where you put everything into the casserole, then cover it well, and freeze. To bake it, I would thaw it in the fridge or at room temperature on the counter and then bake as instructed. I’d love to hear how it goes!
This was just okay. Very time consuming and lacked a wow factor. I did love the beautiful colors as I was cooking though and am otherwise a huge Oh She Glows fan!!
So good! Never made enchiladas before and this is just the type of food I’ve been wishing to make since turning vegan (5 years ago!). Thank you, can’t wait to try more of your recipes!
These were DELICIOUS! I even made them for some omni friends as the husband recently had a “heart event” and the husband and 18 year old son reportedly went back for seconds. I doubled the recipe. I like my enchiladas saucy and didn’t end up with enough sauce for two batches. I would probably make 3-4 times the sauce recipe to double this recipe. That Cilantro Garlic Lime Crema is divine! Thanks for the yummy recipe!
So spicy as to be unbearable. I love spicy food but i had to dumpster these.
Without the cayenne they might be okay – but perhaps I just don’t like enchiladas. The soggy tortilla thing was really unpleasant.
Cilantro garlic cream was very yummy tho!
Turns out I was using indian chile powder, which is just pure crushed chiles. Bought some american chile powder now. So please disregard to too spicy comment – that was all my fault.
These are indeed “next level”! I’ve been craving enchiladas for months, and these hit the spot.
I’m trying to go plant-based and I actually wrapped these in red cabbage instead of a tortilla. I had to steam the leaves a little in the microwave first to make them more pliable, then secured with toothpicks. They were delicious, and I don’t feel overly full.
My husband is not vegetarian, and he loved these with shredded cheese and sour cream.
Everyone in my house is satisfied! Thanks for the delicious recipe – this is my first from you and I’ll be back!
I have to say, the first time we made these were for my niece who is vegan. I love enchiladas and rolled my eyes because I just knew there was no way they could be very good. Boy was I wrong! This recipe is now the only one I ever want to use. It is fantastic! The flavors of everything combined is absolutely amazing.
I made these today using the kindle version of the recipe book and they are so delicious. I will definitely make again; the enchilada sauce + avocado crema are also recipes I want to add to me repertoire.
The enchiladas and enchilada sauce were out of this world. I would have never thought of sun-dried tomatoes, but they really made it nicely rich. The Cilantro-Lime-Garlic Cashew Cream was also delicious, but didn’t work for me with the enchiladas. They seemed to fight each other rather than complement. Once I scraped it off, the enchiladas were amazing and I used the cream as a condiment in vegan sandwiches.
Can these be successfully assembled a day in advance?
This is about our 4th time making this dish!! AMAZING. Seriously. My teen daughter is vegetarian and my hubby and I love not eating meat 90% of the time so this is one of our family faves.
I had some leftover brown rice and added it in- which made it a bit heartier and even more filling, also cheated and added cheddar cheese ??
To die for. That’s all there is to say.
When I announced that the enchiladas I brought to Book Club were vegan, some were happy and some were disappointed. “How can you make enchiladas without cheese?” was the comment I got from the less-than-excited bunch. I encouraged the nay-sayers to just try them. EVERYONE was grabbing seconds and asking for this recipe. This recipe takes some time but it is well-worth it. I altered a few things: 1. I only put a dash of cayenne instead of the 1/4 teaspoon in the enchilada sauce and that was a good idea for the mild palate of my audience. 2. I used Trader Joe’s corn tortillas that are notoriously dry so I fried them in a bit of vegetable oil to soften them up. Without frying them, they cracked into bits when rolled. I am excited to try more of your recipes.
This is an amazing recipe. Made the enchiladas with the sauce and cashew cream as suggested and could not improve any aspect of the meal – absolutely delicious loved by all the family. I did add a few pieces of chicken to my teenage son’s rolls – although he also tried them vegan which he loved. Thanks!
This looks great – I look forward to trying it. I’m already a fan of the version in your book. FYI, your newsletter sign-up in this post is not working – it just shows the shortcode [mc4wp_form id=”73540″] rather than giving us a signup box (at least on my phone).
Hey Laura,
Thanks for letting us know, we are kind of in the middle of switching Newsletter providers and so the old signup forms aren’t working, don’t worry though you aren’t missing any newsletters right now. We are working on a new site design that will have a new signup form.
I have to say this has become one of my family’s favourite dishes! I’ve made it so many times and everyone loves it…even the meateaters. Because it takes a bit of time to make, I always make double the filling and freeze it. The enchilada sauce freezes well also! The cilantro lime sauce is to die for! Thanks for this recipe Angela!
This was pretty good! The cilantro sauce is AMAZE. I just made a casserole instead of individual enchiladas. I divided the filling into two portions to see how if i needed to add anything because I like a lot of flavor. The first batch I made as in and was very good… the 2nd batch I added some chipotle tobasco to the mix which gave a great smokey chipotle flavor. I also threw in some corn because I love the texture and sweetness of it. So wonderful! Thanks for the great recipe! It’s a keeper!
Thanks for this fantastic recipe. Have made the enchiladas a few times now with your sauce and cashew cream as it is such a hit with the family. I’ve not made any changes to the recipe – nothing I could think of would make it any better. Love that as a vegan I can serve such delicious meals to my non-vegan husband and teenage son and they both can’t get enough of it. Thank you!!!
Love this recipe! My meat eating extended family asks me make this for the holidays. I love it spicy but cut the chile pepper in the enchilada sauce by at least half when making for other people. I also double the filling and cashew cream recipes and use the extra for taco fillings for the rest of the week. The flavors are so so good. Thank you for sharing your recipe!
These are AMAZING. All of my friends and family (who aren’t vegan) rave about these! Highly recommend trying them out, you will not be disappointed.
These are glorious! I’ve made them several times and love them for every occasion. Today I made them for my boyfriend’s family and they loved it to. His dad, a meat and junk food lover, said it was perfect! ?
Aww im so happy to hear this :) thanks for sharing!