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.
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 ;)