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.
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
Made this last night It was delicious! Like Roxy above I also assembled part of it (did a double batch for freezing) like a lasagna, alternating tortillas and filling, but I also did some like regular enchiladas. Loved it will definitaly make again :)
Awesome, Angela! You read my mind, these are my favorite. Since shifting to a plant powered lifestyle I haven’t trying making my own, so excited to try these! Thank you :)
Vanessa
I made this for my family tonight. It was soooo delicious! Even my meat loving husband enjoyed their heartiness. Thank you for sharing the next level.
Can’t wait for the next book to be released. Do you have a release date for the uk?
This recipe is a full 5 star recipe! I find the new flavours of roasted red pepper and sundried tomatoes gave it a full, robust flavour. I had intended to have it kast for a few days, as it makes a large amount, but in my house it disappeard by noon the next day!
Thanks for a delicious recipe…
I pre-ordered the new cookbook on Indigo today and I love the name…can’t wait to see what you choose for the cover out of all those delectable new recipes :)
Thanks for your support and enthusiasm, Ncole! I hope you enjoy the new cookbook when September finally arrives. And I’m so happy to hear the enchiladas were a hit – they disappear pretty quickly in my house, too!
This looks great! Is there a particular brand of tortilla’s you would recommend? Sorry if I’m repeating this question, I haven’t read the other comments. Keep up the great work! Xo
Hi Stephanie, I prefer to use Rudi’s Organic Bakery Spelt Tortillas. Hope this helps!
I am so excited to find this recipe! I am sending it to my manager, she is vegan. I’m also going to try it myself! It looks so yummy.
This sounds so good! I’m prepping food for a potluck in which a lot of people are grain free and I’m wondering if this would work as a burrito bowl over rice?
Hi Christine, so sorry for the delayed response. I think the recipe would make a killer burrito bowl! What a great idea. If you ended up trying it for your potluck, I’d love to hear how it turned out. :)
Angela,
I was going to make your original Enchilada recipe and then I received your email. I thought to myself these can’t be that different from the original. Oh my was I wrong. Your right these are the next level enchiladas. My kids agreed that they were better then the original.
Just made these for company last night. It was a hit! I think I could eat the cilantro lime garlic cream right out of the bowl! I used Trader Joe’s corn tortillas and it was good, but I am wondering what your favorite tortillas are?
Hi Elizabeth, that’s great that the enchiladas were a hit! And I personally prefer to use Rudi’s Organic Bakery Spelt Tortillas. :)
Looks amazing, I need to try this!