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:
[mc4wp_form id="73540"]
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.
This looks so yummy! I am going to have to try and make it gluten free and corn free as my son can’t have those, but it looks really really good.
This recipe was definitely worth the time to make. My toddler loved it and I was so happy to see her enjoy a vegan meal loaded with vegetables! Thank you so much. This recipe will definitely be a part of our weekly rotation.
Wow, you’ve been a super busy lady! Very inspiring. This looks as tasty as it is pretty to look at. thank you!
Looks very good——–how does it freeze ?
Hi there! I just tested this, and am happy to say they freeze really well. I recommend wrapping the cooled enchiladas individually in tin foil, then popping them in a freezer bag. I don’t suggest freezing the green sauce on top as it discolours – best to make that fresh! To reheat, I thawed the enchilada on the counter then baked in the tinfoil for 20 mins at 350F.
Hi Angela–When is your book going to be on pre-order in the States? I use your first cookbook all the time!
Hi Lisa, it will be available very soon! Right now only the Kindle version is available on Amazon.com, but the print edition will be available in the near future. I’ll try to announce on the blog and newsletter when the book becomes available for pre-order on Amazon.com (and other retailers too). Thank you for your interest in the next book!
I had planned on making your original enchilada recipe for Super Bowl Sunday but now I am going to change my game plan to make this recipe instead (plus your wonderful nacho “cheez” dip)! Also, I love hearing all the fun updates and look forward to your upcoming cookbook release. I hope that you do a cookbook tour and visit Northern VA!!!
Hi Deborah, thanks so much for your support and enthusiasm for the new cookbook. I hope you had a fun Super Bowl Sunday, and that everyone enjoyed the enchiladas!
Looks delicious! I know what I am having for dinner tonight. Thanks for the recipe.
Boring food! You only come around on this site now to sell and promote yourself……no longer interesting or genuine…..too bad.
I made this and it was OUTSTANDING! Highly recommended. The flavors are so bold and perfectly combined. Don’t leave out the sundried tomatoes – they add a deliciously strong flavor. Way to go, OSG! I’m going to make it for my sister’s family this weekend. Definitely a keeper.
Thanks Jessie! It’s so great to hear that the enchiladas were so well enjoyed. :)
Angela, you have changed my life! I have been eating vegan/vegetarian for a few years but I’ve never been a stellar cook or even enjoyed the process. I just got engaged and I began cooking your meals for the both of us and my fiancee has been so healthy–losing 12 pounds in less than a month, and thoroughly happy with the deliciousness of your recipes and the fun we’re having in the kitchen. My big night came when I cooked his whole family my first big meal–boy, was it challenging but I had a blast and they tried vegan food for the first time. I think I converted his mother:) Everyday for me centers around your cookbook and what I’m going to discover next. You are an inspiration! PS I made the enchiladas last night–I almost can’t believe that I can cook food this delicious, all with your help of course!
Just made this for dinner – such a hit!! Family said it was the best meal of the winter – high praise from a gang of picky eaters!
This was amazing!! My best friend made this for me to show me that vegan food isn’t always bad and I was skeptical… But after having it I’m totally going to make it at home! Thanks for posting this!
These look amazing!!! Can always depend on you Angela to share fantastic recipes :)
Enchiladas are my favorite and I could not even imagine of cooking them at home. These ones look so delicious .. I tried them out today and I got all the praise … thanks to you :)
Wow! Made these the other night and they were very very good! Where we are, I couldn’t get medium tortillas so used small corn tortilla instead. The sauce was great and so was the texture. Since we are only two, there were leftovers, which I warmed in the microwave, and even the cashew sauce retained its texture. (I am one of those who avoids cilaantro so left it out…).
These look amazing and so delicious, I absolutely adore enchiladas deffo one of my favourite foods!
Meme x
www.thedayinthelifeof.co.uk
Tried the recipe today and it was delicious – so thanks a lot. However, are you sure you use only one medium onion? You write that that equals 2 to 2 1/2 cups. I have a proper measuring ‘cup’ but one of the medium red onions you can get in Europe are not even enough to fill one cup. Just wondering about the size of veggies you have in Canada?!
Have to tell you that I made these for superbowl. AMAZING!!! They were so delicious that I am having them for breakfast!
I tweaked it a bit since I can’t have gluten. I used corn tortillas and they kept breaking on me as I tried to roll them up. So I ended up with broken ones, threw on all of the sauce I made and it came out as a fabulous enchillada casserole! I also tweaked the sauce a bit since all I had in the kitchen was HOT chili powder. Oh yea, it was hot! So I ended up putting in a box of the vege broth and two cans of tomato paste to tone it down a bit. Sauce was delicious! Had to do that so it still would be edible and not too hot for folks. Worked out great. Added a bit more lime juice before I assembled the “enchiladas”. Fabulous! Bright tasting,.
The cilantro cream is to die for. Even cilantro haters loved it. Yes, this recipe is labor intensive. However, I did soak the cashews the night before. Steamed the sweet potato the night before. Made the sauce the night before. Chopped up the veggies the day before, so I could just pretty much cook and assemble the next day.
I have never written such a glowing review in my life. Thank you. Thank you. Thank you for the recipe, and yes, I am currently eating it for breakfast as I type!!!! It’s even good cold the next day.
Hi Debbie, thanks for this wonderful comment. I am so happy to hear that you enjoyed the new enchilada recipe! It’s too bad the corn tortillas kept breaking on you, but it seems like you found a good solution anyways. Enchilada casserole? That sounds amazing!!
Oh, and I forgot to rate it. I would give this 10 stars if I could! Thanks again!
Grrr. I’m allergic to potatoes and sweet potatoes. Do you think butternut squash would be a good substitute?
I just made this tonight. I think butternut squash would do just fine!
Hi Robyn, I definitely think butternut would be a great option! I haven’t tried it yet, but I’m certainly going to now that you’ve sparked the idea. Cooking times might vary slightly, but overall I think it would be a pretty solid (and tasty!) replacement