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.
Love this recipe! I made it today for lunch and had leftovers for dinner. No complains from my husband for eating same thing twice. Can’t wait for your new book! Hoping it will be available in Australia via Booktopia. All the best xo
Hi Vanessa, thanks for your interest in my next book! I’ll try to post any updates about its availability to the blog. And I’m glad to hear you and your husband enjoyed the enchiladas so much, too!
The enchiladas were amazing. Did not miss the cheese and sour cream that I would normally use in enchiladas. My husband loved them too!
These enchiladas were the hit of our Super Bowl party and not just for the vegans, but everybody! I cooked my own dried beans and made the enchilada sauce and cream sauce ahead of time for a double batch. Everyone looked pretty concerned about the cream sauce but it only took one bite and they were saying how great it was. Thank you!!
I made the enchiladas this weekend and it is so good! The additions really do make it something really special. I was able to make the cream sauce in my food processor rather than using a blender. You just have to blend in stages and then let it run for a very long time until it whips up like cream.
This was fab. Omni hubby loved it too. Can’t wait for your next book :)
Yum!! Looks absolutely amazing. I love when people have so much energy to always come up with new healthy recipes! Thank you so much.
xo, Sara
http://www.thecuriousblueberry.com
I also made the sauce in my food processor, and it was amazing! This recipe was delicious and leftovers heated up nicely. Thanks!
This recipe takes a while to make but it is amazing! The combination of flavors is so delightful. I did not have nuts at home but I served the enchiladas with lettuce, tomatoes, cilantro, avocado and lime. Very good! I really do like your website, cookbook and you for putting so much effort with your recepies! Thank you!
Fantastic recipe!! I made this on super bowl Sunday for a bunch of friends along with the vegan caesar salad- such a hit :). Thanks to OhSheGlows recipes, I now feel confident serving vegan food when hosting dinner parties but above all, I’ve got my husband hooked on these delicious, healthy meals. You have given me so much inspiration, thank you Angela! Ps- super excited about your cookbook #2 and the newsletter wohoo.
I literally just made this… as in just pressed stop on the blender for the Cilantro-Lime-Garlic Cream sauce and had to run to the computer to tell you how amazing this is. I had low expectations (no offense, not from this blog or your cookbooks just from vegan recipes always claiming to be just the best thing ever… and they frequently aren’t) but O.M.G. I nearly cried when there was cream sauce left in the blender that I couldn’t get out with my finger or a cracker or anything else that happened to be laying around. My kids aren’t huge vegetable eaters. It’s always a struggle to get them to try anything and forgettabout getting them to actually eat an entire serving. But this, THIS, oh my… they will gobble up these enchiladas. You’re are a kitchen wizard. THANK YOU
Oh my goodness! This recipe is amazing. I can’t wait to share it to trick my carnivore friends. Thanks for sharing.
Made this the other night. So scrumptious. I love the balance of flavors between the enchilada sauce and the cashew cream. This will definitely become one of my go-to meals. My husband the omnivore loved it.
These look amazing! I can’t wait to try them :)
I am soooo excited for your new cookbook! The last one was amazing and there are still a few recipes in there that I make regularly :) Also, these enchiladas look soo good and your food photography, as always, is on point!!
Thanks, KJ! I hope you enjoy the new cookbook once it’s released — I’m definitely looking forward to sharing it with everyone!
This looks awesome! I can’t wait to try the cashew cream sauce!
Just made this last night for one of my non-vegan friends and she loved it – the sauce is amazing and has great spice/heat. It does require a lot of prep time to cut everything up, but the end product is awesome. You won’t miss any meat or cheese with this dish :)
Angela
Can you prepare the filling in advance? I am thinking of preparing the filling, cream, and enchaladas sauce on a Friday and out it all together and serve in a Saturday.
Hi Tracy, yes, you definitely can prepare them in advance. The sauce and cream can be made a few days in advance, and the filling can be made 1-2 days in advance. Hope you enjoy! :)
This was going to be my question too, so I’m glad I hunted through the comments first to find if someone else asked it. I’m going on a group vacation in a couple of weeks and already planning to make this my contribution! Planning to prep everything in advance, then assemble there. A question: what side dish would you recommend serving with this (other than chips and salsa)?
Made this dish today and it was delicious. The one addition I added was .5 oz. of dark chocolate to the enchilada sauce to deepen the flavor. There was enough filling for eight enchiladas using 8″ whole wheat tortillas.
Spoiler Alert: I am a very experienced home cook and the prep requires much more than an hour including the two sauces but it is very delicious. I will make it again. It would be nice if the nutritional info was available, tHat is why I withheld the fifth star. Thank you for this creative and beautiful recipe!
I also haven’t received newsletter – have just tried resigning up again
Hi Alison, I’m so sorry you’ve been having trouble (and for the delayed response)! Were you ever able to sign up? Did you receive the second issue? If not, please try signing up through this link and let us know if it works: http://eepurl.com/bM5kZT
This was so worth the labor of love in the kitchen (with a rambunctious two year old at my feet). I loved how the sun dried tomatoes complimented the cashew cream- almost like a tangy, smoooth ricotta. Thank you for sharing this with us!