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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!
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![Next Level Vegan Enchiladas](https://ohsheglows.com/gs_images/2016/01/20160129-Vegan-enchiladas-with-cashew-cilantro-cream-sauce-blog-00760-768x768.jpg)
Next Level Vegan Enchiladas
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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.
Holy smokes this looks amazing. Your photography has me drooling at the mouth. Anyway, I think I’ll be making the kid friendly version of this tonight :D
Thanks so much for the recipe!
All the best
Peter – http://www.VeganQuotables.com
Just made these tonight. Absolutely delicious!! And yah…a little bit of work, but totally worth it. :D Thanks, Angela!
These look fantastic! I’m going to try with cauliflower tortillas to make them lower carb. Will let you know how it goes. xo
This vegan recipe is perfect for my daily meal. It is easy to prepare for me <3 Thanks for sharing, well done!
That looks so fresh, and yummy!!! I’m going to be trying this soon! Thank you!!
Hi Angela
I am a new vegan . Just got your book and tried the mighty chia pudding. Delish. Love the recipes in the book, learning to make nut mylk now .
Hi Sue, so happy to hear you loved the chia pudding! I hope you enjoy the rest of the recipes in the book just as well. :)
Hello! First I must thank you (on behalf of my family and myself) for sharing your delicious recipes via your beautiful website and incredible cookbook! My husband has an unfortunate tree nut allergy, so every recipe involving almonds or cashews is off the table (literally) for us. Is there any way for me to substitute cashews and almonds with a seed of some sort? Any help you can offer would be greatly appreciated! Cheers :)
Hi Elaine, thanks so much for your kind words about the blog/cookbook! :) In terms of nut-free substitutions, usually if I’ve tested a nut-free version I will always post the version in the notes of my recipe, but if there isn’t a nut-free option it’s because I haven’t had a chance to test it out. It’s difficult to give specific advice when I haven’t personally tested something, and I’d hate to recommend something that might not turn out! Occasionally, raw sunflower seeds can work as a swap for cashew cream bases (there’s a soup in my second cookbook that uses raw sunflower seed cream in lieu of cashew cream), and in baked goods you can often swap nuts for pepita seeds or sunflower seeds. After that, it’s mostly experimentation, haha! That said, if you have any recipes you’d like to suggest that I make nut-free for the blog in the future, I’m all ears.
This recipe is amazing! I even forgot the the avocado in thr cashew cream sauce and it was still awesome!
Just made these tonight. Absolutely delicious!! I am always looking for healthy dishes.
Oh this is a next level of delish food stuff .. I really loved this item and its similar to Jamie Oliver style.. Nice post..
Hi Angela!
These look fantastic. I want to make the lime cashew cream sauce for these but I really don’t like cilantro. What would be another herb type substitute that would taste good too.
Thank you!
Stacey
Hi Stacey, Thank you for the kind words! I haven’t tried another version, but you might be able to try swapping a bit of parsley or basil. Or you could just leave it out and adjust the other ingredients to taste. Hope this helps!
I happen to LOVE cilantro, so you don’t have to believe me, but I don’t think this has a strong cilantro flavor at all–I even considered doubling it, but decided I could chop some as a garnish instead. If you leave it out, maybe add nutritional yeast to make it more sour creamy?
I made these on the weekend, and they were so delicious! I am in love with your recipes and your bright photos!
Hi Allie, so happy to hear you liked them! Thanks for trying the recipe. :)
Omg! You read my mind. I was just about to go to my cookbook to make these babies and remembered you were spicing them up for your new one. I come to your website and BAM! I love these! I have gifted your cookbook to three friends, hoping to share your amazing recipes and health with the ones I love. I’m living for the behind the magic sneak peaks you have been posting on snapchat! Thank you for your hardwork! ????????❤️
Hi Nicole, thanks for the love! :)
This is excellent. Love the Cilantro-Lime-Garlic Cream sauce
Ahh! I’m so excited! I’ve been wanting to make your original recipe for the last few weeks (so amazing) and after seeing this today, it’s definitely on the menu for next week. Such amazing flavors! Thank you so much for all your mouth watering recipes!
Hi Mandy, I hope you enjoy the enchiladas when you give them a try! They’re definitely a personal fav.
Well I am interested to try this because the old version is one of my absolutely favorite recipes of all times and it is hard to see how it could be improved upon! I absolutely love your first cookbook and can’t wait for the next one. I have never made so many things out of one cookbook that I end up making again and again. My daughter and I could not have made the switch to a plant-based diet without you! Thanks for all of the yummy goodness!
You are too sweet, Cindy! Thanks for the kind message. I’m so happy to hear you’ve been enjoying the first cookbook, and hope you enjoy the second one just as well. :)
Ah! This looks so good. I’m always looking at the beautiful pictures in wonder and imagining myself already eating the food. No really though, it’s amazing!
Thanks, Tiffany! I hope you enjoy the enchiladas if you give them a try. :)
I love your recipes. I often share them with my vegan-curious friends to give them a great introduction to easy and delicious vegan cooking.
What herb can I substitute for cilantro in a Mexican style dish? Thank yo .
Hi Paula, it depends a bit on the specific recipe, but – for something like my enchiladas here – I know some people like to sub cilantro with parsley. That does tend to change the dish’s flavour, though, so I’m more inclined to suggest just leaving it out and adjusting the other ingredients to taste. I hope this helps!
Just tried this recipe it is so good! Definitely going to be making it again at some point!
Hey there! I’m so glad to hear you enjoyed it – it’s definitely a new fav. :)
I made these they were great :D so creative.