Next Level Vegan Enchiladas

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.

Next Level Vegan Enchiladas

Ingredients:
For the enchiladas:
  1. 2 cups (260 grams) peeled and chopped (1/2-inch dice) sweet potato
  2. 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  3. 1 medium red onion, diced (2 to 2 1/2 cups)
  4. 3 large garlic cloves, minced
  5. 1 cup jarred roasted red pepper, drained and chopped
  6. 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
  7. 2 cups baby spinach, roughly chopped
  8. 1 (14-ounce) can black beans (about 1 1/2 cups), drained and rinsed
  9. 2 1/2 cups Homemade Enchilada Sauce (1 batch)
  10. 1 tablespoon fresh lime juice
  11. 1 teaspoon chili powder
  12. 1 teaspoon ground cumin
  13. 1/2 teaspoon fine sea salt, or to taste
  14. 5 to 6 medium/large soft tortilla wraps

For the toppings:
  1. Cilantro-Lime-Garlic Cashew Cream
  2. 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.
  • 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.