Next Level Vegan Enchiladas

Name: Next Level Vegan Enchiladas
Prep time: 1 h
Cook time: 45 min
Total time: 1 h 45 min
Cuisine: Mexican
Ingredients: 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; Cilantro-Lime-Garlic Cashew Cream; Chopped green onion, red pepper flakes, avocado, and cilantro

Instructions

Prep:1hCook:45min

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.

Updated at: Thu, 21 Nov 2024 11:52:13 GMT