Vegan Enchiladas with Cilantro Avocado Cream Sauce – Oh She Glows

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Preheat oven to 350F and grab a baking dish large enough for 4 enchiladas. Pre-cook the chopped sweet potato, by simmering it in a small pot of water for about 5-10 minutes until just tender. Do not overcook. Drain and set aside.

Step 2

2. In a large skillet or pot, add 1 tbsp oil and bring to medium to low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Now add the chopped pepper, pre-cooked sweet potato, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat.

Step 3

3. Now add in your enchilada or pasta sauce. Stir well, and add in your seasonings nutritional yeast (optional), cumin, fresh lime juice, salt, garlic powder, chili powder- all to taste. Adjust seasonings if necessary. Stir well.

Step 4

4. Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer. Scoop about 1/2-3/4 cup of the mixture onto each tortilla and wrap, placing the fold down on the casserole dish. Repeat for the remaining 3 tortillas and leave a bit of filling left to spread over the top. Sprinkle with vegan cheese if preferred.

Step 5

5. Bake tortillas at 350F for 18-20 minutes. Meanwhile, make your Cilantro cream sauce (see below). When enchiladas are cooked, remove from oven and pour the sauce over top. Garnish with chopped cilantro and green onion. Serve immediately. Makes 4 enchiladas.

Step 6

Note Depending on what kind of sauce you use, you will have to adjust the seasonings to taste. I used a pasta sauce so I likely needed more seasonings to achieve the taste I desired.

Step 7

Make your filling and adjust all seasonings to taste.

Step 8

Fill and roll your tortilla wraps, placing fold side down in the dish. You can sprinkle vegan cheese on them before baking if you prefer.

Step 9

Prepare the cream sauce while baking the enchiladas.

Step 10

1. In a food processor, process the avocado flesh and water until creamy. Now add in the rest of the and process until smooth and well blended. Use immediately for best results.

Step 11

When the enchiladas are done cooking, spread the Cilantro avocado sauce over top, sprinkle with cilantro and green onion and eat your heart out!

Step 12

1) Due to the avocado in the cream sauce, this sauce needs to be used immediately for best results. If you plan on having leftovers, my advice is to wrap the leftover enchiladas without sauce and store in the fridge. You can try storing leftover sauce in an air-tight container for up to one day or you can make a half batch and make fresh sauce as needed.

Step 13

2) These would probably be tasty with Nacho Cheeze Sauce too.

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