Lindsay's Vegan Enchiladas with Jalapeño Cream sauce

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By Lindsay S.

Lindsay's Vegan Enchiladas with Jalapeño Cream sauce

Name: Lindsay's Vegan Enchiladas with Jalapeño Cream sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican, Latin American, American
Ingredients: 12 flour tortillas, taco size; 2 cans of black beans, drained and rinsed; 5 cups sweet potatoes, diced; 4 cups curly kale, chopped; 1 onion, diced (red or yellow); 15 oz. green Enchilada sauce, Siete brand. (or tomatillo salsa verde); 1 tsp cumin, optional; 1 tsp garlic powder, optional; 1/2 tsp smoked paprika, optional; pinch of salt; 1 cup of Raw cashews, unsalted; 1 lemon, juiced; 1 lime, juiced; 1 tsp garlic powder; 2 Tbsp Nacho sliced Jalapeños in a jar, or canned green chilies; 3/4 cup water; pinch of salt (to taste); 2 Tbsp Nutritional Yeast, optional; 3 Tbsp fresh cilantro, for garnish

10 steps

Prep:30minCook:20min

These creamy enchiladas have the perfect kick! Makes a huge batch, great for leftovers. Notes for Key ingredients: - Use real FLOUR tortillas (corn does not hold its shape). I like Whole Foods brand or Buenatural. - If you can't find green enchilada (verde) sauce, you can use a jarred tomatillo salsa. I like Whole Foods or Frontera brands. - Make sure your Jalapeños are the jarred/pickled kind like you put on nachos. As a substitute, diced green chilies work too. I like the Rio Luna brand. *If you are super sensitive to spice start with just 1 tablespoon of jalapeño, you can always add more. Other notes: The spices for the filling are optional, but definitely add more flavor! The nutritional yeast in the sauce is also optional. It adds a bit more 'cheesy' flavor but is delicious without it too.

Updated at: Wed, 16 Oct 2024 22:40:46 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories643.8 kcal (32%)

Total Fat18.1 g (26%)

Carbs98.2 g (38%)

Sugars12.4 g (14%)

Protein23 g (46%)

Sodium1716 mg (86%)

Fiber13 g (47%)

% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

For the Enchiladas:

12flour tortillas

taco size

2 cansblack beans

drained and rinsed

5 cupssweet potatoes

15 ozgreen Enchilada sauce

or tomatillo salsa verde

1 tspcumin

optional

1 tspgarlic powder

optional

½ tspsmoked paprika

optional

salt

For the Vegan Jalapeno Cream Sauce:

1 tspgarlic powder

2 Tbspsliced Jalapeños

in a jar, or canned green chilies

¾ cupwater

salt

to taste

2 Tbspnutritional yeast

optional

3 Tbspfresh cilantro

for garnish

Instructions

Step 1

Start by soaking the cashews in hot water while you prep the other ingredients (it helps to soften them)

Step 2

Peel and Dice the sweet potatoes (or used pre-cut ones from the store). Steam the sweet potatoes for about 10-15 min, until tender.

Step 3

Drain and rinse the canned beans.

Step 4

Wash and chop the kale (or used chopped/bagged kale from the store)

Step 5

In a large skillet, Saute the onion in a little oil for about 5 minutes, until softened. Add in the kale and saute for another 2 minutes, just until wilted and bright green. Mix in the black beans and spices (if adding) and stir to combine.

Step 6

Preheat the oven to 365 deg

OvenPreheat

Step 7

While the oven is preheating, fill and roll your Enchiladas: Pour about half the jar of enchilada sauce in the bottom of your 13x9 baking dish. Lay a tortilla in the sauce, then flip it over so both sides are coated. Fill it with sweet potatoes, and then the bean/kale mix. Roll tightly and place seam side down. Repeat until all tortillas are filled. (If you run out of space, use a second baking dish or only make as many as fit, usually about 10).

Step 8

Now make the Cream sauce: Drain the cashews from the water they were soaking in, and toss in the Vitamix or a high-speed blender. Add the remaining ingredients and blend on high. Start with 1 Tbsp of jalapeños - you can always bump up to 2 if you like it more spicy. Also start with 3/4 cup of water, and if it's too thick you can always add a little more.

Step 9

Pour the sauce over the enchiladas and gently distribute it so they're mostly covered. You may have extra sauce, save it in a jar! Bake Uncovered for 15-20 minutes, just until warmed through. Test at 15 min. to make sure they're hot enough, but don't overbake or the sauce will dry out.

Step 10

Sprinkle with chopped cilantro for the garnish and enjoy!