Next Level Vegan Enchiladas
Ingredients
The enchiladas
-
2
cups
peeled and chopped sweet potato
-
1
tablespoon
extra-virgin olive oil
-
1
teaspoon
extra-virgin olive oil
-
1
medium
red onion, diced
-
3
large
garlic cloves, minced
-
1
cup
jarred roasted red pepper, drained and chopped
-
½
cup
oil-packed sun-dried tomatoes, drained and finely chopped
-
2
cups
baby spinach, roughly chopped
-
1
14-ounce can
black beans, drained and rinsed
-
2½
cups
Homemade Enchilada Sauce
-
1
tablespoon
fresh lime juice
-
1
teaspoon
chili powder
-
1
teaspoon
ground cumin
-
½
teaspoon
fine sea salt
-
5 to 6
medium/large
soft tortilla wraps
The toppings
-
Cilantro-Lime-Garlic Cashew Cream
-
Chopped green onion
-
Red pepper flakes
-
Chopped avocado
-
Cilantro
Instructions
- Prepare the Homemade Enchilada Sauce and soak the cashews for the cashew cream.
- Grease a large baking dish and set aside.
- Boil sweet potatoes until fork tender, then drain.
- Sauté onion and garlic in oil until softened.
- Add roasted peppers, sun-dried tomatoes, sweet potato, spinach, and black beans, cooking until spinach wilts.
- Stir in enchilada sauce, lime juice, chili powder, cumin, and salt.
- Spread some enchilada sauce in the baking dish.
- Fill tortillas with the mixture, roll them up, and place in the dish.
- Cover the tortillas with the remaining enchilada sauce.
- Bake at 350°F for 20 to 25 minutes until heated through.
- Prepare the cashew cream while the enchiladas bake.
- Serve the enchiladas with cashew cream and toppings.
Nutrition Facts (estimated)
Servings
6
Calories
320
Total fat
8g
Total carbohydrates
53g
Total protein
10g
Sodium
660mg
Cholesterol
0mg
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