Instead of store-bought vegan cheese, you top these vegan enchiladas with smoky, spicy, homemade cashew cream.
I love enchiladas, because they seem so impressive when they come out of the oven, but they’re super simple to make. Don’t let the cashew cream intimidate you! All that you need to do to make it is soak your cashews overnight, then puree with all of the ingredients. There’s a link to my recipe in the ingredients list for the enchiladas.
More cashew cream goodness: Spinach Artichoke Dip with Garlic Cashew Cream
For my recipe, I used canned green enchilada sauce, but if you have a favorite homemade recipe and the time to make it from scratch, I definitely encourage it. Sarah at Fried Dandelions has a great red enchilada sauce recipe that would work well for this dish.
Making vegan enchiladas is easy as pie. It’s actually a lot easier than pie. Just saute your veggies, roll them up, add sauce and cashew cream, and bake.
If making cashew cream isn’t your thing, you can omit it from this recipe or substitute your favorite vegan cheese. I’ve made this recipe with Daiya Jack shreds, and it comes out great.
Black Bean and Spinach Vegan Enchiladas
Yield: 5 servings of 2 vegan enchiladas apiece
- 2 tablespoons olive oil
- 1/2 a sweet onion, diced
- 2 cloves garlic, minced
- 1/2 cup sliced button mushrooms
- 2 packed cups fresh baby spinach
- 1 cup corn kernels (fresh or frozen is fine)
- 1 15 ounce can black beans (or 2 cups cooked black beans), squished – you can do this with your bare hands, a fork or in the food processor. I think the former is the best/most fun! You’re going for a chunky consistency. You want the mixture to get kind of sticky, but having some whole beans in there is a-okay.
- 1 tablespoon hot sauce (optional, or to taste – use your fave!)
- 10 corn tortillas
- 1 15 ounce can green enchilada sauce (Or 2 cups homemade enchilada sauce of your choice.)
- 1 batch Chipotle Cashew Cream
- Preheat the oven to 350F.
- In a small frying pan on medium-high heat, saute the onion and mushrooms in the olive oil until the onions turn translucent. Toss the spinach in and cook it all up, stirring, for a couple of more minutes until the spinach wilts down and turns a beautiful bright green.
- Dump the mixture into a big bowl and add the corn and beans. Add your hot sauce until the mixture is as hot as you want!
- In a lightly oiled 9X12″ pan, pour about 1/3 of the enchilada sauce, spreading it across the bottom.
- Spoon about 1/4 cup of the veggie mixture into your first tortilla, and roll it up into a tube. Place the rolled tortilla seam-side-down in the pan. Repeat with the remaining tortillas, arranging them in a single layer in your pan.
- Pour the rest of the enchilada sauce over everything, trying to evenly coat your 10 little enchiladas. Do the same with the Chipotle Cashew Cream, spreading it to cover everything, then put the pan into the oven.
- Bake for 30 minutes, and let your vegan enchiladas sit for 5 minutes before serving.