The Best Homemade Vegan Enchiladas
Try this recipe for The Best Homemade Vegan Enchiladas
Try this recipe for The Best Homemade Vegan Enchiladas
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 tablespoon fresh lime juice
- 3 large garlic cloves minced
- 2 cups baby spinach roughly chopped
- for the toppings:
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
- 2 cups (260 grams) peeled and chopped (1/2-inch dice) swe
- 1 medium red onion diced (2 to 2 1/2 cups)
- 1 cup jarred roasted red pepper drained and chopped (optional)
- 1/2 cup oil-packed sun-dried tomatoes drained and finely chopped
- 1 (14-ounce) can black beans (about 1 1/2 cups) drained and rinsed (i used pinto and black)
- 2 1/2 cups
- homemade enchilada sauce
- (1 batch)
- a half a teaspoon celery salt
- 1/2 teaspoon celtic salt or to taste
- 5 to 6 medium/large soft tortilla wraps i use
- siete brand
- 1 pound cooked and seasoned ground chicken optional
- cilantro-lime-garlic almond cream
- chopped green onion parsley red pepper flakes, avocado, and/or cilantro
- Carbohydrate 20.7803169296003 g
- Cholesterol 0 mg
- Fat 8.71952530708432 g
- Fiber 5.42222079970621 g
- Protein 5.69103490608979 g
- Saturated Fat 1.15903167341079 g
- Serving Size 1 1 recipe (1188g)
- Sodium 1392.73305419085 mg
- Sugar 15.3580961298941 g
- Trans Fat 1.02223403648994 g
- Calories 160 calories
Step-by-step
- Prepare the Homemade Enchilada Sauce and soak the almonds for the Cilantro-Lime-Garlic Almond Cream before you begin.
- Lightly grease a large rectangular baking dish (at least 8x12 inches). Set aside.
- Add the chopped sweet potato into a medium pot of water and bring to a boil. Reduce heat and simmer for 9 to 15 minutes, uncovered, until fork tender. Drain and set aside. You can also steam the potatoes until tender, instead of boiling.
- In a large skillet, stir together the oil, onion, and garlic and sauté over medium heat for around 3 to 5 minutes until the onion softens. Season with a pinch of salt and pepper.
- Preheat the oven to 350°F.
- Add the sun-dried tomatoes, cooked/drained sweet potato, spinach, and black beans. Cook for 3 to 5 minutes over medium-high heat, until the spinach is wilted.
- Stir in ½ cup plus 2 tablespoons of homemade enchilada sauce, followed by the lime juice, chili powder, cumin, and salt. Adjust seasonings to taste, if desired.
- Add ½ cup of Enchilada Sauce onto the bottom of your casserole dish and spread it out evenly.
- Scoop ½ cup of the sweet potato and black bean filling onto each tortilla. Roll up the tortilla and place it, seam side down, in the casserole dish. Repeat for the rest. If you have any leftover filling, you can spread it on top of the tortillas.
- Spread all of the remaining enchilada sauce on top of the tortillas until they are completely covered in sauce.
- Bake the enchiladas, uncovered, at 350°F for 20 to 25 minutes, until the sauce is a deep red color and the enchiladas are heated through.
- While the enchiladas are baking, prepare the Cilantro-Lime-Garlic Cashew Cream.
- When enchiladas are ready to serve, add half of the cashew cream into a baggie, snip off the corner, and “pipe” the sauce all over the enchiladas. Alternatively, you can simply spread or dollop the sauce on top of each enchilada.
- Garnish with chopped cilantro, avocado, red pepper flakes, and green onion. Serve any remaining cashew cream on the side with a spoon.
My Unexpected Enchilada Adventure: A Busy Mom's Guide to Delicious Vegan Comfort Food
Life as a working mom is a whirlwind. Between juggling deadlines, school runs, and endless laundry piles, finding time for a home-cooked meal feels like a luxury. But last week, something amazing happened. I decided to step away from the takeout menus and embrace the kitchen, and it wasn't nearly as daunting as I'd expected. I stumbled upon a recipe for vegan enchiladas, and the whole process, from prepping to serving, felt surprisingly therapeutic. It was a much-needed escape, a moment of calm amidst the chaos, and the end result? Pure deliciousness.
The recipe itself wasn't overly complicated, and it felt incredibly rewarding to create something so flavorful and satisfying from scratch. I started by prepping the sweet potatoes, which was a simple matter of boiling them until tender. While those cooked, I sautéed onions and garlic, adding a fragrant base to the dish. The combination of black beans, spinach, and sun-dried tomatoes added a depth of flavor I hadn't expected. And the homemade enchilada sauce? Let's just say it was a revelation. It was far richer and more complex than anything I'd ever bought from the store, and the process of blending the ingredients, smelling the fragrant spices, was a truly enjoyable part of cooking.
Rolling the enchiladas was a surprisingly meditative experience, each careful roll feeling like a small act of self-care. The aroma filling my kitchen was unbelievable – warm spices, earthy sweet potatoes, and a hint of lime. As they baked in the oven, the entire house filled with this incredible scent, and my family was already looking forward to the meal. The final touch – a creamy cilantro-lime cashew cream – was the perfect complement to the rich, savory enchiladas. It added a bright, tangy counterpoint to the hearty filling and the slightly spicy sauce. The result was a meal that was both comforting and exciting, a delicious blend of textures and flavors that left everyone satisfied and wanting more.
This recipe isn’t just a meal; it’s an experience. It's a reminder that even amidst the busiest of lives, there's always room for a little joy, a little self-care, and a whole lot of delicious food. The time spent in the kitchen wasn’t just about creating a meal; it was about creating a moment of peace, a connection to something real and nourishing, both for my body and my soul. This vegan enchilada recipe is more than just a recipe; it's a recipe for slowing down, for finding joy in simple things, and for sharing a delicious meal with the people you love. And that, my friends, is priceless.
Beyond the Recipe: This experience reminded me of the importance of embracing simple pleasures and finding joy in the everyday. Cooking, for me, has become more than just preparing food. It's a form of meditation, a creative outlet, and a way to connect with my family. This recipe, with its vibrant flavors and satisfying texture, perfectly encapsulates that sentiment. I encourage you to try it, not just for the delicious meal, but for the experience itself. Take your time, savor each step, and allow yourself to be present in the moment. You might be surprised at the joy you discover.
