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Vegan Enchiladas

This easy to put together recipe is packed with so many nutrients and tastes so delicious, I was so excited to share this one!!! They also save very well so you can throw whatever you don't eat in the freezer.


To cook the sweet potatoes, I steamed them in my Instant pot with a cup of water for 20 minutes. You can also boil them, microwave, or roast them for ~45 minutes in the oven, but I got too impatient for that this time.

As for the tortillas, I used organic whole wheat (I forgot the brand). I usually prefer to use the Siete tortillas, the same brand as the dairy-free queso, but I'm on a college girl budget right now and they are a bit pricey.

For the black beans, you can make your own, but I prefer to buy canned black beans and just make sure that they are the only ingredient (no added salts, seasonings, etc.)

I used nutritional yeast to sprinkle on the top for some extra cheesy flavor. Nutritional yeast is similar to the yeast we use in baking, but it's been heated and dried, bringing out its flavor and many health benefits.

Some benefits include:

- excellent source of vitamins, minerals, protein, and fiber

- supports immune system

- reduces inflammation

- tons of antioxidants

Servings: 4-5 (2 enchiladas)

Prep time: 20-30 min.

Cook time: 20 min.


Ingredients

- 1 package organic whole wheat tortillas (or Siete tortillas)

- 2 medium sized steamed or roasted sweet potatoes

- 1 can black beans (canned or cooked)

- 1 cup cooked corn (I used Trader Joe's frozen roasted corn)

- 1 cup baby spinach

- 1/2 an onion, diced

- green chile enchilada sauce*

- Siete cashew queso (optional but definitely recommend)

- 1/4 cup nutritional yeast (optional)

- 2 cup kale, lightly chopped


*any enchilada sauce at the store with minimal, clean ingredients works (anywhere usually has quite a few options)

Steps

1. Preheat oven to 350º on bake.

2. Either steam sweet potatoes in an Instant pot for 20 minutes (see above) OR bake in the oven for 30 minutes (do this while prepping).

3. Sauté spinach and onions, set aside.

4. Pour half of the enchilada sauce into an 8x8 baking dish and dip each side of the tortilla into the sauce, so there is a light layer of sauce covering both sides.

4. Add a few spoonfuls of sweet potato, black beans, corn, spinach & onion mix, and cashew queso inside of each tortilla, then wrap up and place seam side down into the baking dish – repeat until entire baking dish is filled up (3-5 tortillas).

5. Pour other half of enchilada sauce and sprinkle nutritional yeast over top of + any other leftover toppings you want.

6. Bake for 20 minutes.

optional sautéed kale base:

- sauté kale in a large pan with sea salt (using avocado oil or ghee)

- mix with 1-2 Tbsp of cashew queso

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