Mmmmm enchiladas. I love making vegan enchiladas because they’re an easy way to keep my family fed for several days. I think leftovers often taste even better! Vegan enchiladas can easily be made gluten-free by using corn tortillas. There are also fancy tortillas you can use like cassava and almond flour tortillas if anyone in your pod has a corn sensitivity. Anyway, my point is that vegan enchiladas are both delicious and versatile. The most important part of this recipe, though, is the creamy avocado sauce that goes on top. It is next level delicious!
Before we get to the sauce, let’s make the vegan enchiladas. The filling is made from roasted sweet potato, along with seasoned black beans, onion, and jalapeño. If you’re sensitive to spicy food, you can just leave out the jalapeño or replace it with half of a bell pepper.
I added about a half cup of filling to the center of each tortilla and filled eight tortillas. You can just eyeball it – there’s no need to be super precise. Place the vegan enchiladas seam side down in a baking dish and drizzle with enchilada sauce. Be sure to read the label on the sauce you choose to ensure it’s both vegan (most are) and gluten-free, if needed.
The real standout of this vegan enchilada recipe is the creamy avocado sauce that goes on top. I’m not kidding, I licked the spoon clean. Just put an avocado in your food processor along with a package of Sriracha Cheddar Cheeze Spread, cilantro, lime juice, and salt. Drizzle it over the baked enchiladas and serve extra on the side. This is a GREAT weeknight dinner the entire family will love!
Vegan Enchiladas Recipe with Creamy Avocado Sauce
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- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 2 teaspoons olive oil, divided
- Sea salt, to taste
- A few twists of black pepper
- ½ yellow onion, finely chopped
- 1 jalapeño, seeds removed and finely chopped
- 1 15-ounce can black beans, drained
- 2 teaspoons chili powder
- 1 teaspoon cumin
- ½ teaspoon paprika
- Pinch of salt
- 1 15.5-ounce jar of enchilada sauce
- 8 corn or flour tortillas
- 1 batch of creamy avocado sauce (recipe follows)
- Fresh cilantro, for serving (optional)
For the creamy avocado sauce:
- 1 ripe avocado
- 1 package Plant Perks Sriracha Cheddar Cheeze Spread
- ½ lime, juiced
- Small handful of cilantro
- Pinch of salt
- 1 to 2 tablespoons water
- Preheat your oven to 400F degrees. Spill the diced sweet potato onto a small baking sheet and toss with 1 teaspoon olive oil and a pinch of salt and black pepper. Roast for 20 minutes, or until fork tender. Leave the oven on.
- Meanwhile, heat the remaining teaspoon of olive oil in a skillet over medium heat. Add the chopped onion and jalapeño and season with a pinch of salt. Sauté for 5 or 6 minutes, until the onion and pepper are soft. Stir in the roasted sweet potato.
- Transfer the drained black beans to a mixing bowl. Season with chili powder, cumin, paprika, and a pinch of salt. Stir and mash the black beans with a fork until about half of the beans are soft and mushy.
- Scoop the sweet potato, onion, and jalapeño into the bowl and mix with the black beans. Stir in ¼ cup of enchilada sauce.
- Pour ½ cup of enchilada sauce into a 9×13-inch baking dish and tilt to coat the bottom. Add about a half cup of the veggie mixture to the center of a tortilla. Roll up the enchilada and place it seam-side down in the baking dish. Repeat with the remaining filling and tortillas.
- Pour the remaining enchilada sauce over the enchiladas and place them in the oven for 20 minutes, until the sauce is bubbly around the edges.
- Meanwhile, make the creamy avocado sauce. Combine all of the ingredients in a food processor and blend until smooth, stopping to scrape down the sides of the bowl as needed. Adjust the flavors to taste.
- Remove the vegan enchiladas from the oven and drizzle with creamy avocado sauce. Top with fresh cilantro, if desired, and serve warm.