Vegan Enchiladas with Cilantro Avocado Cream Sauce

Vegan Enchiladas with Cilantro Avocado Cream Sauce
Print Recipe
We got a little fancy with this recipe. While the avocados are the only especially expensive ingredients in this dish, it is a little complicated and time consuming... but oh so good! If you are looking for an incredibly satisfying vegan alternative to a traditional dish, definitely give this one a try!
Servings Prep Time
4 enchiladas 45 minutes
Cook Time
20 minutes
Servings Prep Time
4 enchiladas 45 minutes
Cook Time
20 minutes
Vegan Enchiladas with Cilantro Avocado Cream Sauce
Print Recipe
We got a little fancy with this recipe. While the avocados are the only especially expensive ingredients in this dish, it is a little complicated and time consuming... but oh so good! If you are looking for an incredibly satisfying vegan alternative to a traditional dish, definitely give this one a try!
Servings Prep Time
4 enchiladas 45 minutes
Cook Time
20 minutes
Servings Prep Time
4 enchiladas 45 minutes
Cook Time
20 minutes
Ingredients
Servings: enchiladas
Instructions
  1. Preheat oven to 350F and grab a baking dish large enough for 4 enchiladas. Pre-cook the chopped sweet potato, by simmering it in a small pot of water for about 5-10 minutes until just tender. Do not overcook. Drain and set aside
  2. In a large skillet or pot, add 1 tbsp oil and bring to medium to low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Now add the chopped pepper, pre-cooked sweet potato, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat.
  3. Now add in your enchilada or pasta sauce. Stir well, and add in your seasonings: nutritional yeast (optional), cumin, fresh lime juice, salt, garlic powder, chili powder- all to taste. Adjust seasonings if necessary. Stir well.
  4. Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer. Scoop about 1/2-3/4 cup of the mixture onto each tortilla and wrap, placing the fold down on the casserole dish. Repeat for the remaining 3 tortillas and leave a bit of filling left to spread over the top. Sprinkle with vegan cheese if preferred.
  5. Bake tortillas at 350F for 18-20 minutes. Meanwhile, make your Cilantro cream sauce (see below).
  6. In a food processor, process the avocado flesh and water until creamy. Now add in the rest of the ingredients (except green onion and cilantro garnish) and process until smooth and well blended. Use immediately for best results.
  7. When enchiladas are cooked, remove from oven and pour the sauce over top. Garnish with chopped cilantro and green onion. Serve immediately. Makes 4 enchiladas.
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Jessica Turner
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Jessica Turner

President & Executive Director at KitchenFable Publishing, Inc.
Jessica has worked in sales for telecommunications and print media companies for over a decade. Three years ago, she found a passion for nutrition and whole foods and is excited to learn and share her discoveries with local parents who, like her, want her children to grow up healthy and happy. Jessica lives in Cornelius, Oregon with her two beautiful sons, Noah, age 6, and Max, age 4.
Jessica Turner
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