Who doesn’t love enchiladas? They’re warm, comforting and bursting with flavor and texture. Also, They’re so versatile and you can fill them with just about anything. Typically, enchiladas aren’t vegan, but they can easily be modified by replacing the meat and cheese. Don’t worry, their yum factor will still be preserved. In my opinion, it’s all about the sauce anyway. I love the smooth, tangy, spicy sauce that lovingly smothers these beauties!
I’ve always had a thing for Mexican food, (especially enchiladas) but after going vegan it was hard to find many options while dining out. Most restaurants were willing to modify their dishes, but the food just seemed to be missing the love. I would wind up eating delicious chips and guacamole, but very sad enchiladas!
When I met Nick, my prayers were answered! I learned that he was half Mexican and he grew up enjoying all the flavorful authentic dishes that I would only dream about. Back when I met him, he was a new vegan and he was determined to keep this deliciousness in our lives. Enchiladas were the first dish that we made together. Nick taught me how to make them and it was surprisingly easy. I was always afraid of the assembling part, but it went well. They were incredibly tasty! Nick did teach me how to make an authentic enchilada sauce and I will be posting that in the near future, but for now, I really wanted to share a simpler version of my favorite sauce. It will not disappoint!
For this recipe, I decided to make the filling with sautéed mushrooms, spinach, garlic and hearty black beans.I planned to add some corn, but I didn’t realize I was out. Don’t you hate when that happens? Well, it didn’t matter because they tasted wonderful! So, if you love enchiladas like I do, you’ll love this simple & delicious recipe.
O.k., let’s get this party started…
- 2 Tbsp olive oil
- 2 Tbsp flour
- 1 tsp garlic powder
- 1/2 tsp cumin
- 2 tsp oregano
- 1 tsp brown sugar
- 3 1/2 Tbsp chili powder
- ½ tsp sea salt (more to taste)
- 1 1/2 Tbsp tomato paste
- 1 tsp fresh lime juice
- 2 cups vegetable broth (low sodium)
- 1 cup cashews , soaked in water for 3-4 hours
- 1 clove garlic
- 2 tsp fresh lime juice
- 2 tsp olive oil
- 1/4 cup water
- 1/4 tsp sea salt ( a pinch more, if needed)
- 8 corn tortillas
- 4 cups fresh spinach ,chopped
- 1 cup mushrooms , Chopped
- 13 oz black beans , rinsed and drained (tetra pak or canned)
- 1 clove garlic , minced
- 1 tsp olive oil + 2 Tbsp for frying tortilla
- 1/2 tsp sea salt (more to taste)
- 1/4 cup cilantro , chopped
Rinse cashews and discard water. Add all ingredients to a food processor and blend until smooth and creamy. (about 2-3 minutes) Scrape down sides a couple of times. You can add a bit more water, if needed. Add a pinch more salt if needed.
Heat olive oil in small pot over medium heat. Whisk in flour until well combined, about 1 minute. Stir in the broth, spices, tomato paste, brown sugar and whisk until smooth. Simmer until thickened, about 10 minutes. Add lime juice. Remove from heat and set aside.
In a large pan, heat 1 teaspoon olive oil over medium heat. Add mushrooms and garlic, Saute until liquid is mostly cooked off. About 5 minutes
Add spinach and cook until it's wilted and the liquid has evaporated.
Add beans and salt to taste, sauté for an additional 5 minutes and set filling aside.
Heat 2-3 tablespoons olive oil in a small pan, over medium heat. Using tongs, lightly fry one tortilla at a time, for about 5 seconds on each side. Make sure not to crisp them. When finished, place tortilla on a paper towel to absorb excess oil.
Preheat oven to 350 degrees
Spread mixture in the center of each tortilla (about 3-4 tablespoons). Roll up and fold each side into the center. Place seam side down in a greased 9 x 13 inch baking pan. Line up in a row side by side.
Pour sauce over enchiladas and bake for 10-15 minutes.
Remove from oven and pipe on the cashew cheese. (you can also just spoon it on)
Serve immediately with cilantro, diced tomatoes, lime wedge and maybe a tequila shot!