Best Ever Vegan Enchiladas

Enchiladas are fun because you can experiment with the fillings and make them just the way you want or with whatever you have in the refrigerator (within bounds of reason). For this recipe, I used flour tortillas because I like the taste of them better than corn. You can use whichever kind you enjoy best.

These are a little bit time consuming to make but you can prepare them ahead of time and then just bake them when you get home from work.  Be sure to make plenty of the lime sauce, you’ll most likely find other dishes to try it on.

If you're considering a vegan lifestyle, you should check out this website for a step by step guide and other great info: ThriveCuisine.com.

Vegan Enchiladas

Ingredients:

Filling: 
1 medium sweet potato, diced small
1 medium potatoes, diced small
1 medium zucchini, diced
1 tbsp olive oil
1 tsp ground cumin, chili powder, and coriander
1 jalapeño, stem removed
1 tbsp olive oil
2 garlic cloves, peeled
1 small white onion, diced
1 28-ounce can diced tomatoes (fire roasted if you can get them)
1 cup vegetable stock
salt and pepper

Lime Cream: 
3/4 cup raw cashews, soaked for 3 hours or more
juice and zest of 1 lime
splash of white wine vinegar
pinch of sea salt
1-2 tbsp filtered water

Plus:
12 small tortillas, warmed
diced ripe avocado
sliced green onions
chopped cilantro

Directions:

Preheat oven to 400 degrees. Line a large baking sheet with parchment paper. Place the diced sweet potatoes and potatoes onto the sheet and toss with the olive oil, cumin, salt, and pepper to coat. Slide the tray into the oven and roast until pieces are soft and cooked through, about 25 minutes. NOTE: if you like your zucchini more cooked than not, add them to the oven for the last 10 minutes of roasting - otherwise, they are fine to add in raw. Stir them into the potatoes when done.
Remove the tray and lower the heat to 350 degrees F.

While vegetables are cooking, start the enchilada sauce. Char the whole jalapeño in a large cast iron pot over medium heat. Remove and set aside.

Add the oil to the pot, then the onions and garlic cloves. Stir and sauté until the onions are very soft. Scrape the onions and garlic into an upright blender. Add the charred jalapeño and diced tomatoes. Blend on high until totally smooth. Pour tomato mixture back into the pot. Add the vegetable stock and simmer sauce until the texture is slightly looser than tomato paste. The color will have deepened as well. Remove sauce from the heat.

To make the lime cream: Drain the cashews. Place them cashews in a clean bender pitcher along with the lime juice, lime zest, white wine vinegar, salt, and water. Blend on high until you have a creamy and smooth mixture. Scrape the lime cream into a container, cover and chill until you’re ready to serve it.

Place the roasted vegetables in a bowl and re-use the parchment paper from the baking sheet for the enchiladas. An 8×11 inch pan that’s about 2 inches deep is good here. Ladle about a cup of sauce into the bottom of the pan.

Warm the tortillas and wrap in a dish towel. Place a warm tortilla on a dinner plate, spoon about 1/4 cup of vegetables on top down the center of the tortilla. Carefully roll it up and place, seam side down, in the enchilada pan. Repeat with remaining tortillas and filling ingredients.

Pour most of the remaining sauce over the enchiladas in the pan, spread it out, and slide the pan into the oven. Bake for 25 minutes. Serve enchiladas with lime cream, diced avocado, green onions, and cilantro.


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