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Easy, healthy vegan enchiladas featuring a black bean and sweet potato filling and a creamy cashew cream sauce
Ingredients
Pickled Onions
- 1 small red onion sliced very thin
- 1 cup apple cider vinegar
- 1 tbsp maple syrup or other sweetener
- 1 tsp salt
- pickling spices
Cashew Cream
- 1 cup cashews soaked in 2 cups very hot water for ~1 hour
- 1/2 cup water
- 1/4 cup nutritional yeast
- 1 tbsp fresh lemon juice
- 1 clove garlic
- 1/2 tsp salt
Enchiladas
- 1 medium sweet potato washed and baked at 350 for 40 50 minutes
- 1 cup Lotus Foods’ Organic Red Rice cooked in accordance with package directions
- 1 14 oz can black beans drained and rinsed
- 1 tbsp extra virgin olive oil
- 1/2 yellow onion chopped
- 2 cloves garlic minced
- 1 tbsp cumin
- 1/2 tbsp chili powder
- 1 handful baby spinach chopped
- 6 8 medium corn tortillas warmed before filling to avoid cracking
- 1 14 oz can red enchilada sauce I like
- 1 avocado sliced for garnishment
- 8 10 grape tomatoes chopped
- 1 bunch cilantro washed and torn
- 1 lime washed and cut into wedges
Instructions
- Preheat the oven to 350 degrees.
- In a small bowl, cover the cashews with hot water. Set aside.
- Thinly slice the red onion. Tightly pack the onions in an 8 oz mason jar. If you are using pickling spices, put those in the bottom of the jar.
- In a small sauce pan, bring the apple cider vinegar, maple syrup and salt to a boil until the salt has dissolved. Pour the vinegar solution over the onions and allow to cool on the counter. Once cooled, put the lid on the jar and place in the refrigerator.
- Wash and bake the sweet potato.
- Make the Lotus Foods’ Organic Red Rice in accordance with the package directions.
- In a small sauce pan, heat the extra virgin olive oil until shimmering. Add the onion and sauté on medium-low heat until golden. About 8-10 minutes. Add the garlic and sauté 1-2 minutes more.
- Add the black beans to the onions and garlic. Add the cumin, chili powder and water.
- Simmer until the water has evaporated and the beans are soft.
- Combine the beans and the rice. Add the spinach and sweet potato. Mix to combine.
- Spread a thin layer of enchilada sauce on the bottom of a shallow baking pan.
- Add 2-3 spoonfuls of the rice and bean mixture into the center of each corn tortilla. Wrap each tortilla and, with the overlapped edges facing down. Continue until the baking pan is full.
- Add more enchilada sauce to the top and drizzle with the cashew cheese sauce.
- Bake at 350 degrees for ~15 minutes.
- Serve with chopped grape tomatoes, sliced avocado, fresh cilantro, lime wedges and pickled red onions.
This recipe was republished with permission from Herbivore’s Kitchen. Find the original recipe here.
