Vegan Enchiladas with Cashew Queso Recipe

Introduction

Discover how to make creamy, dairy-free cashew queso that pairs perfectly with hearty vegan enchiladas. This plant-based dish uses protein-packed beans, roasted vegetables, and authentic Mexican spices to create a comforting, flavorful meal that everyone will enjoy.

Ingredients

• 12 corn tortillas
• 2 cups raw cashews, soaked overnight
• 2 15-oz cans black beans, drained and rinsed
• 2 medium sweet potatoes, diced
• 1 red bell pepper, diced
• 1 onion, diced
• 3 cloves garlic, minced
• 1/4 cup nutritional yeast
• 1 cup vegetable broth
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 cup lime juice
• Salt and pepper to taste
• Plant-based cheese (optional)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with a bit of olive oil and roast them for 25 minutes until tender.
2. Step 2: While the sweet potatoes roast, blend the soaked cashews with 1/4 cup of the vegetable broth, nutritional yeast, and half of the minced garlic until smooth to create the cashew queso sauce.
3. Step 3: Sauté the onion, red bell pepper, and remaining garlic in a pan until softened.
4. Step 4: Add the black beans, roasted sweet potatoes, chili powder, cumin, smoked paprika, salt, and pepper to the sautéed vegetables. Stir to combine and heat through.
5. Step 5: Warm the corn tortillas to make them pliable and prevent cracking.
6. Step 6: Fill each tortilla with the vegetable and bean mixture, then roll them tightly and arrange them seam-side down in a baking dish.
7. Step 7: Pour the cashew queso sauce evenly over the enchiladas. Cover the dish with foil and bake for 15 minutes. Then remove the foil and bake for another 10-15 minutes until golden and bubbly.
8. Step 8: Let the enchiladas rest for 5 minutes before serving. Garnish with avocado slices, fresh cilantro, and lime wedges if desired.

Tips & Variations

• Soak cashews overnight for the creamiest queso texture.
• Use warm tortillas to prevent them from cracking when rolling.
• Don’t overfill the enchiladas to ensure they roll properly.
• Cover with foil during the first part of baking to keep enchiladas moist.
• Store leftover cashew queso sauce separately to keep it fresh.
• Add crumbled tempeh to the filling for extra protein.
• Use butternut squash instead of sweet potatoes for a twist.
• Make a spicy version by adding chipotle peppers.
• Try green enchiladas by using tomatillo sauce instead of red chili powder.
• Substitute corn tortillas with grain-free alternatives if needed.

Storage

Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Keep the cashew queso sauce separate to maintain its texture. Reheat enchiladas in the oven at 350°F until warmed through, or microwave on medium power until hot.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can these vegan enchiladas be frozen for later use?

Yes, you can freeze these enchiladas for up to 3 months in an airtight container. Thaw them overnight in the fridge before reheating to enjoy their best flavor and texture.

What’s the best substitute for cashews if I have a nut allergy?

Soaked sunflower seeds or creamy white beans make great nut-free alternatives. They blend smoothly to create a rich, creamy queso without the use of nuts.

Vegan Enchiladas with Cashew Queso Recipe

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★★★★★

4.9 from 100 reviews

• Author: Naomi
• Total Time: 1 hour (excluding cashew soaking time)
• Yield: 6 servings (2 enchiladas per serving) 1x
• Diet: Vegan, Gluten Free

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Description

These Vegan Enchiladas with Cashew Queso are a wholesome, plant-based reinvention of a beloved Mexican classic. Featuring tender corn tortillas filled with roasted sweet potatoes, black beans, sautéed vegetables, and authentic spices, they’re topped with a creamy, dairy-free cashew queso sauce that is rich and flavorful. Perfect for a nutritious, comforting meal that’s vegan, gluten-free, and packed with protein and fiber.

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Ingredients

Scale 1x2x3x

For the Enchiladas

• 12 corn tortillas
• 2 medium sweet potatoes, diced
• 1 red bell pepper, diced
• 1 onion, diced
• 2 15-oz cans black beans, drained and rinsed
• 3 cloves garlic, minced
• 2 tbsp chili powder
• 2 tsp ground cumin
• 1 tsp smoked paprika
• Salt and pepper to taste

For the Cashew Queso Sauce

• 2 cups raw cashews, soaked overnight
• 1/4 cup nutritional yeast
• 1 cup vegetable broth (divided into 1/2 cup for blending)
• 3 cloves garlic (half used in sauce, half in vegetables)
• 1/2 cup lime juice

Optional Toppings

• Avocado slices
• Cilantro leaves
• Lime wedges
• Plant-based cheese (optional)

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Instructions

1. Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables and baking the enchiladas.
2. Roast Sweet Potatoes: Toss the diced sweet potatoes with olive oil and roast them in the oven for about 25 minutes until they are tender and slightly caramelized.
3. Prepare Cashew Queso: Drain the soaked cashews. In a blender, combine cashews, nutritional yeast, 1/2 cup of vegetable broth, half of the minced garlic, and blend until smooth and creamy to make the dairy-free queso sauce.
4. Sauté Vegetables: In a skillet over medium heat, sauté the diced onion, red bell pepper, and remaining garlic until softened and fragrant.
5. Combine Filling: Add the black beans, roasted sweet potatoes, chili powder, ground cumin, smoked paprika, salt, and pepper to the sautéed vegetables. Mix thoroughly to combine all the flavors.
6. Warm Tortillas: Warm the corn tortillas to make them pliable and prevent cracking during rolling. This can be done on a skillet or wrapped in foil in the oven.
7. Assemble Enchiladas: Place a portion of the filling onto each warm tortilla, roll tightly, and arrange seam-side down in a baking dish.
8. Top with Cashew Queso: Pour the prepared cashew queso sauce evenly over the rolled enchiladas, covering them completely.
9. Bake: Cover the baking dish with foil and bake for 15 minutes, then remove the foil and bake for an additional 10-15 minutes until the top is golden and slightly bubbly.
10. Rest and Serve: Let the enchiladas rest for 5 minutes after baking. Garnish with sliced avocado, fresh cilantro, and lime wedges before serving.

Notes

• Soak the cashews overnight to achieve the creamiest and smoothest queso sauce.
• Warming the tortillas prior to filling helps prevent them from cracking when rolled.
• Avoid overfilling each tortilla to ensure easy rolling and proper assembly.
• Use foil to cover the enchiladas during the initial baking phase to keep them moist.
• Store leftover cashew queso sauce separately in an airtight container in the refrigerator for up to 5 days.

• Prep Time: 15 minutes (plus overnight soaking time for cashews)
• Cook Time: 45 minutes
• Category: Main Course
• Method: Baking
• Cuisine: Mexican

Keywords: vegan enchiladas, cashew queso, plant-based Mexican recipe, dairy-free queso, roasted sweet potatoes, black beans enchiladas, gluten free enchiladas, healthy vegan dinner