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.
Ingredients
Scale
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)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the vegetables and baking the enchiladas.
- 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.
- 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.
- Sauté Vegetables: In a skillet over medium heat, sauté the diced onion, red bell pepper, and remaining garlic until softened and fragrant.
- 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.
- 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.
- Assemble Enchiladas: Place a portion of the filling onto each warm tortilla, roll tightly, and arrange seam-side down in a baking dish.
- Top with Cashew Queso: Pour the prepared cashew queso sauce evenly over the rolled enchiladas, covering them completely.
- 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.
- 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
