People often ask my husband which one of my recipes is his favorite – every time, he always says these vegan/vegetarian enchiladas. I seriously make these so often that I don’t know how he’s not sick of them already! 🙂
This recipe is my take on the Oh She Glow’s vegan enchiladas recipe. There are some noticeable differences, a couple being that this recipe does call for some mozzarella cheese for topping and uses corn tortillas instead of whole grain tortillas. Oh She Glows has some amazing recipes and this is just one of them!
As a kid, my mom made enchiladas all of the time. Authentic Mexican ones too. Even though my mom is Irish and German, that didn’t stop her from learning how to cook traditional Mexican dishes from my grandmother, my Dad’s mom. It would take her a long time to make enchiladas, partly because of the preparation of the chilis for the sauce. Every time I have these baking in the oven the smell brings back memories of my childhood and waiting for them to be cooked. This recipe uses tomato paste instead, which can be less time consuming for those weeknight dinners.
These are stuffed with black beans, sweet potatoes, spinach and onions. Basically full of healthiness. 🙂 These enchiladas are actually great sans mozzarella cheese too, but my husband always requests just a touch of cheese. Whichever way you like them, they’re sure to be a hit with your family.
- For the sauce:
- 2 tablespoons grape seed oil
- 1 tablespoon white flour
- ½ teaspoon cayenne pepper
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon sea salt (more if needed)
- ½ cup water
- 1½ cups tomato paste
- For the enchiladas:
- 2 tablespoons grape seed oil
- 1 large white onion, diced
- 2½ cups fresh spinach
- 1 cup black beans, cooked
- 1 small sweet potato, peeled and chopped
- 2 small russet potatoes, peeled and chopped
- 6-8 corn tortillas, slightly warmed up on stove (but not crispy)
- 2 tablespoons cilantro
- ½ cup shredded mozzarella cheese (optional)
- Preheat oven to 420 degrees F.
- Cover potatoes with water in medium sized pot and boil 10 minutes or so, or until fork tender.
- While the potatoes are boiling, prepare the sauce. Heat grape seed oil over medium heat. Add flour and whisk until the flour starts to thicken. Add cayenne pepper, chili powder, garlic powder and salt. Continue to whisk until fragrant, about 1 minute (don't let it burn!). Add water and tomato paste. Whisk and allow to simmer on medium/low heat while potatoes are boiling.
- When potatoes are fork tender, drain. Set aside.
- In a medium sized pan, add grape seed oil and ½ of the white onions. Saute until translucent, about 2 minutes. Add in potatoes, black beans, spinach and ½ cup of the enchilada sauce. Mix to incorporate and allow spinach to wilt. Taste and add salt and pepper as needed.
- With a ladle, put about ¼ cup of the enchilada sauce at the bottom of a casserole dish. Fill each tortilla with spoonfuls of the enchilada mixture and sprinkle with onion. Roll tortilla and place face down into casserole dish. Do this with all remaining tortillas.
- After each stuffed tortilla is lined up in the casserole dish, pour remaining sauce over the entire casserole dish. Top with remaining white onions and mozzarella cheese (optional).
- Place in oven and bake for about 15 minutes, or until cheese has browned.
- Once cooked, top with cilantro and serve.