Vegan white bean and potato enchiladas

These vegan enchiladas are ridiculously good; soft tortillas filled with a white bean, potato and green chilli filling and smothered in a rich red sauce.

It may seem like a lot of steps but the result is so much nicer than using store bought enchilada sauce and the cashew sour cream is so quick and easy to whip up while the enchiladas bake.

Excuse the mess in the bottom right corner of the photo below, there was a cashew sour cream explosion caused by some 1 cent squeezy bottles we got off amazon, you get what you pay for!

Vegan white bean and potato enchiladas

Print Recipe

Servings	Prep Time
4 people	1 hour

Cook Time

20 minutes

Servings Prep Time 4 people 1 hour

Cook Time 20 minutes

Vegan white bean and potato enchiladas Print Recipe Servings Prep Time 4 people 1 hour Cook Time 20 minutes Servings Prep Time 4 people 1 hour Cook Time 20 minutes

Ingredients

Enchilada sauce

• 1.5 cups vegetable stock
• 2 tbsp all purpose flour
• 2 tsp unsweetened cocoa powder
• 1-2 tbsp chilli powder
• 1 tsp garlic powder
• tsp ground cumin
• 1 tsp onion powder
• 1 400 g can crushed tomatoes
• 1 70 g can tomato paste

Enchilada filling

• 2 cups potatoes diced into 1 cm cubes
• 1 400 g can cooked white beans rinsed and drained
• 1 white onion diced
• 1 fresh green chilli pepper deseeded and finely diced
• 2 cloves garlic minced
• 1 cup spinach leaves chopped
• 1/2 cup enchilada sauce

Cashew sour cream

• 1/2 cup cashews
• 1 pinch sea salt
• 1/4 cup water
• 1 tsp lemon juice
• 1 tsp apple cider vinegar

Assembly

• 2 tbsp vegan grated cheese optional
• corn or wheat tortillas

Servings: people

Instructions

For the enchilada sauce

1. Add 1/4 cup of vegetable stock to a sauce pan over medium heat. Add in the flour, cocoa, garlic powder, cumin, chilli powder and onion powder and whisk into a paste. Cook for 2 minutes. Add in the canned tomatoes, tomato paste and remaining vegetable stock and cook until the sauce has thickened to your desired consistency, we like ours to be the consistency of tomato soup . If the canned tomatoes you used weren't completely smooth you can use an immersion blender to get the sauce smoother.

For the cashew sour cream

1. Soak the cashews in cold water for at least 8 hours, or cover them in boiling water for at least 1 hour to soften them. Drain the cashews in place them in a high powered blender or food processor with the other ingredients and blend until smooth.

For the enchiladas

1. Preheat the oven to 200˚C. Boil the potatoes for 10 minutes until they are tender. Heat a little olive oil in a pan over medium heat, add the onions, garlic and chilli and cook for 3-4 minutes until fragrant. Add in the potatoes, beans and spinach and cook for a further minute or two. Stir in 1/2 cup or so of the enchilada sauce.
2. Spread 1/2 cup of enchilada sauce (or more depending on the dish you use) around the bottom of a large baking dish. Fill each tortilla with a few spoonfuls of the potato and bean mix and roll up. Place in the baking dish seam side down. Once all the filled tortillas are in the dish, spoon over the remaining sauce and sprinkle with grated vegan cheese. Bake for 15-20 minutes until the sauce has browned.

   
3. Drizzle the cashew sour cream over the baked enchiladas and serve.

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