Vegan white bean and potato enchiladas
Servings Prep Time
4people 1hour
Cook Time
20minutes
Servings Prep Time
4people 1hour
Cook Time
20minutes
Ingredients
Enchilada sauce
  • 1.5 cups vegetable stock
  • 2tbsp all purpose flour
  • 2tsp unsweetened cocoa powder
  • 1-2tbsp chilli powder
  • 1tsp garlic powder
  • tsp ground cumin
  • 1tsp onion powder
  • 1400 g can crushed tomatoes
  • 170 g can tomato paste
Enchilada filling
  • 2cups potatoesdiced into 1 cm cubes
  • 1400 g can cooked white beansrinsed and drained
  • 1 white oniondiced
  • 1 fresh green chilli pepperdeseeded and finely diced
  • 2cloves garlicminced
  • 1cup spinach leaveschopped
  • 1/2cup enchilada sauce
Cashew sour cream
  • 1/2cup cashews
  • 1pinch sea salt
  • 1/4cup water
  • 1tsp lemon juice
  • 1tsp apple cider vinegar
Assembly
  • 2tbsp vegan grated cheeseoptional
  • corn or wheat tortillas
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.