Vegan Enchiladas and Weekend Recap

Hi guys!  Hope you had a good weekend!  This AM was tough after such a fun filled weekend.

Mike and Lauren’s wedding was absolutely beautiful and such a great time too.   I love weddings and they are always more fun and personal when it is a close friend getting married.    And when you get to catch up with people that you haven’t seen in way too long.  I actually didn’t take that many pictures at the wedding, and I accidentaly  deleted a few of my favorites including a few more I had of the bride and groom grrr, but here are some that I did take:

Can you tell the last few are nearing the end of the night?  Needless to say, I didn’t do too much cooking this weekend (or any) outside of the cookies, but I forgot about a recipe I made last week which I haven’t posted yet.   This is one of the best meatless Monday recipes I have posted to date.  I saw that Angela from Oh She Glows posted a recipe for a vegan cheeze sauce which I had really been wanting to try.  Then she posted another recipe for vegan enchiladas with an avocado cilantro sauce and I decided to combine the two.  I altered the original enchilada recipe based on what I had in my fridge and here is the result:

Vegan Sweet Potato, Spinach and Mushroom Enchiladas with Cheeze and Cilantro Sauce adapted slightly from this recipe at Oh She Glows.


  • 1 tbsp extra virgin olive oil
  • 2 garlic cloves, minced
  • 1.5 cups sweet potato, grated
  • 2 handfuls spinach, chopped
  • 1 can black beans (~2 cups), drained and rinsed
  • 1 cup mushrooms, any kind, chopped
  • 2 cups Enchilada sauce (I used Trader Joe’s)
  • 1 tbsp nutritional yeast
  • 1.5 tsp cumin
  • Juice of one lime juice
  • 1/2 tsp kosher salt, or to taste
  • 1/2 tsp garlic powder
  • 1 tsp chili powder, or to taste
  • Either 4 normal size tortillas or 2 giant tortillas.  I used whole wheat Lavash flat bread, 1 was 16 oz so I only made 2
  • Cilantro Avocado Cream Sauce, to pour on top (I didn’t change this one at all, find recipe here)
  • Cheeze sauce

First, I started by grating the sweet potato (as talked about in this post).  If you don’t have a food processor and don’t feel like grating the potato, you really don’t have to, I just thought that after I had tried grated sweet potato, they would work really well in an enchilada or burrito.  If you aren’t grating the sweet potato, you will want to pre-cook it (bake, boil, micro) and then cut it into pieces.

Next, preheat a pan with the oil and add sweet potato.  Cook for about 5 minutes, adding minimal oil if necessary.  I also added the lime juice here when the pan was starting to dry up.  Next, add spinach, chopped mushrooms and drained/rinsed black beans.  Cook for about 5 minutes further and then add enchilada sauce, cumin, nutritional yeast (this one can be skipped if you don’t have it), garlic powder, salt, chili powder.  Stir and cook until the sauce is warmed through.  Spread enough of the mixture to cover the bottom of a glass baking dish.  Next, add toppings to tortilla and roll up.  Place seam side down in pan.  Repeat for remaining tortillas and cover with the remaining mixture.   Add more nutritional yeast to the top if you would like.   Bake the enchiladas at 350 for 15-20 minutes.  Pour cilantro and cheeze sauce over the top and serve immediately.

These enchiladas do not even taste vegan mostly because of the cheeze sauce.  I am about to make another batch of cheeze sauce because I seriously think I will put it on everything…vegetables, sweet potatoes, tacos, salads.   If you try these enchiladas (and you really should!), don’t skip the sauces because I think they make the dish.   The avocado cilantro sauce is fresh and tastes like summer and the cheeze sauce is creamy, cheesy and with just a little kick.

Try this recipe today, or next Meatless Monday.

Off to hot yoga!  This is my first time in the super hot class and I’m pretty scared.  Fingers crossed that I don’t pass out!


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