Vegan Enchilada


Enchilada sauce
2 cans of diced tomatoes (800g/28oz)
3 tablespoons of flour (I use brown rice flour)
1 teaspoon of dried oregano
1 teaspoon of chilli flakes
½ teaspoon cumin
½ teaspoon garlic powder
½ teaspoon cinnamon
2 tablespoons tomato paste
2 cups of vegetable broth or water
salt, pepper

Cashew cream
1 ¼ cup of raw cashews
¾ cup of water
2 tablespoons of lemon juice

Enchiladas mixture
1 onion, diced
1 eggplant, diced
3 cloves of garlic, minced
60g / 2oz of spinach
1 can of black beans, cooked (425g / 15oz)
½ cup of corn kernels
1 teaspoon of paprika
salt, pepper

Corn tortillas (I use 15 small)


  1. Prepare the enchilada sauce. Blend together: diced tomatoes and vegetable broth. Combine the flour and spices in a small bowl. Warm a dash of oil in a pot, add the flour and spices mixture and cook for about 1 minute, stirring frequently. Add tomato paste and pour blended tomatoes with vegetable broth while constantly stirring to avoid any lumps. Cook for 10 minutes until sauce has thickened. Season to taste with a freshly ground black pepper. Then set aside. The sauce will further thicken as it cools.
  2. Prepare the cashew cream. Blend all ingredients in a blender until creamy and smooth.
  3. Prepare enchiladas mixture. Sauté the onion in a large saucepan. Add the garlic and cook for a little bit. Then add sweet paprika and diced eggplant and cook, stirring frequently, for about 10 minutes until soft and nicely brown. Then add the spinach and cook until the spinach has wilted. Remove from heat and transfer the mixture to a bowl. Stir in the black beans, corn kernels and cashew cream. Season to taste with salt and pepper.
  4. Assemble the enchiladas. Preheat the oven to 205 degrees (400 degrees Fahrenheit). Spread half the enchilada sauce on the bottom of a baking dish. Warm each corn tortilla on a heated pan for 5 to 10 seconds on each side. To assemble your first enchilada, spread the enchiladas mixture down the middle of a tortilla, then snugly wrap. Place it seam side down against the edge of your baking dish (so they do not unwrap). Repeat with remaining tortillas and filling. Spread the remaining enchilada sauce over the enchiladas, then place into the oven for about 20 – 25 minutes.

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