INGREDIENTS:
- 8 large tortillas of choice
- 1-2 tbsp olive oil
- 1 package of vegan ground beef – I used 12 oz Trader Joe’s Beefless Ground Beef, it’s already cooked
- 8 oz mushrooms, sliced
- 1/2 red onion, diced
- 1 red bell pepper, diced
- 4 cups of fresh spinach
- 1 sweet potato, cooked & cubed
- 4 garlic cloves, minced
- 2-10 oz cans of Enchilada sauce
- 1 cup of cashew Queso, store bought or make mine: https://veganyogamomma.com/2022/01/11/cashew-queso/
- 1 cup vegan cheddar shreds
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp salt
- 1/4 tsp pepper
- Serve with beans & rice & any other garnishes you like such as. vegan sour cream, avocado & green onions.
METHOD:
- Preheat oven to 400°F. Heat half of the oil in a pan, cook the vegan grounds if not already cooked, drain & set aside. Make sure the sweet potato is cooked. I poked holes in mine & used the microwave to save time.
- Heat the other half of the oil in the same pan, add the minced onion & sauté for a few minutes. Add the red pepper, mushrooms & garlic & stir well cooking for a few minutes longer. Add the cooked vegan ground, fresh spinach & diced sweet potato plus all of the spices & stir well to combine. It is done when spinach is wilted. Remove from heat & set aside.
- Assemble the enchiladas. Take about a half a cup of the enchilada sauce & pour it evenly on the bottom of a large glass baking dish. Spread it out to cover the bottom of the dish so the enchiladas don’t stick. Take one tortilla at a time & add about 1/2-3/4 cups of the filling to each tortilla & then roll them up until you finish the wraps. You can put any filling you don’t use right on top of them.
- Pour the cashew Queso on top with the rest of the Enchilada sauce & vegan cheddar cheese shreds. Bake for 20-25 minutes. Serve with beans & rice, vegan sour cream, avocado & green onion. Enjoy!
Vegan Yoga Momma 