Vegan black bean & mushroom enchiladas with creamy cheesy cashew sauce and homemade enchilada sauce.
If you thought that cheesy plant-based enchiladas were not a thing, you were happily mistaken. We made them happen a few years ago and thought we should bring them back to you in this updated post. These delicious mushroom and black bean filled enchiladas are incredibly satisfying. The mushrooms and beans are meaty, chewy, and creamy all at the same time. And the onion, garlic, poblano and red bell pepper, as well as the warm and earthy spices add tons of flavor.
We make our own enchilada sauce from scratch because it’s super easy, you can manage the heat and flavor to suit your taste, and it’s just fresher, better, and healthier than what you can buy in a can. All you’ll need is a vegetable broth base, spices, tomato paste, a bit of flour and water to thicken it, and the surprise ingredient, cocoa powder. Don’t skip it, because it makes the sauce.
As we all know, the pièce de résistance of the perfect enchilada is the cheese. Since we don’t eat dairy cheese, and we didn’t have any non-dairy cheese in the house, we made our favorite cashew cream sauce to pour all over these lovelies, and it tasted better than we expected. It’s so creamy and thick and delicious. The flavor is mild, which is perfect because the homemade enchilada sauce and the spices in the black beans and mushrooms are enough.
By now you’re probably drooling, so let’s get cooking.
HOW TO MAKE HOMEMADE ENCHILADA SAUCE AND VEGAN BLACK BEAN & MUSHROOM ENCHILADAS
Note: Make sure to soak the cashews overnight, so plan ahead.
First – Make the sauce. It’s a breeze to make, and SO much better than store bought. Click here to get the recipe. I usually make the sauce a day or two earlier so there aren’t so many steps on the day I make the enchiladas.
Second – Make the cashew cream sauce. All you’ll need to do is drain and rinse the cashews and add them to a blender with the rest of the ingredients and blend until it turns into a thick, smooth, and creamy sauce.
Third – Make the beans. While the beans are cooking, saute the onion, mushrooms, peppers, garlic, and spices.
Fourth – Build the enchiladas. Lightly grease the pan and spread a layer of enchilada sauce on the bottom. Fill the center of a tortilla with the beans, mushroom mixture, and chopped spinach. Drizzle a bit of the cashew cream sauce over the beans and mushrooms. Roll the tortilla into a tube shape, and continue until the pan is filled with enchiladas. Evenly pour the sauce over the top and spread it around. Pour most of the cashew cream over the center of the enchiladas, saving a bit for later. Bake for 20 minutes.
Last – Garnish with chopped cilantro, tomato, and slices of avocado. Pour the remaining cashew cream sauce over the enchiladas if you want super creamy results.
Now dig in and eat the creamiest, meatiest, chewiest, most delicious vegan enchiladas you’ve ever tasted. You can make a pan of these and freeze them for up to 3 months. Double the recipe and freeze one so you’ll have a hearty and warm dinner ready to go whenever you need one.
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