“Oh She Glows” Enchiladas

This is another one of my absolute favourite recipes from the “Oh She Glows” cookbook by Angela Liddon.  This is my loose version of it – I’ve been making for over a year now, so I don’t really follow the recipe to a T.  Here’s a link to her recipe on her blog: Vegan Enchiladas with Cilantro Cream Sauce.


Prep time: 8 hours (soak black beans and cashews the night before)

Cook time:  1 hr 30 mins

Serves: 8


  • 1 medium pot
  • 1 large pot
  • 1 small sauce pan
  • 1 frying pan
  • 1 large colander
  • 9 x 12 inch baking dish
  • blender (*for Cilantro Cream Sauce and Cashew Cream)


  • 1 cup dried black beans
  • 3 cups water
  • 4 medium yams

Enchilada Sauce:

  • 2 tbsp vegan margerine
  • 1 cup tomato paste
  • 1 tsp cumin
  • 1/2 tsp cayenne
  • 1 cup water
  • 3/4 vegetable broth

Sautéed Veggies:

  • 1/2 large white onion diced
  • 3 cloves garlic minced
  • 8 mushrooms sliced
  • 1 red bell pepper diced
  • 1 tsp salt
  • 2 tsp cumin
  • 1 tsp cayenne
  • 1 tsp ground chipotle
  • 1/2 cup enchilada sauce
  • 3 large handfuls of spinach or other greens


  • Tortillas  (we usually go for the Western Family “Purple Wheat, Kale and Quinoa”)
  • 1/2 package of Daiya Cheddar Shreds or 1 cup of your favourite shredded vegan cheese

Cilantro Cream Sauce:

  • 2 ripe avocados
  • Juice of 1/2 lemon
  • 1 tsp Garlic Salt
  • 2 tsp Black pepper
  • 1/4 cup water + 2 tbsp as needed

Cashew Sour Cream:

  • 2 cups cashews soaked
  • Juice 1/2 lemon
  • 1 tsp salt
  • 1/2 – 3/4 cup water


  1. Preheat oven to 375 degrees F.
  2. Cook 1 cup of black beans in 3 cups of water in a medium pot.  If you soaked the beans overnight, they should only take about 30-40 mins to cook.  Bring to a boil, then turn down heat to medium low, cover and let simmer.  Stir and check occasionally, adding more water if needed.  When they fully cooked, remove from heat and drain in a colander.  Put them back in the pot and set aside.
  3.   While the beans are cooking, chop up the yams into 1″x 1″ cubes.  Put them in a large pot and cover them with water.  Bring to a boil, then turn down to a simmer and let cook for 15 – 20 mins, or until they are easily pierced with a fork. Drain and set aside.
  4. To make the enchilada sauce: Melt the vegan margarine in a small sauce pan and then stir in the flour to make a roux.  Next add the cumin and cayenne powder, still until it is a smooth paste.  Add the tomato paste, the water and the vegetable broth.  Stir on medium low and let simmer for 10 mins.  Then remove from heat.
  1. Sautéed Veggies:  Add a bit of cooking oil to a frying pan on medium heat.  Add onions and garlic and cook for 5 minutes.  Then add the sliced mushrooms and diced red peppers and cover for 5 minutes.  Add salt, pepper, cumin, cayenne and ground chipotle, and 1/2 cup of enchillada sauce.  Stir until everything is incorporated.  Toss in the spinach or other greens and cover for 5 minutes.  Stir the mixture again and cover for a few more minutes until the greens have begun to wilt.
  2. Next, add the sautéed veggies into the large pot with the yams.  Add the black beans.  Mix everything together.  This is the filling for your enchiladas.
  3. Assembly:  Pour 1/2 cup of the enchilada sauce into the baking dish and spread it evenly around.  Next, spoon desired amount of sweet potato and veg filling into your tortillas, roll them up, and place them in the baking dish.  Continue until you fill up the pan or run out of tortillas.  If you have some of the filling left, spoon it onto the enchiladas.  Finally pour the rest of the enchilada sauce on top and spread 1/2 of the package of Daiya Cheddar shreds.
  4. Bake for 25 mins. *While the enchiladas are cooking you can make the cilantro cream sauce and cashew cream.

Cilantro Cream sauce:

  1.  Pit and cube the flesh of two avocados and add them to the blender.
  2. Squeeze in the juice of 1/2 a lemon.
  3. Add salt and pepper and add 1/4 cup of water and blend until smooth (if it is not blending well, add more water 2 tbsp at a time, as needed).
  4. Pour into a serving bowl and rinse blender to use again for cashew cream.

Cashew Cream:

  1. Pour cashews into the blender
  2. Squeeze in juice of 1/2 a lemon
  3. Add salt and water, then blend until smooth – adding more water if necessary.
  4. Pour into a serving bowl.

3 Comments Add yours

  1. Mariah Jo says:

    Yum! I got her cookbook as a gift and these look so good! Can’t wait to try them


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