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Sweet Potato Black Bean Enchiladas with Cashew Crema

  • Author: Stephanie Bosch
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 8-10 1x
  • Diet: Vegan



Cashew Crema: (optional, but recommended)

  • 3/4 cups raw cashews (soaked overnight or boiled for 10 minutes)
  • 2/3 cup water, plus more for desired consistency
  • 2 teaspoons fresh lime juice
  • 1 teaspoon sea salt
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • Ground black pepper, to taste


  • 1012 yellow corn tortillas (white corn tortillas are too delicate)
  • 2 (15 oz) cans organic enchilada sauce (I like Hatch brand), or homemade (see simple recipe in notes below)
  • 1 (15 oz) can organic black beans, drained and rinsed
  • 1 cup corn, frozen or fresh
  • 1 small onion, diced
  • 1 jalapeno, minced
  • 1 medium sweet potato, small diced (bite-size)
  • 1/4 cup vegetable stock, or water 
  • 1 teaspoon finely minced garlic
  • 1 teaspoon cumin
  • 1 teaspoon Mexican oregano (preferably)
  • 1 teaspoon chili powder
  • ¼ teaspoon sea salt
  • Pinch of red pepper flakes
  • 1 package of vegan feta, crumbled
  • 1 block Daiya Jalapeno Havarti Cheese, finely grated


  • Diced tomatoes, garnish
  • 1 green onion, sliced
  • Vegan sour cream
  • Cilantro, minced


Cashew Crema:

  1. Add all ingredients to a blender and blend until completely smooth.   *May need to add more water, 1 TBSP at a time to smooth it. (Note): In my Vitamix, it took another ¼ water and about 1 minute of blending on high. It may take longer, depending on your blender. Scrape down the sides as needed.


  1. Preheat oven to 350° F (175° C)
  2. Prepare Cashew Crema and refrigerate.  
  3. Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions, and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.
  4. Reduce heat to medium and add 1/4 cup vegetable stock or water and all remaining ingredients except feta, shredded cheese, and cashew crema. Cook for 10 minutes or until potatoes are tender, stirring occasionally. (You may need to add more stock or water a tablespoon at a time if necessary to prevent sticking)
  5. Pour enchilada sauce into a medium skillet and warm slightly over medium heat. 
  6. Warm 2 tablespoons of olive oil over medium heat in another medium-sized skillet. Add each tortilla to the oil and lightly pan-fry each side for about 10 seconds per side. Drain tortillas on a plate lined with a  paper towel.  Immediately dip in enchilada sauce.
  7. Build enchiladas by dredging each side of the tortilla evenly in the enchilada sauce. (May need to add more sauce). Fill each tortilla with a few spoonfuls of vegan feta and top with sweet potato filling.  
  8. Next, roll the tortilla and place the seam side down in the baking dish. Repeat until all tortillas are used.
  9. Cover the rolled tortillas with the remainder of your enchilada sauce. Then top with the remaining finely grated cheese.   
  10. Cover with tinfoil and bake for 20 minutes until the sauce is nice and bubbly. Remove foil and bake uncovered for 5 more minutes or until the cheese melts.
  11. Top with vegan crema, cilantro, green onion, and diced tomatoes.
  12. Enjoy!

Red Enchilada Sauce:

  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1/2 tsp Mexican Oregano
  • 1 1/2 cups tomato sauce
  • 3/4 cup low-sodium vegetable broth
  • 1/2 teaspoon chipotle chile powder
  • 1/2 teaspoon ground cumin
  • 1 chipotle chile in adobo sauce, chopped
  • Kosher salt and freshly ground black pepper
  1. Add the oil in a medium saucepan over medium-low heat and saute the garlic until it is fragrant about 30 seconds.
  2. Add the tomato sauce, vegetable broth, chile powder, cumin, chipotle chiles, salt, and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes.
  3. Set aside until ready to use.

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