Vegan Enchiladas with Cashew Sour Cream

5 from 6 reviews

This epic Vegan Enchiladas with Black Beans and Kale recipe is a creamy, satisfying and wholesome plant-based meal. Kid approved and gluten-free!


For the enchiladas:

For the cashew sour cream:

  1. Place 1 ¼ cups cashews (for enchiladas and sour cream) in a medium bowl. Cover with 3 cups of boiling water and allow to sit for 20 minutes or (or overnight in warm water).
  2. Preheat oven to 350F. Drain and rinse cashews. Place ½ cup of the cashews and the salsa in a food processor and blend for about a minute, or until smooth and creamy. Add beans, pepper, salt, and spices. Process until mixture is combined but has some texture. Add in the torn kale and process just until the kale is broken down.
  3. Warm tortillas in the microwave for about 15 seconds if needed. Using a 13×9 pan, pour just enough sauce to cover bottom.
  4. Spoon filling into tortillas, fold them up, and place seam-side down on the pan. If the tortillas break, that’s ok. Once all enchiladas are all next to each other in the pan, cover them liberally with the rest of the enchilada sauce. Bake for 30 minutes.
  5. Meanwhile make sour cream by draining and rinse remaining ¾ cup cashews. Blend in high speed blender or Nutribullet with water, lemon juice, and salt, adding more water if needed. Drizzle on enchiladas and serve with avocado and salsa.

Did You Make This Recipe?
Let me know by leaving a review or tagging @hummusapien on Instagram!