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Easy Cheesy Enchiladas

no oil, 10 mins dinner


The root of the word enchiladas comes from the word enchilar which means to add chilli, here tortillas are filled with a delicious tomato and bean sauce, and baked in the oven and served with a rocking cashew cream - this is a family favourite in our house!

Takes 10-15 mins to make

Serves 4

enchilada sauce:

½ tsp chilli powder

1 tsp garlic powder

1 tsp ground cumin

½ tsp onion powder

200ml tomato puree/ tomato paste

200ml veg stock

Juice ½ lime

½ tsp salt

1 tbsp maple syrup



1 can black beans

1 x 400g jar of roasted red peppers in brine

1 x 200g can of sweet corn

5-6 medium wholemeal / corn tortillas


Cashew cream

100g cashew nuts 

1/2 juice of lime

12  tbsp non dairy milk

1/2 tsp salt

pinch black pepper



1 avocado

1 red chilli

Handful of fresh coriander/ cilantro (15g)


Preheat the oven to 250 degrees C

Cover the cashew nuts with just boiled water and leave to soak. 

In a bowl whisk or mix all ingredients for the enchilada sauce until smooth. Pour ½ of this into a separate large bowl and keep the remaining half for garnish. Drain and rinse the black beans, sweet corn and roasted red peppers. Chop the red peppers into thin strips. Add the black beans, sweet corn and roasted red peppers to the bowl with half the sauce and mix well.


In an ovenproof dish or baking tray approx 30x 20cm, fill and roll the 6 tortillas with this filling and layout evenly on the baking tray - 6 filled tortillas should fit perfectly. Once rolled and looking even pour over the remaining enchilada sauce. And Bake for 5 mins at 250 degrees C. 

While it is in the oven, drain the soaked cashew nuts and rinse them. Add the ingredients for the cashew cream into a blender and blend till smooth. 

Roughly chop the coriander leaves, peel and slice the avocado. Finely slice the red chilli. 

Remove the enchiladas from the oven and drizzle over the cashew cream and decorate with the sliced avocado, chilli and coriander


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