Servings 12 to 14 enchiladas


  • 2 tablespoons (30 ml) olive oil
  • ½ cup (80 g) chopped red onion 4 ounces
  • (113 g) tomato paste
  • 1 tablespoon (15 ml) adobo sauce
  • 1 tablespoon (8 g) mild to medium chili
  • powder
  • 1 teaspoon ground cumin
  • 3 cloves garlic, grated or pressed
  • ½ teaspoon fine sea salt, or to taste 2
  • tablespoons (15 g) whole wheat
  • pastry flour or (16 g) all-purpose flour 2
  • cups (470 ml) water
  • 1½ teaspoons olive oil
  • ⅓ cup (53 g) chopped red onion
  • 1 sweet potato, trimmed and peeled, chopped (about 8.8
  • ounces, or 250 g)
  • 1 yellow squash, trimmed and chopped (about 5.3 ounces, or
  • 150 g)
  • 2 cloves garlic, grated or pressed
  • 1 tablespoon (8 g) nutritional yeast
  • ½ teaspoon smoked paprika
  • ¼ teaspoon liquid smoke
  • Pinch of fine sea salt, or to taste
  • 1½ cups (258 g) cooked black beans
  • 3 tablespoons (45 ml) enchilada sauce (the one you just
  • made)
  • 12 to 14 corn tortillas
  • 1 recipe Creamy Cashew Sauce
  • (page 92)
  • Chopped fresh cilantro, to taste Hot sauce, to taste


To make the sauce, heat the oil in a large skillet over medium heat. Cook until the
onion is fragrant, about 2 minutes, stirring occasionally. Combine the tomato paste,
adobo sauce, chili powder, cumin, garlic, and salt in a mixing bowl. Cook for 2
minutes, stirring constantly. Cook for 2 minutes, stirring frequently, with the flour
sprinkled on top. Slowly whisk in the water and cook, whisking frequently, until slightly
thickened, about 6 minutes. Set aside after removing from the heat.
Heat the oil in a large skillet over medium heat to make the filling. Cook, stirring
occasionally, for 6 minutes, or until the sweet potato just begins to get tender. Cook
for 4 minutes, stirring occasionally, with the squash and garlic. Cook for another
minute after adding the nutritional yeast, paprika, liquid smoke, and salt. Stir in the
beans and enchilada sauce to combine. Cover the pan and cook for 4 minutes, or
until the vegetables are completely tender. If the vegetables stick to the skillet, add a
splash of water. If necessary, adjust the seasonings.
Preheat the oven to 350°F (180°C/Gas 4).
Place the sauce in a large shallow bowl. If you aren’t using pre-shaped, uncooked
tortillas, follow the instructions in the Recipe Note to soften the tortillas so that they
are easier to work with. Ladle about ⅓ cup (80 ml) of enchi- lada sauce on the bottom
of a 9 13-inch (23 33 cm) baking dish. Dip each tortilla in the sauce to coat only
lightly. Don’t be too generous and gently scrape off the excess sauce with a spatula;
otherwise, you will run out of sauce. Add a scant ¼ cup (about 45 g) of the filling in
each tortilla. Fold the tortilla over the filling, rolling like a cigar. Place the enchiladas in
the pan, seam side down. Make sure to squeeze them in tight so that there’s room in
the dish for all of them. Top evenly with the remaining enchilada sauce. Add the
Creamy Cashew Sauce evenly on top.
Bake for 20 to 25 minutes or until the top is set and the enchiladas are heated
through. Garnish with cilantro and serve with hot sauce.