These no-bake vegan enchiladas are stuffed with sweet potatoes covered with authentic Mexican salsa verde and finished with poblano crema. Between the corn tortilla bathed in green sauce, the stewed sweet potato, and the vegan poblano chile cream, these enchiladas (which are not baked) are going to become your favorites very soon.
These vegan no-bake enchiladas are super easy to make, they have a step or two more than the normal ones, but they are totally worth making them.
The great advantages of these enchiladas are:
- You can prepare the ingredients days before you will serve them.
- The tortillas are not fried, you heat them up on the stove or griddle .
- If you have leftover stewed sweet potatoes, poblano crema, or Mexican salsa verde, YOU CAN MAKE OTHER RECIPES WITH THEM.
- These enchiladas are full of vegetables of different colors and from different families, which makes them highly nutritious.
- Use this recipe as a base and adapt it to what you like the most.
INGREDIENTS FOR THE no-bake green enchiladas
- Sweet potatoes stewed with onions. Although the sweet potato is a bit sweet in flavor, it goes perfectly with the tomatillos’ acidity and the spiciness of the poblano pepper.
- Tomatillo to make an authentic Mexican salsa verde but without the serrano pepper. The joke is to make a green sauce to bathe the vegan enchiladas.
- Roasted poblano to make the poblano cream. The base of this vegan crema is made with cashews, but you can make it with almonds or any other seed you like best.
- Corn tortillas. Look for corn tortillas that are 100% corn, and if possible, an authentic Mexican recipe.
STEPS for making ENCHILADAS
- First step, cook the tomatillos with half an onion, garlic in a bit of water.
- Second step, chop the other half of the onion, separate 2 tablespoons. Chop the sweet potatoes and put them together with the onion in a frying pan with a little oil and salt.
- Over the stove or on a griddle , roast the poblano pepper until it is well burned on all sides.
- MeanWhile, the poblano pepper is roasting, blend the tomatillos with the rest of the salsa verde ingredients, and cook in a bowl.
- Start heating the tortillas.
- Blend the poblano pepper with the other ingredients to make the vegan poblano crema.
- Prepare the enchiladas.
There may be 8 steps for making these sweet potato no-bake enchiladas, but I promise you they don’t feel as many when you are actually making them.
And as I told you before, the best thing is that you can double the recipe without a problem and then you have it ready for another meal. You can eat these enchiladas for lunch, breakfast or dinner.
💡IDEA • If you want them spicier, blend a serrano or jalapeño pepper with the rest of the ingredients for the salsa verde. • Less spicy. If you want it to be less spicy, prepare the salsa verde without the chilis and remove the veins and seeds from the poblano pepper.
TIPS TO MAKE THE ENCHILADAS
- Heat the corn tortillas to make them pliable and they do not break when folding in half.
- Use corn tortillas that are not too thin because they can fall apart when you put them in the sauce.
- Put the salsa verde in a large plate or pot so you can submerge the tortillas without folding it.
- Have all the ingredients to make the enchiladas very hot and serve immediately
Serve these vegan no-bake enchiladas with
- Brown rice or white rice, the rice absorbs the sauce and I promise you that those snacks are the best.
- Refried beans, I make the beans in an Instant pot, but even canned beans would taste good here.
- Brussels sprouts salad or kale salad.
So here is the recipe for these no-bake vegan enchiladas with salsa verde and poblano pepper vegan crema. I hope you like them as much as I do.
Save the recipe on Pinterest if you will make it later and leave me your comments, ideas, or suggestions on the section below.
No-bake vegan enchiladas
- 12 corn tortillas
- 3 cups diced sweet potatoes
- 1 cup diced onion
- 1 tablespoon of neutral flavor oil
- pinch of salt
- 10 tomatillos
- 3 garlic cloves
- 1/2 medium onion
- 1 handful of coriander
- 1 cup of water
- a good pinch of salt
Chile poblano crema
- 1 poblano pepper, roasted
- 1 cup raw cashews soaked for 30 min.
- 2 tablespoons minced onion
- 1 tablespoon of lemon juice
- 1 teaspoon apple or white cider vinegar
- 1/4 teaspoon salt
- 1/4 cup of water
- Remove the husk from the tomatillos. Cook all the ingredients fot the salsa verde together, blend when the tomatillos are soft. Check for salt and adjust if necessary.
- Put the tablespoon of oil in a hot skillet. Add the onion and leave for a few minutes until it begins to brown. Add the sweet potatoes and a pinch of salt. Turn them constantly until the sweet potato offers no resistance.
- For the poblano crema, roast the poblano pepper on a pan, oven, over the stove or in a toaster oven. Drain the cashews and add them to the the blender along with the rest of the ingredients, including the poblano. Add 1/4 to 1/2 cup of water depending on the consistency you want for the crema. Check for salt.
- To assemble the enchiladas, soak a hot corn tortilla in the salsa verde. Fill with two or three tablespoons of sweet potatoes, close and bathe with more sauce and finish with the poblano crema.
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.