These simple, inexpensive, vegan enchiladas are delicious and entirely plant-based -- great for hungry guests with food preferences of all kinds!
Adapted from the beautiful folks at Veganomicon - this version is a little heartier and protein-packed, with a simpler sauce recipe and some extra veggie-goodness added! —amyheight
Over medium heat, saute onion in oil until tender.
Add remaining ingredients, mix well to combine.
Remove from heat to cool, then transfer to blender. Blend until smooth.
sweet potato, black bean, kale filling
In large frying pan or saucepan over medium heat, saute garlic in oil until browned.
Add kale and spices, stirring to coat kale. Cover for 2-3 minutes to wilt kale.
Add all other ingredients, except black beans and Daiya cheese, and cook 5 minutes more, until stock is absorbed and potatoes soften.
Preheat oven to 375F.
Pour half of the enchilada sauce into large metal baking pan (one with 2" sides is best). Reserve remaining sauce in another shallow dish.
Coat a tortilla in sauce, then lay flat in baking dish. Spoon 2 medium scoops of the black bean puree, followed by two scoops of the potato-kale mixture, into the centre of the tortilla and roll up. Repeat with remaining tortillas and filling ingredients until the baking pan is full (rolled up enchiladas should fit snugly).
Pour remaining sauce over enchiladas.
Cover pan with foil and bake for 25 minutes.
Remove foil, sprinkle with Daiya cheese, and bake for 10 minutes longer until edges of tortillas brown.