Jul 14 2026
Restaurants›LUNA Mexican Kitchen - The Alameda›Enchiladas El Vegan Recipe

Enchiladas El Vegan Recipe

Inspired by LUNA Mexican Kitchen - The Alameda
Time1h
Serves4

mashed sweet potato, sautéed spinach and calabacitas mix, tomatillo salsa, chipotle cashew crema, with arroz verde and epazote black beans

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Ingredients

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Filling

Salsa

Chipotle Cashew Crema

Rice and Beans

Tortillas

Method

Filling Preparation

  1. 1

    Prepare the Sweet Potatoes

    Peel and chop the sweet potatoes. Boil them in a pot of salted water until tender, about 15 minutes. Drain and mash them in a bowl.

  2. 2

    Sauté the Vegetables

    In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Add calabacitas (zucchini) and sauté for 3-4 minutes until softened. Add spinach and cook until wilted. Season with salt and black pepper.

  3. 3

    Combine the Filling

    In a large bowl, combine the mashed sweet potatoes with the sautéed spinach and calabacitas. Mix well and set aside.

Salsa Preparation

  1. 4

    Make the Salsa

    In a blender, combine chopped tomatillos, fresh cilantro, lime juice, and chili powder. Blend until smooth. Taste and adjust seasoning if necessary.

Chipotle Cashew Crema Preparation

  1. 5

    Prepare the Cashew Crema

    Drain the soaked cashews and place them in a blender. Add chipotle in adobo sauce, water, and lemon juice. Blend until creamy and smooth. Adjust seasoning as needed.

Assembling the Enchiladas

  1. 6

    Fill the Tortillas

    Warm the corn tortillas in a dry skillet for a few seconds on each side. Spoon a generous amount of the sweet potato filling onto each tortilla, roll them up, and place seam-side down in a greased baking dish.

  2. 7

    Add Salsa

    Pour the tomatillo salsa over the assembled enchiladas, spreading it evenly.

  3. 8

    Bake

    Preheat the oven to 375°F (190°C). Bake the enchiladas for 20-25 minutes until heated through and slightly golden.

Serving

  1. 9

    Prepare Rice and Beans

    While the enchiladas are baking, combine cooked rice with chopped epazote and black beans in a saucepan. Heat over low until warmed through.

  2. 10

    Serve

    Once the enchiladas are done, serve them hot with a drizzle of chipotle cashew crema on top and a side of the rice and beans.

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