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  • Prep-time: / Ready In:
  • Makes 2 cakes

These healthy vegan enchiladas prove that everything is better in cake form. Each layer of these generously filled cakes has a different hearty filling melded together with enchilada sauce. This recipe takes some time to assemble, but it’s fun and delicious and built to impress. Make your own oil-free enchilada sauce using our tasty recipe, or look for some at the store.

Ingredients

  • ½ cup raw cashews
  • 2 tablespoons nutritional yeast
  • 1 tablespoon lemon juice
  • Sea salt and freshly ground black pepper, to taste
  • 1 15-oz. can black beans, rinsed and drained
  • ½ cup cooked brown rice
  • 2 tablespoons fresh cilantro, snipped
  • 2 teaspoons taco seasoning
  • 2 medium red-skin potatoes, cut into 1-inch pieces
  • 2 cups mushrooms, thinly sliced
  • 2 orange bell peppers, finely chopped (2 cups)
  • 1 medium red onion, finely chopped (1 cup)
  • 2 cloves garlic, minced
  • ½ teaspoon ground cumin
  • 7 cups chopped Swiss chard
  • 10 6-inch corn tortillas, divided
  • 4 cups oil-free enchilada sauce, divided
  • ½ cup pico de gallo, homemade or store-bought

Instructions

  1. For cashew cream, in a small bowl combine cashews and ½ cup hot water. Let stand 20 minutes. In a blender combine cashew mixture, nutritional yeast, and lemon juice. Cover and blend until smooth. Season with salt and black pepper.
  2. Preheat oven to 350°F. In a medium bowl mash the black beans. Stir in the brown rice, the cilantro, and the taco seasoning.
  3. Place the red potatoes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 20 minutes or until very tender. Remove and mash potatoes.
  4. Meanwhile, in another large saucepan cook the mushrooms, the bell peppers, the onion, the garlic, and the cumin over medium 10 minutes or until onion is golden, stirring frequently. (The mushrooms will release enough liquid to prevent vegetables from sticking.) Season with salt and black pepper.
  5. In an extra-large skillet cook the Swiss chard over medium-low 3 to 5 minutes or until slightly wilted. Remove from heat. Toss with ¼ cup of the cashew cream.
  6. Layer 1: Using two 11-inch pie plates or shallow 8-inch baking dishes, place a tortilla in each plate. Spread ¼ cup of the enchilada sauce and half of the bean mixture over each tortilla.
  7. Layer 2: Top each stack with another tortilla; press lightly. Spread ¼ cup enchilada sauce and half of the mushroom mixture over each stack.
  8. Layer 3: Add one tortilla, ¼ cup enchilada sauce, and half of the mashed potatoes to each stack.
  9. Layer 4: Add one tortilla, ¼ cup enchilada sauce, and half of the chard mixture to each stack. Top with the remaining tortillas and spread stacks generously with enchilada sauce, reserving some of the sauce for serving.
  10. Bake cakes 25 to 30 minutes or until heated through. To serve, warm the remaining enchilada sauce. Serve cakes with remaining enchilada sauce and cashew cream and the pico de gallo.
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Comments (13)

(4.57 from 7 votes)
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JG3 months ago
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I have yet tomake this hence the four starts. I am needing sugstions for what touse in place of mushrooms because I absolutely loathe them.

Linda5 days ago
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Eggplant or zucchini/summer squash work well as a mushroom sub in most dishes. I usually peel the eggplant and leave the skin on the Zuni/summer squash. Then just slice the sub into pieces approximating the cut mushrooms.

Denise1 week ago
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Just skip the mushrooms. I know I will when I make this. Hate mushrooms, and I don’t need any substitute lol

Della Williamson1 week ago
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A decent sub for mushrooms depends on your taste but we use most often tempeh or tofu. Even used cucumber in a pinch. My preference is caramelized onions.

BC6 months ago
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This was very good. Need to resist the urge to use ALL of the filling for each layer; I sacrificed some prettiness. If you make her linked sauce, you may need to cook it down or thicken it more. My additions were a couple of well-placed habanero peppers in th mushroom filling and in the sauce…might even have considered a third, for our tastes

Kerstin8 months ago
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Ver y good and easy to make and fast to eat , thank you

Natalie8 months ago
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These are a bit labor intensive but worth it. My husband and I decided to make three cakes instead of two (as stated in the recipe). There was plenty of filling to do so and they were still sizable. The two of us were able to get three meals out of one recipe. Only change we made was sub kale for chard since that’s what we had on hand. It was still great! We’ll definitely make these again.

Marilyn11 months ago
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My husband and I enjoyed this recipe very much last month for cinco de mayo. It was delicious! I used a large spring foam pan to make a big one instead of 2 small ones and cut it into triangles. I look forward to making it (I mean eating it) again.

Robin12 months ago
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My family loves this! I have made several times. I use low sodium taco seasoning. Have used sweet potatoes instead of white potatoes. Spinach instead of chard. Easy to mix up ingredients. It does take some time to do all the prep. Also, enchilada sauce is an important ingredient. Use your favorite. Great as a leftover!! We get at least 3 meals out of this. We are a family of 3.

Anne12 months ago
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Great recipe! The black beans are a great protein for this delicious meal. I love the potatoes as part of the dish. I kept the rice on the side and focused on veggies. I love cashew cheesy sauce. My family loved it! Thank you!

Jamie Eatmon4 months ago
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A low carb vegan

Lorraine Linzenberg1 year ago
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I have to say that I did not follow the recipe exactly. I thought it was too much carbs with the potatoes, rice and corn tortillas so I omitted the tortillas. Still layered casserole. if I had corn kernels I would have added them. The taco seasoning I used seemed too salty. Overall it was good but it took me over an hour to prepare

Mary9 months ago
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You didn’t follow the recipe but still felt compelled to trash it with a poor review? Why do folks do this? We love you FOK. ❤️

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Darshana Thacker Wendel

Darshana Thacker Wendel is a vegan chef specializing in whole-food, plant-based cuisine. A graduate of the Natural Gourmet Institute, she is the author of the Forks Over Knives: Flavor! cookbook, recipe author for the book Forks Over Knives Family, and recipe contributor to The New York Times best-selling book The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives magazine, and LA Yoga magazine online. Visit darshanaskitchen.com for more.

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