Sweet potato & black bean enchiladas with avocado-cilantro cream sauce from The Oh She Glows Cookbook: Over 100 Vegan Recipes to Glow from the Inside Out (page 147) by Angela Liddon

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute gluten-free corn tortillas for sprouted grain tortillas, and mild oil for vegan butter.

  • Hannaha100 on June 14, 2020

    I thought this was delicious! Instead of her enchilada sauce I mixed a shop bought packet with 2 cartons passata to try to tone down the spice. Amount was a bit more than the recipe but seemed to work well. Unfortunately still too spicy for 4yo but toddler loved it (I think she thought it was lasagne). Neither would eat the avocado cream (I halved the coriander). I added a packet of veggie chicken chunks that needed using and some leftover grilled mushroom to filling which was nice but not necessary. 1 medium large sweet potato was about right. Used slightly less than a cup measure to fill tortillas - filled 6. Would absolutely make again although may have to tone down the sauce for little ones.

  • PatriceBeaulieu on May 29, 2020

    This is one of my go-to recipes. I freeze any left overs. The avocado-cilantro cream sauce is wonderful and can be used on tacos.

  • Alro9 on June 16, 2015

    This was a delicious and very filling dish. I didn't love the quick enchiladas sauce recipe in the book - and would probably make my own spicy tomato sauce in future. There also wasn't the volume of sauce needed to do what was suggested in the recipe - provide a base and topping to the enchiladas which was a bit annoying when I was about to put the dish in the oven and made the end result a bit drier than ideal. However, the avocado cream with lime was fantastic and the filling was so delicious I took leftovers to eat for lunch with a little bulgar wheat the next day. The only other change I made, as I am not vegan, is that I added some feta cheese before baking which went very well, but wasn't required from a flavour point of view but made the dish more substantial.

  • Zosia on May 08, 2014

    Delicious, family-friendly meal that was a hit, even with the carnivores. Spice level was easily adjusted to taste and the enchilada sauce and avocado cream prevented the dish from being too sweet. I substituted fresh garlic for garlic powder.

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