Super-easy and healthy enchiladas (VG, GF option, Oil Free)

So Chris did the honours and shared our very first recipe here, which is one of our favourite brunch options. That frittata is the best thing to have on a Sunday morning, whether it’s sunny or rainy.

Another recipe we fell in love with is inspired by The Happy Pear’s vegan oil-free enchiladas. We love Steve and Dave, and not only for their delicious recipes, but also for their life philosophy and upbeat nature. The first time we made this, we didn’t have any corn so we used kidney beans instead, and we really loved how they turned out. It’s a delicious, healthy and hearty recipe. We’ve since tried it with corn too and also with butter beans (pictured below), and whilst they are still super tasty, our favourite version is still the one with kidney beans. To make it gluten free, simply swap the wholewheat tortillas with corn ones. We’ve also made a couple of small tweaks to the cashew cream sauce – hope you enjoy it 🙂

Super-easy and healthy vegan enchiladas

  • Servings: 3-4
  • Difficulty: Easy
  • Rating: ★★★★★
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An easy, healthy and hearty dish that is a great mid-week dinner option!


Cashew cream sauce

  • 100g cashews
  • 1/2 lime juice
  • 12 tbsp non-dairy milk of choice
  • 1/2 tsp garlic powder
  • 2-3 tbsp nooch (nutritional yeast)
  • salt and pepper to taste


  • 6 wholewheat tortillas or 3 large wholewheat ones (use corn tortillas if GF)
  • 200ml veg stock
  • 200g tomato puree
  • 1/2 tsp ground chili
  • 1 tsp garlic powder
  • 1 tsp ground cumin
  • 1/2 tsp salt
  • 1/2 tsp onion powder
  • juice of half a lime
  • 1 tbsp maple syrup
  • 1 can black beans
  • 1 can kidney/butter beans
  • 200g chopped roasted peppers
  • 2-3 spring onions, also known as scallions (optional)
  • sliced red chilli (optional)


  1. Pre-heat the oven to 250°C
  2. Steep 100g cashews in hot water for 5 mins, then drain and rinse them
  3. In a jug, mix the veg stock, tomato puree and the spices, then add lime juice and maple syrup and stir
  4. Pour half of the sauce into a big bowl, then add the beans and roasted peppers to the bowl and mix
  5. Fill each tortilla with the mix, wrap it and add it to a rectangular baking tray
  6. Top with the leftover sauce and bake for 5 minutes, until it gets slightly charred around the edges
  7. Whilst the enchilladas are in the oven, make the cashew cream by combining the cashews with all the other ingredients in a blender
  8. Dish the enchilladas up and then top with the cashew cream sauce, spring onions and sliced chilli (if using)