About this Recipe
These no-bake vegan enchiladas are creamy, tangy, and ready in just 30 minutes—no oven required. Soft corn tortillas are filled with tender sweet potatoes, drenched in vibrant salsa verde, and topped with a smoky poblano cashew crema. It’s the kind of easy, plant-forward comfort food that works for lunch, dinner, or meal prep.
Why You’ll Love This Recipe
- Quick & easy: On the table in 30 minutes.
- No baking, no frying: Just warm tortillas and fresh sauces.
- Flavor-packed: Sweet, smoky, and tangy all at once.
- Naturally vegan & gluten-free.
- Great for meal prep: Make the sauces ahead for effortless weekday dinners.
ingredient notes
- Sweet potatoes: You can also use roasted butternut squash.
- Tomatillos: The key to a bright, authentic Mexican salsa verde.
- Poblano pepper
- Cashews: Almonds or sunflower seeds work too.
- Corn tortillas: Look for thick, 100% corn tortillas to prevent tearing when dipped in sauce.
How to Make No-Bake Vegan Enchiladas
- Make the salsa verde: Remove the husks from the tomatillos and simmer with the onion and garlic until soft. Blend with cilantro, salt, and water. Adjust seasoning.
- Cook the sweet potatoes: In a large skillet, sauté the onion in oil until golden. Add diced sweet potatoes and salt. Cook until fork-tender, stirring occasionally.
- Roast the poblano: Char the pepper directly over the flame or on a griddle until the skin is blackened. Let it cool, then remove the stem (you can keep the seeds for spice).
- Blend the poblano crema: Drain the soaked cashews, then blend them with the roasted poblano, lemon juice, vinegar, onion, salt, and water until smooth and creamy.
- Warm the tortillas: Heat each tortilla on a dry skillet until pliable.
- Assemble the enchiladas: Dip each tortilla in warm salsa verde, fill with a few spoonfuls of sweet potato, roll, and place seam-side down. Spoon over more salsa and drizzle with poblano crema.
- Serve immediately with rice, beans, or a crisp salad.
Variations
- Spicier: Add a serrano or jalapeño to the salsa verde.
- Milder: Skip the chiles or remove the poblano veins and seeds.
- Protein-packed: Add black beans, lentils, or tofu to the filling.
- Nut-free: Swap cashews for pumpkin seeds or silken tofu for a creamy poblano sauce.
TIPS TO MAKE THE ENCHILADAS
- Heat the corn tortillas until pliable so they do not break when folded in half.
- Use corn tortillas that are not too thin because they can fall apart when you put them in the sauce.
- Put the salsa verde on a large plate or in a large pot so you can submerge the tortillas without folding them.
- Have all the ingredients to make the enchiladas very hot, and serve them immediately
Serve these vegan no-bake enchiladas with
- Brown rice or Mexican white rice: the rice absorbs the sauce, and I promise you those snacks are the best.
- Refried beans: You can make the refried beans in an Instant Pot or healthy refried beans, but even canned beans would taste good here.
- Brussels sprouts salad or kale salad.
No-bake vegan enchiladas
If there’s one easy Mexican dinner you’ll want on repeat, it’s these no-bake vegan enchiladas. Sweet potatoes meet zesty salsa verde and a silky poblano crema in a 30-minute recipe that feels cozy, fresh, and totally doable for any night of the week.
Equipment
Ingredients
- 12 corn tortillas
- 3 cups diced sweet potatoes
- 1 cup diced onion
- 1 tablespoon of neutral flavor oil
- pinch of salt
Salsa verde
- 10 tomatillos
- 3 garlic cloves
- 1/2 medium onion
- 1 handful of coriander
- 1 cup of water
- a good pinch of salt
Chile poblano crema
- 1 poblano pepper, roasted
- 1 cup raw cashews soaked for 30 min.
- 2 tablespoons minced onion
- 1 tablespoon of lemon juice
- 1 teaspoon apple or white cider vinegar
- 1/4 teaspoon salt
- 1/4- ½ cup of water
Instructions
Salsa verde
- Remove the husk from the tomatillos. Cook all the ingredients fot the salsa verde together, blend when the tomatillos are soft. Check for salt and adjust if necessary.
Sweet potatoes
- Put the tablespoon of oil in a hot skillet. Add the onion and leave for a few minutes until it begins to brown. Add the sweet potatoes and a pinch of salt. Turn them constantly until the sweet potato offers no resistance.
Poblano crema
- For the poblano crema, roast the poblano pepper on a pan, oven, over the stove or in a toaster oven. Drain the cashews and add them to the the blender along with the rest of the ingredients, including the poblano. Add 1/4 to 1/2 cup of water depending on the consistency you want for the crema. Check for salt.
Enchiladas
- To assemble the enchiladas, soak a hot corn tortilla in the salsa verde. Fill with two or three tablespoons of sweet potatoes, close and bathe with more sauce and finish with the poblano crema.
Video
Notes
You can use almonds if you can’t get the raw cashews. The longer they soak , the creamier the sauce is.
Once the poblano pepper is toasted, remove the stem. I leave the skin and the seeds. The charred skin gives the smoky flavor to the sauce and the seeds for the spiciness.
Nutrition
Calories: 351kcalCarbohydrates: 52gProtein: 9gFat: 14gSaturated Fat: 2gSodium: 165mgPotassium: 708mgFiber: 8gSugar: 9gVitamin A: 9595IUVitamin C: 29mgCalcium: 87mgIron: 3mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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I am Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes — some Mexican, mostly plant-based — that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I am also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications. Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I would love to hear about you! Send me a DM on Instagram, and we can talk all things food 🍽️✨