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Craving Mexican? The flavors in these enchiladas will satisfy your taste buds. Soyrizo mixed with black beans, red enchilada sauce, and cashew sour cream makes an incredible combination!

I swear, I always get my best ideas when driving in the car. Cruising along, the music’s playing, I’m day dreaming (but paying attention to the road, of course), then all of a sudden a light comes on. These enchiladas came from one of those moments.

I think what I love best about these, is the fact that they can please any crowd, vegan and omnivore alike. I’ve received some of my largest praises, from both sides of the food court, by making this yummy meal. What is it about them that has people hooked? I’d say its the cashew cream. So yummy, and the cashew sauces on these enchiladas are how I got my latest nickname, “Mrs. Cashew.” That cracks me up!

Speaking of the cashews, don’t forget to soak yours! I hate it when I go to make a recipe, made sure to have all the ingredients, but then realize there was a portion I would have needed to of started hours prior. Usually, it’s something simple, like putting some cashews in water. I like to soak mine overnight, but they should be fine after four hours, less if you first boil the water to get it nice and hot. However, if you do not have a high-speed blender, the cashews will need to be soaked overnight.

Now let’s talk tortillas. You’ll notice in the picture, the tortillas I used have a greenish color, that’s because along with corn, there is cactus in them as well. Any corn tortillas will work, but I’ve been in love with these tortillas de nopal (cactus tortillas), ever since I first discovered them. I try to use them in place of regular corn tortillas as much as possible. I’m in Southern California, and buy them from my local tortilleria, which are common down here, but of course, depending on where you live, they may not be available to you. I’ve never found them in a “regular” grocery store, but do find them at my local health food store, and have seen them online. What do I like best about these? They’re less calories and less carbohydrates then plain corn (I believe the ones I buy are a third less), and I buy them freshly made, so you really can’t beat that. The taste however, is very similar to a regular corn tortilla, so I don’t think you’d compromise this dish if you’re unable to find them.

As far as the soy chorizo goes, I like to buy El Burrito brand for this recipe, but I suggest using whichever one is your favorite. If you like one with a “meatier” texture, you might want to try Trader Joe’s which I sometimes use as well.

You’ll see in the ingredients list below, I’ve included avocado slices and store-bought vegan sour cream as additional toppings. Store-bought vegan sour cream has a different flavor from the cashew sour cream made for the inside of the enchiladas, and the store-bought variety will not work as a substitute for the filling. Many enjoy these enchiladas as is, without any toppings, I’ve just always been a huge sour cream fan, and I’m rather saucy, so I like to include a little something extra on top of mine.

Okay, now that you’ve listened to me babble away over these, we should get to the recipe, but first I have a request. If you love these like I do, please leave a comment below, or take a pic and tag me on Instagram, @veggiesattiffanis.