Made these tonight with flour and corn tortillas and doubled the recipe. They were a hit!!! YUM! Even my meat eater husband loved them. Going on the weekly meal list. Thanks for sharing the recipe.
The last time I made these, I had no squash or sweet potato, so I steamed some carrots...drained them really well...did the whole "mash" thing, and added them to the beans...must have worked since my Vegan People didn't rebel.....I do love your videos, Jill...i'm still finding ones to watch!
Oh my happy tummy! I made these last night for my hubby and friend and of course me! My friend who never finishes her plate...(she always leaves a few bites) ate the ENTIRE thing! Delish!
This is an awesome recipe! Very flavourful. I made corn tortillas for the first time and stuffed them FULL, just like you, and they were very satisfying. Thanks, Jill, for sharing Thug Kitchen’s recipe. I’ll have to search for their book.
OH YUM!!! I LOVE your idea of putting a baking sheet over top of the casserole dish instead of aluminum foil! Your are one smart vegan cookie!!!!!!!!!!!
I just discovered your channel and I LOVE it. The format that you use for your videos is perfect and shot in a way I haven't seen much of. Plus, what a beautiful family you have! 😁
+Corrina Sanchez THANK YOU, Corrina!! Did you subscribe? I don't want to miss the fun we have here. I host live broadcasts every Tuesday and Thursday night 7pm central. I'd love to have you join us. To join me on Live Broadcast days, download the HangWith app to your smartphone. It's free and available for Android and iPhone. Set up your account then search my name Jill McKeever or by #plantbased. When you've found me, follow me. When I start a live broadcast, the app will notify (ding!) you when I go live "Jill McKeever wants to Hang w/ you" it will say. Now if you don't want to use your smartphone, you can watch on your desktop/laptop from my HangWith broadcast page at: hangwith.com/user/jillmckeever I have a broadcast routine, occasionally life interrupts and I miss a day, but that's maybe once a month. We get together for 1 hour to talk about food, our week, cooking, recipes, exercise, the ups & downs of living plant-based, food, family, and occasionally some dancing. My broadcast schedule is Tuesday and Thursday nights, 7:00pm central time
I made this recipe today...totally amazing. It was my first Simple Daily Recipe. I wanted to make the cashew cream from the other enchilada recipe but didn't have cauliflower so I made the really cheesy vegan cheese sauce instead. Amazing!
for people sensitive to spices (like myself) , just try putting much less spices then what the recipe calls for. That's what I do and it usually works!
I'm so very glad I found your channel! I made these last night and they were amazingly simple to make. Very delicious! I added sweet corn just because I had some on hand and bought some vegan enchilada sauce. Will definitely make again. BTW, I also had some filling left and made it into a burger patty that I brought to work today. Very versatile recipe!
+Ark Queue Welcome to Fantasy Island! I'm so glad you're here. Thank you for coming back to tell me about your success! I like the idea of making the filling into patties. Did you have to add flour and binder to make that happen?
I added bread crumbs and a flax egg and put it about 10 minutes per side under the broiler. They were still very moist inside. Next time I think I will add vital wheat gluten instead of bread crumbs.
OH my gosh Jill...this is amazing! I haven't tried the finished product yet, waiting for the oven to warm up. But I'm SO glad I didn't nibble the filling till I was almost done...there wouldn't have been a finished product if I had!!!! I must try the filling in the Instant Pot to put over rice (or not ;p). Stay tuned for Instagram pic later tonight.
Missing your videos, Jill! This one is one I keep returning to... and I make it like you do, with sweet potato, no squash. So, so, tasty! It’s my go-to enchilada recipe. Thanks for all you do, and hope you’ll post more soon. 💕
Your singing at 7:10 *I'm dyyyying* LOL! Can't wait to make this...Geez I've missed your videos Jill! Hope your recipe videos continue to come back with a vengeance ;)
+Camille&Bambi I try to produce a recipe video for every worthwhile recipe I encounter. Honestly, I make some not-so-great meals, too, but they don't make it here. Do you like the "What We Ate" style of vids I've posted? I'd post a short clip everyday to this channel but I couldn't guarantee it would always be focused on a recipe. I'm considering producing a weekly "Reading Comments" series to share the good questions I get throughout the week. Would you watch it? And what do I do that you enjoy MOST?
+Simple Daily Recipes To be honest, I'm just addicted to your authenticity so I would happily watch ANY video you made. Whether it be a what i ate in a day or even a grocery haul/answering comments video...You are just so fun and I love your family too! Just keep doing what your doing and make it fun so your work is enjoyable! ♡♡♡
I made these last week and they were so good! I had a friend come over to help me eat them because I thought I'd have to deal with a ton of leftovers if I didn't. There were no leftovers, haha. Making them again tonight and trying the fat free vegan cheese dip you have on your channel. Thanks for posting!
Awesome Jill: This must be our favorite go-to dinner! It's quick, easy and soooo delicious. To make it even faster at dinnertime -I put together the enchilada sauce in the morning and set it aside. For the bean mixture I smash in a baked (peeled) sweet potato leftover from the previous night's dinner. Yummy! Yummy!
Jill I am so glad that I ran across your video. This is one of my favorite recipes! I had made this a few months ago and was looking everywhere for your video to remake them! thx again!
I actually made it for breakfast this morning and it was great. My tortillas are too small to roll and I was in a hurry so I took some shortcuts (added seasonings to the onions, garlic and beans and didn't make the sauce). I had a mashed sweet potato in the freezer which I added. And then I made sandwiches using the filling and tortillas. Excellent. Thanks for all your good info.
Jill, I have to tell you - this is fabulous. I took the leftover filling, rolled it in my small corn tortillas and put them crosswise in a loaf pan with a little filling on top. Covered with foil and baked. YUM wish I had more.
I do the old school method of soaking and blending ancho chilies into paste instead of chili powder. So, I would switch it up a bit, and blend a roasted red pepper with some smoked paprika and/or liquid smoke, plus a little cumin to make the smoky element more pronounced.
I am kinda new to enchiladas and almost passed this video by, thinking I wouldn't like the sweet potato in it, but it looks good and, for me, would probably taste better than the squash. I think you got me at maple syrup on the sweet potatoes. : ) Now that my son has married and left his mommy, I don't make enchiladas because I don't know how long they will keep.and don't think I can eat a pan full, even over a few days. How long do they keep in the fridge? Do they freeze? Should I make the filling and freeze that, then make small batches or should I just make a small batch each time? Thanks. I like Mexican food, but am more used to making Italian and Asian at home and don't know how things freeze or keep in the fridge.
+The Plant Eaters Thank you! Today I was going over making a carrot dog video with the kids. I plan to use your recipe but shoot the vid in a totally different way from my usual production. I'm thinking of all the kids out there who watch my vids with their moms. They are going to get a kick out of it. Single folks and those without a sense of humor may unsubscribe but the video will be fun.
Pasilla peppers would be a nice alternative, they're not hot and have a lot of flavor. Or even a mix of roasted sweet bell peppers, it. Would have more of a fajita type flavor. I have his urge to add something else to this recipe, but I can't figure out what - maybe chunks of zucchini?
+knitinknit THANK YOU for the chili tip. The original recipe from Thug Kitchen says to grate up 1 cup of yellow squash. Toss it in after the onions are tender, and cook for 1 minute with the spices and black beans.
excellent recipe! and it's teen-approved, so ya know it's gotta be good!!! I was wondering if maybe smoked paprika and/or some liquid smoke might be good replacements for the chili powder? Anyways - LOVE YOUR VIDS!
What subs would you recommend? I can only handle very little soy or tomato. It's weird because I can make Salsa Verde with Tomatillos and I'm fine but any more than a couple cherry tomatoes and my face will itch, burn and peel.
chili powder sub suggestion: smoked paprika? It's still very flavorful, goes with the other ingredients and is NOT spicy. That is what I would use. WAIT A MINUTE!!! What? No Instant Pot? (woot! woot!) No liquid smoke? No dancing? Who ARE you? Next, you'll be saying you are back to eating MEAT!!! :(
+I Go Plant I struggled with the idea of using the ipot to cook the sweet potato. Then I figured since the sweet potato and the sauce needed the same amount of cooking time, it would be just as easy to steam the potato on the stove top. Which that way turned out to be better because I needed the water for the onions.
I have a sensitive stomach to spicy. I still eat spicy foods I just use less spice. For this recipe the amount of chili powder would have killed me. I would have only used 1 tbsp or less.
I made this tonight and it's AWESOME! Thank-you, Jill! I doubled the recipe, because I had faith that we would love it.❤❤❤
Love your joyful spirit ! Thanks for sharing this recipe. 👍👍👍👍👍👏👏👏👏👏💕
Made these with the cauliflower creme sauce. Simply DIVINE!
Made these tonight with flour and corn tortillas and doubled the recipe. They were a hit!!! YUM! Even my meat eater husband loved them. Going on the weekly meal list. Thanks for sharing the recipe.
The last time I made these, I had no squash or sweet potato, so I steamed some carrots...drained them really well...did the whole "mash" thing, and added them to the beans...must have worked since my Vegan People didn't rebel.....I do love your videos, Jill...i'm still finding ones to watch!
Oh my happy tummy! I made these last night for my hubby and friend and of course me! My friend who never finishes her plate...(she always leaves a few bites) ate the ENTIRE thing! Delish!
I love the way you just apply the principles and improvise to make it happen. Bless you Jill! :-)
A new favorite recipe of mine. Thank you for sharing.
+Devilyn Orseske Let me know when you bake this up. I wish I had leftovers right now. I could eat these enchiladas for several days in a row.
GURRRRLLL! Where have you been my whole UA-cam life????!!!! So glad to have found your channel! 😁👍👍👍
This is addictive. Tried it last week and have been thinking about it all week. LOL
I often use Smoked Paprika, and Sumac when looking to remove the spicy seasoning.
This is an awesome recipe! Very flavourful. I made corn tortillas for the first time and stuffed them FULL, just like you, and they were very satisfying. Thanks, Jill, for sharing Thug Kitchen’s recipe. I’ll have to search for their book.
I just LOVE Max! Makes me miss my boys. They grow up way too fast. Thanks for including him Jill.💙
+Christina Pope He is a REAL sweetheart, too. You're right; they grow up way too fast. How old are you boys now?
I just started following you and I truly enjoy your honesty and videos!
OH YUM!!! I LOVE your idea of putting a baking sheet over top of the casserole dish instead of aluminum foil! Your are one smart vegan cookie!!!!!!!!!!!
That was a great video; thank you. The last scene with your son is hilarious.
These look delicious! I have to try these!
I just discovered your channel and I LOVE it. The format that you use for your videos is perfect and shot in a way I haven't seen much of. Plus, what a beautiful family you have! 😁
+Corrina Sanchez THANK YOU, Corrina!! Did you subscribe? I don't want to miss the fun we have here. I host live broadcasts every Tuesday and Thursday night 7pm central. I'd love to have you join us.
To join me on Live Broadcast days, download the HangWith app to your smartphone. It's free and available for Android and iPhone. Set up your account then search my name Jill McKeever or by #plantbased. When you've found me, follow me.
When I start a live broadcast, the app will notify (ding!) you when I go live "Jill McKeever wants to Hang w/ you" it will say.
Now if you don't want to use your smartphone, you can watch on your desktop/laptop from my HangWith broadcast page at:
hangwith.com/user/jillmckeever
I have a broadcast routine, occasionally life interrupts and I miss a day, but that's maybe once a month. We get together for 1 hour to talk about food, our week, cooking, recipes, exercise, the ups & downs of living plant-based, food, family, and occasionally some dancing.
My broadcast schedule is
Tuesday and Thursday nights, 7:00pm central time
I made this recipe today...totally amazing. It was my first Simple Daily Recipe. I wanted to make the cashew cream from the other enchilada recipe but didn't have cauliflower so I made the really cheesy vegan cheese sauce instead. Amazing!
for people sensitive to spices (like myself) , just try putting much less spices then what the recipe calls for. That's what I do and it usually works!
Great sweet video once again.
You’re adorable and can’t wait to try this simple recipe!
I hope you like it, Jenn!
you were fun to watch. from British Columbia Canada
Looks amazing!
You crack me up!! Most entertaining..love watching your videos. :) x Cheers
I watch this video primarily for the ending. Watching Max try to eat his enchilada is painful and hilarious all at once!😂
I'm so very glad I found your channel! I made these last night and they were amazingly simple to make. Very delicious! I added sweet corn just because I had some on hand and bought some vegan enchilada sauce. Will definitely make again. BTW, I also had some filling left and made it into a burger patty that I brought to work today. Very versatile recipe!
+Ark Queue Welcome to Fantasy Island! I'm so glad you're here. Thank you for coming back to tell me about your success! I like the idea of making the filling into patties. Did you have to add flour and binder to make that happen?
I added bread crumbs and a flax egg and put it about 10 minutes per side under the broiler. They were still very moist inside. Next time I think I will add vital wheat gluten instead of bread crumbs.
I am over here drooling. I can not wait to try these!!!! (Binge watching your videos)
I fully support binge watching on my channel.
That looks amazing! I bet you could add some cacao powder to the enchilada sauce to make mole??
I want to see you in person!!!!! Your the best
Another great video, Jill. I keep waiting for another REO Speed wagon song, my kids and I favorite!!
+Danielle HL LOL! THANK YOU!
OH my gosh Jill...this is amazing! I haven't tried the finished product yet, waiting for the oven to warm up. But I'm SO glad I didn't nibble the filling till I was almost done...there wouldn't have been a finished product if I had!!!! I must try the filling in the Instant Pot to put over rice (or not ;p). Stay tuned for Instagram pic later tonight.
...and I'm going for my 9yo daughter's approval too..although I really have no doubts about this one.
+Unlikely Vegan LOL, those kids can be tough to please. I've seen good meals shot down with one look and a sniff.
This looks so delicious! Thanks for the recipe!
great video. my mouth was watering I cannot wait to make these!
+lizzyslife Let me know how it turns out for you.
Missing your videos, Jill! This one is one I keep returning to... and I make it like you do, with sweet potato, no squash. So, so, tasty! It’s my go-to enchilada recipe. Thanks for all you do, and hope you’ll post more soon. 💕
Your singing at 7:10 *I'm dyyyying* LOL! Can't wait to make this...Geez I've missed your videos Jill! Hope your recipe videos continue to come back with a vengeance ;)
+Camille&Bambi I try to produce a recipe video for every worthwhile recipe I encounter. Honestly, I make some not-so-great meals, too, but they don't make it here. Do you like the "What We Ate" style of vids I've posted? I'd post a short clip everyday to this channel but I couldn't guarantee it would always be focused on a recipe. I'm considering producing a weekly "Reading Comments" series to share the good questions I get throughout the week. Would you watch it? And what do I do that you enjoy MOST?
+Simple Daily Recipes To be honest, I'm just addicted to your authenticity so I would happily watch ANY video you made. Whether it be a what i ate in a day or even a grocery haul/answering comments video...You are just so fun and I love your family too! Just keep doing what your doing and make it fun so your work is enjoyable! ♡♡♡
I made these last week and they were so good! I had a friend come over to help me eat them because I thought I'd have to deal with a ton of leftovers if I didn't. There were no leftovers, haha. Making them again tonight and trying the fat free vegan cheese dip you have on your channel. Thanks for posting!
You crack me up and I really needed a smile today. Thank you!
Awesome Jill: This must be our favorite go-to dinner! It's quick, easy and soooo delicious. To make it even faster at dinnertime -I put together the enchilada sauce in the morning and set it aside. For the bean mixture I smash in a baked (peeled) sweet potato leftover from the previous night's dinner. Yummy! Yummy!
You are so smart! I'm going to try your way next time I make these. THank you for sharing!
Jill I am so glad that I ran across your video. This is one of my favorite recipes! I had made this a few months ago and was looking everywhere for your video to remake them! thx again!
We love this one too! We have enchiladas every Thursday night. :D
I'll be there! 😉😉😁😁
I made these tonight and they were fantastic! I'm trying the one with the cream sauce next time. Thank you for the recipe. :-)
looks great. what skillet is that?
I love your videos so much, you are so full of life
+ashm1411 OH THANK YOU :D
I love Thug Kitchen! New subscriber!
This looks great. Thank you.
Let me know when you make it , elainejan :D
I actually made it for breakfast this morning and it was great. My tortillas are too small to roll and I was in a hurry so I took some shortcuts (added seasonings to the onions, garlic and beans and didn't make the sauce). I had a mashed sweet potato in the freezer which I added. And then I made sandwiches using the filling and tortillas. Excellent. Thanks for all your good info.
Jill, I have to tell you - this is fabulous. I took the leftover filling, rolled it in my small corn tortillas and put them crosswise in a loaf pan with a little filling on top. Covered with foil and baked. YUM wish I had more.
I do the old school method of soaking and blending ancho chilies into paste instead of chili powder. So, I would switch it up a bit, and blend a roasted red pepper with some smoked paprika and/or liquid smoke, plus a little cumin to make the smoky element more pronounced.
It's hot but he won't stop eating it! That's how you know it's good. Lol
+Melissa J You caught that too? I'm planning on making them again this weekend. And this time, I'm doubling up! I did not get my fill the other night.
Oh God I love your videos 😍🙌🏻💖
You're fun.
I am kinda new to enchiladas and almost passed this video by, thinking I wouldn't like the sweet potato in it, but it looks good and, for me, would probably taste better than the squash. I think you got me at maple syrup on the sweet potatoes. : )
Now that my son has married and left his mommy, I don't make enchiladas because I don't know how long they will keep.and don't think I can eat a pan full, even over a few days. How long do they keep in the fridge? Do they freeze? Should I make the filling and freeze that, then make small batches or should I just make a small batch each time?
Thanks. I like Mexican food, but am more used to making Italian and Asian at home and don't know how things freeze or keep in the fridge.
what brand of pots and frying pan do you use? they look very nice. I also like the one that has a spout.
I like the Green Pan brand.
I have to make this asap!! Great video as usual Jill!!
+The Plant Eaters Thank you! Today I was going over making a carrot dog video with the kids. I plan to use your recipe but shoot the vid in a totally different way from my usual production. I'm thinking of all the kids out there who watch my vids with their moms. They are going to get a kick out of it. Single folks and those without a sense of humor may unsubscribe but the video will be fun.
Simple Daily Recipes Hahaha, Fun! I can't wait. I'm sure everyone will love it!!
+Simple Daily Recipes this is in the oven right now!!! I can't wait to eat!!!
+The Plant Eaters I wish. I was there with you, I'm starving!
I use mild chili powder. It’s hard to find though :( I buy mine at central market. In the bulk bin section. It has the flavor, but no heat.
Hello....how many carbs in these enchiladas?....thank you.
That looks yummy! Have you ever poured some of your cheese sauce on them?
+MISSJHON Not yet! They're pretty tasty on their own.
I love that big frying pan. What kind is it?
+MISSJHON It's one of those Green Pans. I bought it YEARS ago, maybe at Target or The Kitchen Collection Store. It's been a good pan.
MISSJHON a
Pasilla peppers would be a nice alternative, they're not hot and have a lot of flavor. Or even a mix of roasted sweet bell peppers, it. Would have more of a fajita type flavor. I have his urge to add something else to this recipe, but I can't figure out what - maybe chunks of zucchini?
+knitinknit THANK YOU for the chili tip. The original recipe from Thug Kitchen says to grate up 1 cup of yellow squash. Toss it in after the onions are tender, and cook for 1 minute with the spices and black beans.
excellent recipe! and it's teen-approved, so ya know it's gotta be good!!! I was wondering if maybe smoked paprika and/or some liquid smoke might be good replacements for the chili powder? Anyways - LOVE YOUR VIDS!
+Crunchy Scott I want us to cook together some day.
You are right
I don't know why, but this may be my favorite "Jill" video. :)
+Bunny Wilson When the "why" hits you, tell me what it is so I can keep doing it ;D
What subs would you recommend? I can only handle very little soy or tomato. It's weird because I can make Salsa Verde with Tomatillos and I'm fine but any more than a couple cherry tomatoes and my face will itch, burn and peel.
chili powder sub suggestion: smoked paprika? It's still very flavorful, goes with the other ingredients and is NOT spicy. That is what I would use. WAIT A MINUTE!!! What? No Instant Pot? (woot! woot!) No liquid smoke? No dancing? Who ARE you? Next, you'll be saying you are back to eating MEAT!!! :(
Instead of Chili powder, one could use cocoa powder and make a 'mole' sauce. I believe it is Mexican.
Oh I like the way you think! Thank you for the tip!
Paprika and smoked paprika would give flavor without heat
High five! Another great recipe. No Ipot???? My husband looked into the pot last night and said "something is wrong". the pot was empty. OOOOOH!
+I Go Plant I struggled with the idea of using the ipot to cook the sweet potato. Then I figured since the sweet potato and the sauce needed the same amount of cooking time, it would be just as easy to steam the potato on the stove top. Which that way turned out to be better because I needed the water for the onions.
ever sauté onion in water in the microwave for one minute?
😇💜😇
I have a sensitive stomach to spicy. I still eat spicy foods I just use less spice. For this recipe the amount of chili powder would have killed me. I would have only used 1 tbsp or less.
Your kid is so funny
I'd say add cumin coriander oregano instead of chili