Homemade Enchiladas + Sour Cream {from scratch}

June 1, 2016

Homemade Enchiladas + Sour Cream {from scratch} by Faring Well #vegan

Here is where I say something witty. I start a story, or grab your attention with an unexpected fact of some kind. I love writing stories. I love sitting at my keyboard each week crafting a mess of words to share with you, hoping to inspire as well as to be inspired. Ideas whirring around in my head, guided by my emotions. Something funny. Something serious. Something playful. “Something” being the key word. However I sit here now with “nothing”. Has nothing happened? No, loads have happened. Am I boring? Maybe at this moment. But truly, I feel a bit numb. I’m happy. Cheery, really. But a little run down, mentally.

We are significantly happier to be home, however, we are in a state of limbo where everything is “in progress”. Even this post, as I write here, is “in progress”. Our home search. New business developments. Trip planning. The laundry. Its all “in progress”. My brain is trying to handle all of the half-completed-circles. Dropping them all at times to give in and be happy. But shortly after having to pick them back up again, and try to balance which ones to chip away at first. I feel a little harried. If that’s the right word. But I am still excited about it all. I just wish some things would “complete”. I wish I could feel “settled”. But I suppose these times are what make those times feel the best. So I’m hanging in there, and making enchiladas.

Homemade Enchiladas + Sour Cream {from scratch} by Faring Well #vegan

This is my ideal comfort food. Soft tortillas wrapped and slathered in sauce. Baked and topped with a cool sour cream. A little fresh crunch from the shredded lettuce. This recipe has so many wonderful flavors, yet is really comprised of the simplest ingredients. Just the good ones. That’s really what makes a dish – not how many flavors its working, but how many good ones. Although the idea of making homemade tortillas, sauce, and sour cream from scratch may seem a bit daunting – if you have an hour to prep this weekend and can sneak these guys in, the building of this dish during the week is a snap. It is also weirdly gratifying to bite into something so pure, having made every element yourself, and let out a deep breath because its so good. I love the simplicity of the filling. Re-heating beans on the skillet has been a favorite of mine lately. Throw in the right spices, a little olive oil, and some jalapeños – and you have a stellar enchilada filling. This sauce and sour cream combo blew my mind. Watch how simply they are to throw together on my show here, and even take a peak at me rolling the tortillas here (although I realized after the show that I had rolled them too thin, follow my instructions below instead). I hope you slowly cook a meal that comforts you this week, whether it be this one or another.

Homemade Enchiladas + Sour Cream {from scratch} by Faring Well #veganHomemade Enchiladas + Sour Cream {from scratch} by Faring Well #veganHomemade Enchiladas + Sour Cream {from scratch} by Faring Well #veganHomemade Enchiladas + Sour Cream {from scratch} by Faring Well #veganHomemade Enchiladas + Sour Cream {from scratch} by Faring Well #vegan

Makes 3 servings of 2 enchiladas each, or 6 servings if paired with a side.

6 homemade spelt tortillas, 8 to 9 inches in size {recipe below}
1 batch enchilada sauce {recipe below}
1 batch of sour cream {recipe below}
1 batch skillet jalapeno pinto beans {recipe below}
shredded lettuce, fresh cilantro, and sliced jalapeños to serve

Directions: Preheat the oven to 350F. Set out a 9×13 inch casserole dish. Scoop the jalapeño pinto bean filling into each tortilla before rolling and fitting in the dish. There should be 6 and they should fit snug. Spoon the enchilada sauce over the rolled tortillas, reserving 1/2 cup of the sauce for heating and serving alongside the enchiladas later. Cover with a sheet of aluminum foil, and bake in the oven for 25 minutes.

Remove from the oven, uncover, and serve with the homemade sour cream, shredded lettuce, fresh cilantro, sliced jalapeño, and additional sauce.

Makes each of these ahead of time (except for the pinto beans) for an easy assembly during the week.

// enchilada sauce
1 1/2 cups vegetable broth
2 tablespoons tomato paste
1 large garlic clove
2 tablespoons quality olive oil
1/4 yellow onion
1/2 teaspoon sea salt
1/4 teaspoon dried oregano
1 teaspoon ground cumin
2 teaspoons chili powder
1 tablespoon fresh lemon juice
1 teaspoon pure maple syrup
a few pinches of black pepper

Directions: Blend all of the ingredients together in a blender on high for 30 seconds, or longer, until silky smooth. Store in an airtight jar in the refrigerator, use within one week.

// sour cream
1 1/2 cups raw cashews, soaked 8 hours
1/2 cup purified water
2 tablespoons fresh lemon juice
2 tablespoon apple cider vinegar
3/4 teaspoon sea salt

Directions: Drain and rinse the cashews, and add them to a high speed blender with the rest of the ingredients. Blend on high until silky smooth – stopping to scrape down the sides and help it along if needed. Taste and adjust salt if necessary, and add a tablespoon or two more of water if you wish for it to be thinner (I like mine thick). Transfer to an airtight glass jar and chill in the refrigerator for a few hours before serving. Will keep for one week in the fridge.

// spelt flour tortillas
2 cups whole grain spelt flour
1 teaspoon sea salt
1/2 teaspoon baking powder
1/4 cup quality olive oil
2/3 cups warm water

Directions: Mix the dry ingredients in a medium mixing bowl. Drizzle the oil and water over the flour and combine using a large spoon. Knead with the spoon in the bowl for a minute, or until the dough is elastic and smooth. Turn out onto a lightly floured work surface and divide into 6 equal balls. Flatten them into round disks, and cover with a towel to let rest for 15 minutes.

Heat a large, dry non-stick skillet (well seasoned cast iron or pre-seasoned pan by Staub are my favorites) on the stove over medium-high heat. Roll each ball of dough into an 8 to 9 inch disk, 1/4 inch thick (too thin and they will be crispy and break, too thick and you have pita bread). Place a single rolled tortilla on the hot skillet, and count to 30 seconds. Bubbles should form almost immediately. Flip and count to 20 seconds. Remove the tortilla from the skillet and place on a towel. Fold the towel in half to cover the tortilla to keep warm and soft. Stacking the tortillas on top of one another as you make all six.

*If after 30 seconds when you go to flip the tortilla there are no golden brown spots on the cooked side, the skillet is not hot enough – turn up the heat. If the tortilla is burning, its too hot – turn down the heat.* Use the tortillas right away, or store in an airtight container on the counter for a few days until you are ready. They can be reheated in the microwave, or in a covered cast iron pot set in a warm oven, to increase softness for rolling if necessary.

// jalapeno pinto beans
3 cups cooked pinto beans, rinsed and drained
2 tablespoons quality olive oil
1/2 teaspoon sea salt
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
1 jalapeno, thinly sliced

Directions: Combine the ingredients in a 10 or 12 inch cast iron skillet on the stove. Heat to medium, and toss while cooking for 6 to 7 minutes. They should be heated throughout, the beans showing cooked marks, and the jalapeño softened. Taste and adjust seasonings if needed. Use right away in the enchilada recipe above.

Be sure to follow me on Instagram and tag photos you post of my recipes with #FWmakers so I can see!

Homemade Enchiladas + Sour Cream {from scratch} by Faring Well #vegan


  • Reply La petite poire June 1, 2016 at 3:21 am

    Oh yum these look so delicious and I love the recipe for your “sour cream”. I can’t wait to try these out. Thanks for sharing 🍐

  • Reply Shelly June 1, 2016 at 8:23 am

    Beautiful! These look amazing!

  • Reply valentina | sweet kabocha June 1, 2016 at 8:32 am

    I LOVE enchiladas! I made them for a recipe in my cookbook and, gosh, the cashew based sauce really rocks!

  • Reply Sarah | Well and Full June 1, 2016 at 11:53 am

    Ohh Jessie, I know how you feel. Having things up in the air can be so stressful. It’s actually one of my least favorite things haha. I’d rather get something over with immediately than have it be in limbo… you should have seen me apartment hunting LOL! But things will start to resolve themselves and you’ll feel more settled soon, I just know it. Hang in there, girl <3

  • Reply betty June 1, 2016 at 4:12 pm

    despite the fact that you didn’t open with something witty, I find your “confession” really inspirational, and I feel that much more connected with you. It’s real. We all have moments like those, and especially in the creative world, I feel like to recognize it, acknowledge it – it does so much more than trying to force something out!!! Plus, who needs words when you have enchiladas??? They look so delicious. I’m amazed you made them from scratch!!! Good luck with all the transitions, and hopefully your trip planning takes you to Boston one day <3. Would love to have you and Scott over!


  • Reply Sasha Swerdloff June 1, 2016 at 4:58 pm


    These look amazing! And I can totally sympathize with the stress of being in transition. I don’t do well with it at all. Just take it easy, do some self care, and find comfort in accomplishing little tasks. And remember, you’re learning something throughout it all.


  • Reply Karly June 2, 2016 at 6:37 am

    There truly is nothing better than a homemade enchilada! Well, maybe the birth of a newborn child, but that’s about it. These look so delicious!!

  • Reply Maya | Spice + Sprout June 2, 2016 at 4:52 pm

    I really appreciate your honesty, Jessie! I feel like there can be a pressure around the internet to always be clever, or funny, or have an interesting story to tell. And really, that is not the truth for most of us. It is totally okay to feel in between things, and even though it really sucks sometimes, I am so glad you shared your feelings here. These enchiladas look SO good. xo

  • Reply Jodi June 3, 2016 at 9:11 am

    Ah I know that feeling all too well. My life IS that feeling. Moving has such a big build up, and then – waiting. Waiting to feel settled, waiting for all the pieces to fall into place. But then I think, there is no such thing as the perfect home or the perfect job, we will always be working towards something new. Life is (i think) always in progress. So I remind myself to make the most of it. Because I know that one day the day will come when we are home owners with a few little ones running around, I’ll think back to these days and remember it being pretty darn fun. And then I’ll make enchiladas. And live happily ever after :) Thank you for this, Jessie – for all of this. x

  • Reply Brooke @ Chocolate + Marrow June 3, 2016 at 10:12 am

    Gosh these look so heavenly, Jessie! Love that you made the tortillas from scratch, you rockstar! It’s funny because I can totally relate to your “in progress” experience right now (and also the effect it has on writing inspiration!) A little bit of apathy, numbness, feelings of just wanting to get from A to B because the space in between is a teensy bit stressful and maybe a little unorganized (at least in my life it is LOL.) BUT. I think it’s awesome that you’ve identified all the happiness in the space in between. Sunny weather, beaches, and these enchiladas sounds like a pretty good recipe for happiness, actually ;) Hope you have the best weekend. B and I are going camping (and testing out a couple of new campfire recipes!), which always makes me think of you. xoxo

  • Reply Sian Therese June 5, 2016 at 6:55 am

    Must try out this recipe once we settle in our new house! It looks divine. I know exactly how you feel about being incomplete and a bit mentally exhausted. It’s taken 2.5 months to buy our house, which we can now start renovating, which is a lot of fun because the house was horrendous to start with (but that will feel incomplete for a long time), we have a baby on the way, I’m moving my private practice and changing it’s direction, finally starting my blog, trying to run…. our entire life feels up in the air at the moment but it’s a phase that will pass. You’ve got each other and once a few things get ticked off the list you’ll start to feel better. xoxo

  • Reply Emily | Gather & Dine June 9, 2016 at 2:41 pm

    Moving and being in limbo is so overwhelming, but I know that somehow you WILL get through it all! Sounds like you’ve got so many exciting things going on and I’m looking forward to seeing how it all unfolds. Every component of these enchiladas sound just right and that vegan sour cream looks so creamy I can hardly believe it’s vegan. hugs to you!

  • Reply Kate Minor June 10, 2016 at 2:56 pm

    Love this. So honest and so real! We all have those days, right? This recipe looks amazing! Totally going to try it. :)

    • Reply Faring Well June 12, 2016 at 7:55 am

      Thank you Kate, so sweet of you to say <3

  • Reply Trailstewardness_Annette June 11, 2016 at 5:17 pm

    The enchilada sauce was quite runny, was it supposed to have the cashews in it for thicken?

    • Reply Faring Well June 12, 2016 at 7:55 am

      Hi there! Yes, the sauce should be runny – once baked it thickens!

    Leave a Reply