Description
Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema are a flavorful and wholesome plant-based meal perfect for any occasion.
Ingredients
Scale
- ½ cup raw cashews
- 1 clove garlic
- ½ jalapeño, seeds removed (reserve other half for topping)
- 2 tablespoons chopped cilantro
- ⅓ cup filtered water
- ¼ teaspoon salt
- 1 (15 ounce) can tomato sauce
- 2 tablespoons tomato paste
- ⅔ cup water (or broth of choice)
- ½ teaspoon apple cider vinegar
- 3 cloves garlic, minced
- 2 ½ tablespoons chili powder
- 1 ½ teaspoons cumin
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt, plus more to taste
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- 1 small red onion, roughly chopped
- 4 cups cubed butternut squash (from 1 medium butternut squash)
- 1 teaspoon chili powder
- ½ teaspoon cumin
- Salt and pepper, to taste
- 1 (15 ounce) can black beans, rinsed and drained
- 12 (6 inch) corn tortillas (preferably very soft)
- Fresh cilantro
- Avocado slices
- Remaining ½ jalapeño
- Hot sauce, if desired
Instructions
- Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch baking pan with nonstick cooking spray to prepare it for the enchiladas.
- Place ½ cup raw cashews in a large bowl and add 2 cups boiling water. Let the cashews soak for 45 minutes to 1 hour, or soak overnight in room temperature water if preferred, to soften them for the cashew crema.
- In a large bowl, combine tomato sauce, tomato paste, ⅔ cup water or broth, apple cider vinegar, minced garlic, chili powder, cumin, dried oregano, cayenne pepper, and salt. Mix thoroughly to blend all the flavors.
- Heat 1 tablespoon olive oil over medium heat in a large skillet. Add minced garlic and chopped red onion, sautéing until the garlic is fragrant, about 30 seconds.
- Add the cubed butternut squash to the skillet along with chili powder, cumin, salt, and pepper. Stir to combine, cover the pan, and cook for about 8 minutes until the squash is fork tender, stirring occasionally to avoid burning. Add a few teaspoons of water if necessary to help soften the squash.
- Transfer the cooked squash to a large bowl. Add the rinsed black beans and 1 cup of the prepared enchilada sauce. Stir well to combine the filling ingredients evenly.
- Spread about 2/3 cup of enchilada sauce evenly on the bottom of the prepared baking pan. Warm the corn tortillas in the microwave for 20-30 seconds, wrapped in a damp paper towel, to make them pliable. Spoon approximately 1/3 cup of the filling onto each tortilla, roll it up, and place seam side down in the pan. Repeat for all tortillas.
- Pour the remaining enchilada sauce over the rolled enchiladas in the pan. Bake in the preheated oven for 25-30 minutes until heated through and sauce is bubbly.
- While the enchiladas bake, drain the soaked cashews. In a high-powered blender, combine cashews, garlic, jalapeño (½ with seeds removed), chopped cilantro, ⅓ cup filtered water, and salt. Blend until smooth and creamy, adding a tablespoon or two more water if needed to reach a thick sauce consistency.
- Transfer cashew crema to a plastic bag and snip off a corner or use a spoon to drizzle over the baked enchiladas. Garnish with fresh cilantro, avocado slices, remaining jalapeño slices, and hot sauce if desired. Serve warm. Makes 6 servings, 2 enchiladas each.
Notes
- This recipe is vegan and dairy-free.
- Adjust the spice level by adding more or less jalapeño.
- Store leftovers in an airtight container in the refrigerator.
- Prep Time: 45 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 2 enchiladas
- Calories: 360
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 1g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg