Vegan Butternut Squash Black Bean Enchiladas Recipe

If you’re looking for a hearty, comforting meal that’s both plant-based and packed with flavor, this Vegan Butternut Squash Black Bean Enchiladas Recipe is exactly what you need. I absolutely love this recipe because it combines sweet, tender butternut squash with creamy black beans and a spicy enchilada sauce, all topped off with a dreamy jalapeño cashew crema that takes these enchiladas to the next level. Trust me, the first time I tried this, I knew it was a winner—and I can’t wait for you to try it too!

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Ingredients You’ll Need

The ingredients in this Vegan Butternut Squash Black Bean Enchiladas Recipe are simple yet vibrant, allowing each flavor to shine through. You’ll want to look for a sweet, firm butternut squash and ripe ingredients like a good-quality tomato sauce and fresh garlic for that extra punch.

• Raw cashews: These soak up the flavors and create the creamy jalapeño cashew crema without any dairy.
• Jalapeño: Adds a nice gentle heat to both the crema and a little extra for topping; I usually remove some seeds to control spiciness.
• Tomato sauce and tomato paste: Gives the enchilada sauce its rich, tangy base — go for no-salt-added if you prefer more control over seasoning.
• Chili powder and spices: These are key for authentic enchilada flavor; I always taste as I go to balance the heat and earthiness.
• Butternut squash: Fresh is best here for that tender, sweet bite; roasting or sautéing releases natural sugars.
• Black beans: Rinsed and drained for convenience, but make sure they’re not mushy as you still want some texture.
• Corn tortillas: Soft and pliable tortillas work best to roll smoothly without cracking.
• Fresh cilantro and avocado: Essential garnishes that bring freshness and creaminess to the final dish.

Variations

I love to tweak this Vegan Butternut Squash Black Bean Enchiladas Recipe depending on the season or what I have on hand. Feel free to switch up spices, add veggies, or spice it up differently to make it your own.

• Variation: When I want to add some greens, I stir in finely chopped spinach or kale into the squash and bean filling before assembling—it sneaks in extra nutrition without overwhelming the flavor.
• Variation: For a smoky twist, try using smoked paprika in the sauce or add chipotle powder instead of chili powder; it brings a deep richness I can’t get enough of.
• Variation: If you prefer a gluten-free option, just double-check your tortillas are certified gluten-free corn tortillas, or use homemade ones.
• Variation: Sometimes I pack in extra veggies like bell peppers or corn for a little more texture; just sauté them alongside the squash for best results.

How to Make Vegan Butternut Squash Black Bean Enchiladas Recipe

Step 1: Soak cashews and prep enchilada sauce

Start by soaking your cashews in boiling water for 45 minutes to an hour—this softens them just right for making the jalapeño cashew crema later. If you’re short on time, soaking overnight in room temperature water also works beautifully. Meanwhile, whisk together tomato sauce, tomato paste, water, apple cider vinegar, garlic, chili powder, cumin, oregano, cayenne, and salt in a large bowl until smooth. This is your rich enchilada sauce base, and letting those spices mingle early really amps up the flavor.

Step 2: Cook the filling

Heat olive oil over medium heat in a skillet, then sauté minced garlic and chopped onion until fragrant—this only takes about 30 seconds, so don’t let it brown. Toss in your cubed butternut squash with chili powder, cumin, salt, and a splash of water if needed; cover and cook for about 8 minutes, stirring occasionally, until the squash is fork tender. This part is crucial—don’t rush, because the squash needs to be soft but not mushy. Then stir in black beans and about a cup of your enchilada sauce. The combination is so cozy and satisfying, it’s hard not to nibble right out of the pan.

Step 3: Assemble and bake

Prepare your 9×13 baking dish by coating it lightly with cooking spray and spreading about two-thirds cup of enchilada sauce across the bottom. Next, warm your tortillas wrapped in a damp paper towel in the microwave for 20-30 seconds to help them roll easily without tearing. Spoon about a third cup of the filling onto each, then roll and place seam side down in the dish. Pour the remaining sauce over the enchiladas and pop them in the oven at 350°F for 25 to 30 minutes. The aroma that fills your kitchen during this time? Absolutely heavenly.

Step 4: Make the jalapeño cashew crema

While the enchiladas bake, drain your soaked cashews and blend them with garlic, half a jalapeño (seeds removed for less heat), chopped cilantro, filtered water, and salt in a high-speed blender. Blend until silky smooth, adding a bit more water if needed to get that perfect creamy drizzle consistency. I discovered this trick of using a ziploc bag with a snipped corner to pipe the crema over the hot enchiladas—it’s so much cleaner and looks pretty too!

How to Serve Vegan Butternut Squash Black Bean Enchiladas Recipe

Garnishes

I always finish these enchiladas with a handful of fresh cilantro, creamy slices of avocado, and the remaining half of the jalapeño thinly sliced for an extra kick. If you’re like me and love a fiery touch, a drizzle of your favorite hot sauce takes it over the top. These little extras add brightness and texture that contrast beautifully with the rich squash and beans.

Side Dishes

On the side, I love pairing these enchiladas with a crisp green salad or some cilantro-lime rice to soak up any leftover sauce. Roasted corn or a simple guacamole also complement the flavors wonderfully, making the meal feel complete without being heavy.

Creative Ways to Present

For special occasions, I’ve layered this filling in individual ramekins and topped with the sauce and crema for gorgeous single servings. It’s a charming way to serve guests and keeps portions in check. You can even add some decorative edible flowers or sprinkle a bit of smoked paprika on the crema for a pop of color.

Make Ahead and Storage

Storing Leftovers

I keep leftovers covered tightly in the refrigerator for up to 3 days. The flavors meld wonderfully overnight, making it even tastier the next day. Just keep the cashew crema separate if you want it to stay fresh before serving.

Freezing

This recipe freezes really well! After baking, I let the enchiladas cool completely, then wrap individual portions in plastic wrap and foil before freezing. When I want a quick meal, I just thaw overnight in the fridge and reheat—super convenient and they taste just as good as fresh.

Reheating

To reheat, I cover the enchiladas with foil and warm them in a 350°F oven for about 15-20 minutes until heated through. If reheating from frozen, add an extra 10 minutes and keep them covered to prevent drying out. Then, I add fresh cashew crema and garnishes to brighten it up again.

FAQs

Final Thoughts

This Vegan Butternut Squash Black Bean Enchiladas Recipe has become a staple in my kitchen, especially when I want something comforting but nourishing. It’s one of those dishes that feels like a warm hug on a plate—whether it’s a busy weeknight or a casual weekend dinner. I hope you enjoy making and sharing it as much as my family and I do. Give it a try, and let me know how yours turns out—I’m betting it’ll become a favorite in your home too!

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