Description
Delicious vegan butternut squash black bean enchiladas topped with a creamy, spicy jalapeño cashew crema. This plant-based Mexican-inspired dish features tender roasted butternut squash, seasoned black beans, and a flavorful homemade enchilada sauce baked to perfection. Perfect for a nutritious and comforting meal that’s both dairy-free and packed with protein and fiber.
Ingredients
Scale
Cashew Crema
- 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
Enchilada Sauce
- 1 (15 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 2/3 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
Enchiladas
- 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 soft
Toppings
- Fresh cilantro
- Avocado slices
- Remaining ½ of jalapeño
- Hot sauce, if desired
Instructions
- Preheat Oven and Prepare Pan: Set your oven to 350°F (175°C) and lightly spray a 9×13 inch baking dish with nonstick cooking spray to prevent sticking.
- Soak Cashews: Place ½ cup raw cashews in a large bowl and cover with 2 cups of boiling water. Let soak for 45 minutes to 1 hour to soften. Alternatively, soak overnight in room temperature water for quicker blending later.
- Make Enchilada Sauce: In a large bowl, combine tomato sauce, tomato paste, water or broth, apple cider vinegar, minced garlic, chili powder, cumin, oregano, cayenne pepper, and salt. Stir thoroughly until well mixed and set aside.
- Sauté Vegetables: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add minced garlic and chopped red onion, cooking about 30 seconds until fragrant. Add cubed butternut squash, chili powder, cumin, salt, and pepper. Stir everything well, then cover and cook for about 8 minutes, stirring occasionally. Add a splash of water if the squash begins to stick or dry out to ensure even cooking until tender.
- Combine Filling: Once the squash is fork-tender, transfer it to a large mixing bowl. Add the rinsed black beans and 1 cup of the prepared enchilada sauce. Stir gently to combine all filling ingredients.
- Prepare Baking Dish and Tortillas: Pour about 2/3 cup enchilada sauce in the bottom of the prepared baking pan, spreading evenly. Warm the corn tortillas by wrapping them in a wet paper towel and microwaving for 20-30 seconds to make them pliable for rolling.
- Assemble Enchiladas: Spoon approximately 1/3 cup of the butternut squash and black bean mixture onto each tortilla. Roll up tightly and place seam-side down in the sauce-lined baking dish. After all enchiladas are arranged, pour the remaining enchilada sauce evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until heated through and the sauce is bubbly.
- Make Cashew Crema: While enchiladas bake, drain soaked cashews. In a high-powered blender, combine cashews, garlic, jalapeño, cilantro, ⅓ cup water, and salt. Blend until smooth and creamy, adding a tablespoon or two more water if needed to reach a thick sauce consistency.
- Serve: Transfer the baked enchiladas to plates, then drizzle or pipe the jalapeño cashew crema generously over them using a cut corner of a Ziploc bag or spoon. Garnish with fresh cilantro, avocado slices, remaining jalapeño slices, and hot sauce if desired. Serve warm, 2 enchiladas per person for 6 servings total.
Notes
- Soaking cashews overnight at room temperature softens them more and saves time the day of cooking.
- Adjust the amounts of chili powder and jalapeño according to heat preference.
- Use broth instead of water in the enchilada sauce for extra flavor.
- Warming tortillas before rolling prevents cracking and makes assembly easier.
- Leftover enchiladas keep well in the refrigerator for up to 3 days and reheat nicely.
- For a gluten-free version, double-check tortillas and enchilada sauce ingredients.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 350
- Sugar: 5g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 11g
- Protein: 11g
- Cholesterol: 0mg
