Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema
User Reviews
5
56 reviews
Excellent
-
Prep Time
1 hr
-
Cook Time
25 mins
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Total Time
1 hr 25 mins
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Servings
6 servings
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Calories
396 kcal
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Course
Dinner
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Cuisine
South American, Vegan
Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema
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These Vegan Butternut Squash Black Bean Enchiladas feature tender, spiced butternut squash and black beans wrapped in soft corn tortillas. The dish is complemented by a smoky, flavorful enchilada sauce and topped with a creamy jalapeño cashew crema that adds a subtle heat and richness. Aromatics like garlic, onion, and cilantro build depth in the sauce and crema, while seasonal vegetables provide texture. The enchiladas are baked until heated through, making them suitable for a comforting vegan main course.
Description
This recipe combines diced butternut squash sautéed with chili powder and cumin for warmth, along with black beans for protein and texture, wrapped inside corn tortillas. The enchilada sauce blends tomato sauce and paste with spices like chili powder, cumin, oregano, and cayenne pepper for balanced flavor. The jalapeño cashew crema is made by soaking raw cashews and blending them with garlic, jalapeño, cilantro, and salt, producing a creamy, slightly spicy topping that enhances the dish’s richness.
Assembling involves layering the filling in tortillas and coating with sauce before baking in a sprayed pan at 350°F. The garnishes, including avocado slices, cilantro, and fresh jalapeño, offer freshness and added flavor. This vegan recipe suits a lunch or dinner option where plant-based ingredients are preferred without sacrificing complexity.
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Ingredients
- For the cashew crema:
- ½ cup cashew nuts raw
- 1 cloves garlic
- ½ jalapeño seeds removed; reserve the other half for topping
- 2 tablespoons cilantro chopped
- ⅓ cup water filtered
- ¼ teaspoon salt
- For the enchilada sauce:
- 1 tomato sauce 15 ounce) can
- 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 oregano dried
- ¼ teaspoon cayenne pepper
- ¼ teaspoon salt plus more to taste
- For the enchiladas:
- 1 tablespoon olive oil
- 2 cloves garlic minced
- 1 onion small red, roughly chopped
- 4 cups butternut squash cubed; from 1 medium
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ¼ teaspoon salt
- salt
- black pepper
- 1 black beans 15 ounce can, rinsed and drained
- 12 corn tortillas 6 inch; preferably as soft as you can find
- TO GARNISH:
- cilantro fresh
- avocado slices
- jalapeño remaining half
- hot sauce if desired
Instructions
- Preheat oven to 350 degrees F. Spray 9x13 inch baking pan with nonstick cooking spray.
- Place ½ cup cashews in a large bowl, then add 2 cups boiling water and let the cashews soak in the hot water for approximately 45 minutes-1 hour while you prepare your enchiladas. Alternatively you can soak your cashews overnight in room temperature water so they are already ready to go for the cashew crema.
- Make your enchilada sauce by adding the enchilada sauce ingredients to a large bowl: tomato sauce, tomato paste, water, apple cider vinegar, garlic, chili powder, cumin, oregano, cayenne pepper and salt. Mix well to combine.
- Heat olive oil over medium heat in large skillet. Add garlic and diced onions and saute until garlic becomes fragrant (about 30 seconds). Next add in cubed butternut squash, chilli powder, cumin and salt; then stir and cover for about 8 minutes or until fork tender, stirring occasionally to ensure squash doesn't burn.
- Add a few teaspoons of water to the pan if necessary to help the squash cook. Once squash is fork tender, transfer to large bowl and add in black beans and 1 cup of the prepared enchilada sauce; stir to combine.
- To assemble enchiladas: Add about 2/3 cup enchilada sauce to bottom of the 9x13 inch pan and spread around. Warm tortillas in microwave for 20-30 seconds wrapped in a wet paper towel so that they are easier to roll up.
- Add about 1/3 cup of the butternut squash & black bean filling to each tortilla. Roll each tortilla up and place seam side down in baking pan. Pour remaining enchilada sauce over the top. Bake for 25-30 minutes.
- While the enchiladas are baking, you can make the cashew crema: Add drained cashews, garlic, jalapeno, cilantro, water and salt to a high powered blender. Blend until a thick sauce comes together, adding a tablespoon or two more of water, if necessary.
- Add cashew sauce to a ziploc bag and snip off a corner, then squeeze sauce all over the enchiladas. Serves 6, 2 enchiladas each.
Notes
- Soak cashews in boiling water for 45 minutes to an hour or overnight at room temperature to prepare the cashew crema.
- Use the remaining jalapeño for garnish to add fresh heat and visual appeal.
- Customize enchilada fillings or sauce spices as desired, referring to the full recipe post for additional tips and variations.
Nutrition Information
Show Details
Serving
2enchiladas
Calories
396cal
(20%)
Carbohydrates
62g
(21%)
Protein
18.6g
(37%)
Fat
7.5g
(12%)
Saturated Fat
0.8g
(4%)
Fiber
10.8g
(43%)
Sugar
7.3g
(15%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 396 kcal
% Daily Value*
| Serving | 2enchiladas | |
| Calories | 396cal | 20% |
| Carbohydrates | 62g | 21% |
| Protein | 18.6g | 37% |
| Fat | 7.5g | 12% |
| Saturated Fat | 0.8g | 4% |
| Fiber | 10.8g | 43% |
| Sugar | 7.3g | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
56 reviews
Excellent
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