Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema

Hello hello! I’m backkkk from gorgeous Kauai. I’m feeling rejuvenated, refreshed and maximum of all again to feeling a little bit extra like myself.

It’s true: 2017 used to be a challenging yr for me. We got engaged AND planned a wedding in lower than 9 months. I additionally helped to launch my other industry Healthy Glow Co, employed Abra, expanded AK with more recipes, were given into more video and used to be total very overworked. It was once a yr of expansion, private demanding situations and alter. Just because issues get larger, doesn’t essentially way it’s glorious and beautiful 100% of the time.

But the more you go in the course of the extra you grow, and I’m glad to still be right here, chugging alongside and sharing my wellness journey + recipes with you. Most of all, I’m committed to getting again to staying true to me and what AK represents: a place to encourage you out and in of the kitchen.

vegan enchiladas in a pan drizzled with jalapeño cashew crema

So let’s kick off 2018 with a recipe I’ve been obsessed with: vegan and gluten loose black bean and butternut squash enchiladas with a highly spiced jalapeño cashew crema.

I get that the name is just a little absurd and lengthy but hey, I needed to convince you to lead them to with more than just a few phrases.

vegan enchiladas in a pan drizzled with jalapeño cashew crema

You know I consider myself the queen of the enchies. Or the enchiladas.

Whatever you prefer to call them is fine with me. The vital factor to understand is that the are the BEST vegan enchiladas you’ll ever have. (they will have to move in my best possible of sequence!)

vegan enchiladas in a pan drizzled with jalapeño cashew crema

Let’s chat about what’s in vegan enchiladas:

Homemade enchilada sauce: This is my FAVORITE enchilada sauce as it’s SO easy to make. I made a variation of it for this recipe, however in case you choose you can use 1 (28 ounce) of your favourite enchilada sauce as a sub.

Corn tortillas: I really like to make use of gluten loose corn tortillas. If they're exhausting to roll for you, check out wrapping them in wet paper towels and microwaving them for 20-30 seconds to melt so that they are perfect for rolling.

The veggie filling: I love the butternut squash and black beans filling blended with the enchilada sauce. You may just also use regular potatoes or candy potatoes as your filling.

Cashew crema: I know this jalapeno cashew crema sounds loopy and all, however IT IS MAGICAL, fresh and so so flavorful. It tastes like creamy jalapeno nacho cheese.

Basically, you wish to have to lead them to ASAP since you’re going to loveeeee them. They’re absolute best for dinner parties, date night, or meal prep.

vegan enchiladas in a baking dish and on a plate

SEE HOW TO MAKE THE VEGAN ENCHILADAS HERE:

vegan enchiladas on a plate drizzled with jalapeño cashew crema

Have a contented healthy week, loves! xoxo.

More wholesome dinner recipes you’ll love:

Sweet Potato Black Bean Enchiladas with Avocado Lime Crema

Jalapeño Sweet Potato Black Bean Tacos with Avocado-Lime Crema

Amazing Slow Cooker Turkey Tacos

Chipotle Black Bean Roasted Veggie Enchilada Casserole

Butternut Squash and Black Bean Enchilada Skillet

Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema

4.97 from 26 votes

Prep Time 1 hour

Cook Time 25 mins

Total Time 1 hour 25 mins

Delicious black bean enchiladas made with savory butternut squash and an implausible, homemade enchilada sauce. These are drizzled to perfection with an addicting, vegan jalapeño cashew crema!

  • For the cashew crema:
  • ½ cup uncooked cashews
  • 1 cloves garlic
  • ½ jalapeno, seeds removed (reserve the other half for topping)
  • 2 tablespoons chopped cilantro
  • cup filtered water
  • ¼ teaspoon salt
  • For the enchilada sauce
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • 2/3 cup water (or broth of selection)
  • 1/2 teaspoon apple cider vinegar
  • 3 cloves garlic, minced
  • 2 1/2 tablespoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt, plus more to style
  • For the enchiladas:
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 small red onion, more or less chopped
  • 4 cups cubed butternut squash, from 1 medium butternut squash
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • Salt and pepper
  • 1 (15 ounce) can black beans, rinsed and drained
  • 12 (6 inch) corn tortillas (ideally as comfortable as you can find)
  • To garnish:
  • Fresh cilantro
  • Avocado slices
  • Remaining ½ of jalapeno
  • Hot sauce, if desired
  1. Preheat oven to 350 levels F. Spray 9x13 inch baking pan with nonstick cooking spray.

  2. Place ½ cup cashews in a large bowl, then add 2 cups boiling water and let the cashews soak in the scorching water for approximately 45 minutes-1 hour when you prepare your enchiladas. Alternatively you'll be able to soak your cashews overnight in room temperature water so they're already in a position to head for the cashew crema.

  3. Make your enchilada sauce by adding the enchilada sauce components to a big bowl: tomato sauce, tomato paste, water, apple cider vinegar, garlic, chili powder, cumin, oregano, cayenne pepper and salt. Mix smartly to mix.

  4. Heat olive oil over medium warmth in huge skillet. Add garlic and diced onions and saute till garlic becomes aromatic (about 30 seconds). Next upload in cubed butternut squash, chilli powder, cumin and salt; then stir and cover for approximately 8 mins or till fork soft, stirring once in a while to verify squash doesn't burn. 

  5. Add a couple of teaspoons of water to the pan if vital to help the squash prepare dinner. Once squash is fork gentle, switch to huge bowl and add in black beans and 1 cup of the prepared enchilada sauce; stir to combine.

  6. To assemble enchiladas: Add about 2/3 cup enchilada sauce to bottom of the 9x13 inch pan and unfold round. Warm tortillas in microwave for 20-30 seconds wrapped in a rainy paper towel in order that they're more uncomplicated to roll up. 

  7. Add about 1/3 cup of the butternut squash & black bean filling to each tortilla. Roll every tortilla up and position seam aspect down in baking pan. Pour closing enchilada sauce over the top. Bake for 25-30 minutes.

  8. While the enchiladas are baking, you'll make the cashew crema: Add tired cashews, garlic, jalapeno, cilantro, water and salt to a prime powered blender. Blend till a thick sauce comes in combination, adding a tablespoon or two more of water, if essential. 

  9. Add cashew sauce to a ziploc bag and snip off a nook, then squeeze sauce all over the place the enchiladas. Serves 6, 2 enchiladas every.

Nutrition

Servings: 6 servings

Serving dimension: 2 enchiladas

Calories: 396kcal

Fat: 7.5g

Saturated fats: 0.8g

Carbohydrates: 62g

Fiber: 10.8g

Sugar: 7.3g

Protein: 18.6g

Recipe by: Monique Volz // Ambitious Kitchen

Photography by means of: Sarah Fennel // Broma Bakery

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