Vegan Enchiladas with Black Beans & Squash

Are you prepared for a visit down reminiscence lane? Because this put up goes again to the start of 2018, proper after one of many busiest years of my life:

“It’s true: 2017 was a difficult yr for me. We acquired engaged AND deliberate a marriage in lower than 9 months. I additionally helped to launch my different enterprise Healthy Glow Co, employed Abra, expanded AK with extra recipes, acquired into extra video and was general very overworked. It was a yr of development, private challenges and alter. Just as a result of issues get greater, doesn’t essentially imply it’s superb and fantastic 100% of the time.

But the extra you undergo the extra you develop, and I’m glad to nonetheless be right here, chugging alongside and sharing my wellness journey + recipes with you. Most of all, I’m dedicated to getting again to staying true to me and what AK represents: a spot to encourage you out and in of the kitchen.”

I then kicked the yr off with these superb vegan enchiladas — ones that I nonetheless make to this present day as a result of they’re SO scrumptious. I packed these infants with black beans, tender butternut squash, and a spicy jalapeño cashew crema. YES PLEASE.

You know I think about myself the queen of the enchies. Or the enchiladas. Whatever you wish to name them is ok with me. The necessary factor to know is that they’re the BEST vegan enchiladas you’ll ever have. (they need to go in my better of sequence!)

Everything you’ll have to make the perfect vegan enchiladas

These tremendous flavorful vegan black bean enchiladas are packed with protein and stuffed with cozy butternut squash. Don’t neglect the home made enchilada sauce and crema topping! Here’s what you’ll have to make them:

• Enchilada sauce: you’ll use my FAVORITE home made enchilada sauce as a result of it’s SO simple to make. I made a variation of it for this recipe that’s so flavorful.
• Corn tortillas: I like to make use of gluten free corn tortillas, however be at liberty to make use of any tortillas you’d like. See under for a tip on rolling them!
• The veggie filling: I really like the butternut squash and black bean filling combined with the enchilada sauce. You’ll even be including garlic and pink onion.
• Spices: you’ll want scrumptious spices like chili powder, cumin, dried oregano and cayenne pepper for the filling and sauce.
• Cashew crema: I do know this jalapeno cashew crema sounds loopy and all, however IT IS MAGICAL, recent and so so flavorful. It tastes like creamy jalapeño nacho cheese and is made with uncooked cashews, garlic, recent jalapeño and cilantro, water, and salt. Best vegan cheese ever.

Basically, that you must make them ASAP since you’re going to loveeeee them. They’re good for dinner events, date evening, or meal prep.

Make these black bean enchiladas your individual

There are tons of simple methods to customise these vegan enchiladas to your style preferences! Here’s what I can advocate:

• Pick your veggies. Instead of butternut squash be at liberty to make use of common potatoes or candy potatoes. You might additionally add veggies like spinach or bell pepper!
• Choose your sauce. If you don’t have the components to make the home made enchilada sauce, be at liberty to make use of a 28-ounce can of your favourite store-bought enchilada sauce.
• Add protein. Although they’re vegan enchiladas, you may also add cooked, shredded hen if you happen to’d like (and don’t should be vegan!)
• Go nut free. Try utilizing my Jalapeño Green Tahini Sauce or my Avocado Lime Sauce as a nut free various to the cashew crema.

Notes on selecting & rolling tortillas

As I discussed, I like to make use of corn tortillas on this vegan butternut squash enchiladas recipe for the flavour and simple rolling functionality. If you wish to use a distinct kind of tortilla, maintain these notes in thoughts:

• For flour tortillas: you could want to make use of 8-10 as a substitute of 12 and might want to barely enhance the filling, cheese & sauce in every tortilla.
• For grain free tortillas: watch out with these as they might be tougher to roll relying on the model and what they’re made from.

If your tortillas are exhausting to roll for you, attempt wrapping them in moist paper towels and microwaving them for 20-30 seconds to melt in order that they’re good for rolling.

Tips for assembling good vegan enchiladas

Making home made vegan enchiladas can appear a bit intimidating at first, however with just a few easy tips you’ll have good enchiladas each time:

• Warm your tortillas. You can do that within the microwave for about 20 seconds so they’re simpler to roll. You can splash slightly water on them earlier than microwaving to make them extra pliable.
• Don’t overfill. Fill them with nearly 1/4 cup of the black bean & butternut squash combination in order that they keep collectively and don’t burst on the seams.
• Lay them appropriately. Remember to put them seam-side down in order that the filling stays inside, and prepare them tightly subsequent to one another in your pan to assist them keep collectively.

Can I make them forward of time?

Absolutely! I’ve included directions for tips on how to freeze hen enchiladas under, however you may also assemble the vegan enchiladas someday forward of time and retailer them coated within the fridge. Bake them for about 10-Quarter-hour longer when you’re able to cook dinner them, after which serve!

Freezer-friendly vegan enchiladas

These simple vegan black bean enchiladas might be frozen two alternative ways for the right meal prep dinner! They’re the right meal to arrange for brand spanking new dad and mom or anybody that might use a home-cooked meal. Here’s tips on how to freeze them:

1. Bake first, then freeze. You can both bake them first, then cool to room temperature, divide them in freezer protected containers after which freeze them. Or you possibly can bake them, carry them to room temp, after which freeze your entire pan. Just be sure you double wrap the pan so the enchiladas don’t dry out. This is assuming you’re freezing your entire pan. Once able to reheat, thaw it out. Then bake, coated at 350 levels F for 30-45 minutes or till heated by means of.
2. Freeze earlier than baking: To freeze earlier than baking, merely assemble the enchiladas as written within the directions, then double wrap with plastic wrap and foil and freeze for as much as 3 months. Once able to bake, thaw out then bake in response to directions.

See tips on how to make vegan enchiladas

Storing tips

Store any leftovers in an hermetic container within the fridge for as much as 4-5 days. Simply reheat the leftover enchiladas within the microwave.

More tacos & enchiladas you’ll love

Get all of my taco and enchilada recipes right here!

I hope you like these vegan enchiladas! If you make them remember to depart a remark and a score so I understand how you preferred them. Enjoy, xo!

Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Total Time 1 hour hour 25 minutes minutes

ServesServes 6 servings

Delicious vegan enchiladas made with savory butternut squash, black beans, and an unbelievable, home made enchilada sauce. These simple vegan black bean enchiladas are packed with plant-based protein and drizzled to perfection with an addicting, vegan jalapeño cashew crema!

Ingredients

• For the cashew crema:
• ½ cup uncooked cashews
• 1 cloves garlic
• ½ jalapeno, seeds eliminated (reserve the opposite half for topping)
• 2 tablespoons chopped cilantro
• ⅓ 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 alternative)
• 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 extra to style
• For the enchiladas:
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small pink onion, roughly 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 mushy as yow will discover)
• To garnish:
• Fresh cilantro
• Avocado slices
• Remaining ½ of jalapeno
• Hot sauce, if desired

Instructions

• Preheat oven to 350 levels F. Spray 9×13 inch baking pan with nonstick cooking spray.

• Place ½ cup cashews in a big bowl, then add 2 cups boiling water and let the cashews soak within the scorching water for about 45 minutes-1 hour whilst you put together your enchiladas. Alternatively you possibly can soak your cashews in a single day in room temperature water so they’re already able to go for the cashew crema.

• Make your enchilada sauce by including 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 nicely to mix.

• Heat olive oil over medium warmth in massive skillet. Add garlic and diced onions and saute till garlic turns into aromatic (about 30 seconds). Next add in cubed butternut squash, chilli powder, cumin and salt; then stir and canopy for about 8 minutes or till fork tender, stirring sometimes to make sure squash does not burn. 

• Add just a few teaspoons of water to the pan if crucial to assist the squash cook dinner. Once squash is fork tender, switch to massive bowl and add in black beans and 1 cup of the ready enchilada sauce; stir to mix.

• To assemble enchiladas: Add about 2/3 cup enchilada sauce to backside of the 9×13 inch pan and unfold round. Warm tortillas in microwave for 20-30 seconds wrapped in a moist paper towel in order that they’re simpler to roll up. 

• Add about 1/3 cup of the butternut squash & black bean filling to every tortilla. Roll every tortilla up and place seam aspect down in baking pan. Pour remaining enchilada sauce excessive. Bake for 25-Half-hour.

• While the enchiladas are baking, you can also make the cashew crema: Add drained cashews, garlic, jalapeno, cilantro, water and salt to a high powered blender. Blend till a thick sauce comes collectively, including a tablespoon or two extra of water, if crucial. 

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

Recipe Notes

See the total put up for tips, tips, and methods to customise your enchiladas!

Nutrition

Serving: 2enchiladasCalories: 396calCarbohydrates: 62gProtein: 18.6gFat: 7.5gSaturated Fat: 0.8gFiber: 10.8gSugar: 7.3g

Recipe by: Monique Volz // Ambitious Kitchen, pictures by: Sarah Fennel // Broma Bakery

This put up was initially printed on January eighth, 2018, and republished on February twenty first, 2024.