Vegan Enchiladas with Black Beans & Squash

Are you prepared for a visit down reminiscence lane? As a result of this submit 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 bought engaged AND deliberate a marriage in lower than 9 months. I additionally helped to launch my different enterprise Wholesome Glow Co, employed Abra, expanded AK with extra recipes, bought into extra video and was total very overworked. It was a yr of development, private challenges and alter. Simply because issues get larger, doesn’t essentially imply it’s wonderful and great 100% of the time.

However 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 wonderful vegan enchiladas — ones that I nonetheless make to today 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.

I take into account myself the queen of the enchies. Or the enchiladas. No matter you wish to name them is okay with me. The vital factor to know is that they’re the BEST vegan enchiladas you’ll ever have. (they need to go in my better of sequence!)

The whole lot you’ll have to make the perfect vegan enchiladas

These tremendous flavorful vegan black bean enchiladas are filled with protein and crammed with cozy butternut squash. Don’t overlook the selfmade enchilada sauce and crema topping! Right here’s what you’ll have to make them:

• Enchilada sauce: you’ll use my FAVORITE selfmade enchilada sauce as a result of it’s SO straightforward 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 happy to make use of any tortillas you’d like. See under for a tip on rolling them!
• The veggie filling: I like the butternut squash and black bean filling blended 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, contemporary and so so flavorful. It tastes like creamy jalapeño nacho cheese and is made with uncooked cashews, garlic, contemporary jalapeño and cilantro, water, and salt. Finest vegan cheese ever.

Mainly, you must make them ASAP since you’re going to loveeeee them. They’re good for dinner events, date night time, or meal prep.

Make these black bean enchiladas your individual

There are tons of straightforward methods to customise these vegan enchiladas to your style preferences! Right here’s what I can suggest:

• Choose your veggies. As an alternative of butternut squash be happy to make use of common potatoes or candy potatoes. You would additionally add veggies like spinach or bell pepper!
• Select your sauce. In case you don’t have the elements to make the selfmade enchilada sauce, be happy to make use of a 28-ounce can of your favourite store-bought enchilada sauce.
• Add protein. Though they’re vegan enchiladas, you too can add cooked, shredded rooster if you happen to’d like (and don’t should be vegan!)
• Go nut free. Attempt utilizing my Jalapeño Inexperienced 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 straightforward rolling functionality. If you wish to use a unique sort of tortilla, maintain these notes in thoughts:

• For flour tortillas: chances are you’ll want to make use of 8-10 as an alternative of 12 and might want to barely improve the filling, cheese & sauce in every tortilla.
• For grain free tortillas: watch out with these as they could be more durable to roll relying on the model and what they’re fabricated from.

In case your tortillas are laborious 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.

Suggestions for assembling good vegan enchiladas

Making selfmade vegan enchiladas can appear a bit intimidating at first, however with a couple of easy ideas you’ll have good enchiladas each time:

• Heat your tortillas. You are able to do this within the microwave for about 20 seconds so they’re simpler to roll. You’ll be able to splash somewhat 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. Bear in mind 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?

Completely! I’ve included directions for easy methods to freeze rooster enchiladas under, however you too can assemble the vegan enchiladas someday forward of time and retailer them lined within the fridge. Bake them for about 10-Quarter-hour longer when you’re able to prepare dinner them, after which serve!

Freezer-friendly vegan enchiladas

These straightforward vegan black bean enchiladas might be frozen two alternative ways for the right meal prep dinner! They’re the right meal to organize for brand new dad and mom or anybody that would use a home-cooked meal. Right here’s easy methods to freeze them:

1. Bake first, then freeze. You’ll be able to both bake them first, then cool to room temperature, divide them in freezer secure containers after which freeze them. Or you may bake them, carry them to room temp, after which freeze the complete pan. Simply ensure you double wrap the pan so the enchiladas don’t dry out. That is assuming you might be freezing the complete pan. As soon as able to reheat, thaw it out. Then bake, lined at 350 levels F for 30-45 minutes or till heated by.
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. As soon as able to bake, thaw out then bake in line with directions.

See easy methods to make vegan enchiladas

Storing ideas

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

Extra tacos & enchiladas you’ll love

Get all of my taco and enchilada recipes right here!

I hope you’re keen on these vegan enchiladas! In case you make them remember to depart a remark and a score so I understand how you favored them. Get pleasure from, xo!

Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema

Prep Time 1 hour hour

Cook dinner Time 25 minutes minutes

Whole Time 1 hour hour 25 minutes minutes

ServesServes 6 servings

Scrumptious vegan enchiladas made with savory butternut squash, black beans, and an unbelievable, selfmade enchilada sauce. These straightforward vegan black bean enchiladas are filled with plant-based protein and drizzled to perfection with an addicting, vegan jalapeño cashew crema!

Substances

• 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 smooth as yow will discover)
• To garnish:
• Recent cilantro
• Avocado slices
• Remaining ½ of jalapeno
• Scorching sauce, if desired

Directions

• 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 sizzling water for about 45 minutes-1 hour when you put together your enchiladas. Alternatively you may 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 elements to a big bowl: tomato sauce, tomato paste, water, apple cider vinegar, garlic, chili powder, cumin, oregano, cayenne pepper and salt. Combine properly to mix.

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

• Add a couple of teaspoons of water to the pan if mandatory to assist the squash prepare dinner. As soon as 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. Heat 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 facet down in baking pan. Pour remaining enchilada sauce excessive. Bake for 25-Half-hour.

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

• 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 complete submit for ideas, tips, and methods to customise your enchiladas!

Diet

Serving: 2enchiladasEnergy: 396calCarbohydrates: 62gProtein: 18.6gFats: 7.5gSaturated Fats: 0.8gFiber: 10.8gSugar: 7.3g

Recipe by: Monique Volz // Formidable Kitchen, images by: Sarah Fennel // Broma Bakery

This submit was initially revealed on January eighth, 2018, and republished on February twenty first, 2024.