Hello hello! I’m backkkk from beautiful Kauai. I’m feeling rejuvenated, refreshed and most of all back to feeling a little more like myself.
It’s true: 2017 was a challenging year for me. We got engaged AND planned a wedding in less than 9 months. I also helped to launch my other business Healthy Glow Co, hired Abra, expanded AK with more recipes, got into more video and was overall very overworked. It was a year of growth, personal challenges and change. Just because things get bigger, doesn’t necessarily means it’s glorious and wonderful 100% of the time.
But the more you go through the more you grow, and I’m happy to still be here, chugging along and sharing my wellness journey + recipes with you. Most of all, I’m committed to getting back to staying true to me and what AK represents: a place to inspire you in and out of the kitchen.
So let’s kick off 2018 with a recipe I’ve been obsessed with: vegan and gluten free black bean and butternut squash enchiladas with a spicy jalapeño cashew crema.
I get that the title is a little absurd and long but hey, I had to convince you to make them with more than just a few words.
You know I consider myself the queen of the enchies. Or the enchiladas.
Whatever you like to call them is fine with me. The important thing to know is that the are the BEST vegan enchiladas you’ll ever have. (they should go in my best of series!)
Let’s chat about what’s in vegan enchiladas:
Homemade enchilada sauce: This is my FAVORITE enchilada sauce because it’s SO easy to make. I made a variation of it for this recipe, but if you prefer you can use 1 (28 ounce) of your favorite enchilada sauce as a sub.
Corn tortillas: I like to use gluten free corn tortillas. If they are hard to roll for you, try wrapping them in wet paper towels and microwaving them for 20-30 seconds to soften so that they are perfect for rolling.
The veggie filling: I love the butternut squash and black beans filling mixed with the enchilada sauce. You could also use regular potatoes or sweet potatoes as your filling.
Cashew crema: I know this jalapeno cashew crema sounds crazy and all, but IT IS MAGICAL, fresh and so so flavorful. It tastes like creamy jalapeno nacho cheese.
Basically, you need to make them ASAP because you’re going to loveeeee them. They’re perfect for dinner parties, date night, or meal prep.
SEE HOW TO MAKE THE VEGAN ENCHILADAS HERE:
Have a happy healthy week, loves! xoxo.
More healthy dinner recipes you’ll love:
Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema
- For the cashew crema:
- ½ cup raw cashews
- 1 cloves garlic
- ½ jalapeno, seeds removed (reserve the other 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 choice)
- 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 taste
- For the 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
- ¼ teaspoon salt
- Salt and pepper
- 1 (15 ounce) can black beans, rinsed and drained
- 12 (6 inch) corn tortillas (preferably as soft as you can find)
- To garnish:
- Fresh cilantro
- Avocado slices
- Remaining ½ of jalapeno
- Hot sauce, if desired
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.
Recipe by: Monique Volz // Ambitious Kitchen
Photography by: Sarah Fennel // Broma Bakery