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:
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
Ingredients
- 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
Instructions
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Preheat oven to 350 degrees F. Spray 9x13 inch baking pan with nonstick cooking spray.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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
60 comments
I have some of your enchilada sauce in the freezer, so this recipe is going on my must make list for the weekend!
Amazing! Enjoy! 🙂
This sounds incredible!!!! Totally making a double batch and sticking it in the freezer! thank you!!!
YES enjoy!!
I have always loved making my own enchiladas at home because they are gluten free. We tried our sweet potato black beans and maybe it was just the potato consistency I wasn’t a huge fan, but can’t wait to try out these butternut squash ones. Thank you so much for the tip on rolling corn tortillas, it’s life saving!
What brand of tortillas do u use that r gluten free?
I like to use regular corn tortillas, which are naturally gluten-free!
Enchiladas are TO DIE FOR. I love that these are vegan too–never tried making them myself, however. Might have to get on with that!
AGREED. The best! Hope you try these ones out!
My corn tortillas all split even though I got them quite moist prior to rolling. It was hard to scoop them out when they were in so many pieces. The taste was pretty good but it was such a messy presentation. If I make them again I’ll use flour tortillas.
This looks amazing!
It looks so good~~ Wow!! Thank you for sharing the recipe! Love that this is vegan!
You bet! Perfect vegan meal!!
I made these tonight with your salsa verde recipe (minus the greek yogurt) instead and they were the absolute bomb. The exact flavor profile I was hoping for, can’t wait to add this recipe to the rotation, thanks!
Delicious! I’m going to have to try these with salsa verde next time – YUM!
I made a batch of these for tonight but will definitely have leftovers (2 person household). Do they freeze well? How do you recommend re-heating them after freezing if so?
Thanks!
They do! To re-heat you can thaw and then bake them or bake from frozen (the second option will just take a bit longer).
Hi! I know you said these freeze well… but will they get mushy in the fridge? I’d have to microwave them to reheat. I want to prep them to bring to work, where all we have is a microwave. Thanks!
Hi Erin! They shouldn’t get too mushy when re-heated 🙂 I usually have a batch of these to last a few days (and reheat them in the microwave!)
I made this for dinner a few nights ago because on a whim I bought a butternut squash without ever cooking with one before. As I’m cutting the squash I was asking myself “is this really worth it?!” because squash is so hard to cut but let me tell you, SOO worth it! The squash was so tender, delicious and everything about this recipe was just spectacular. My boyfriend and I both LOVED it. Though my crema came out a little thicker than I wanted (probably due to my low power food processor), I spread it on and it was delicious. But I’d love to be able to drizzle it on next time so I can get a good picture. Any recommendation on how to make the crema runnier without it diluting the flavor? Thanks for much for this recipe, it’s a keeper!
So happy you both loved these! One of my absolute fav recipes (and totally worth cutting up the butternut squash). I would add some more water about a tablespoon at a time – the flavor shouldn’t dilute too much!
This recipe is a WINNER! I did have some vegan cheese on “stand-by” just in case………not needed at all! The Crema is absolutely on point! An instant favorite for my family 🙂
Amazing!! Glad the whole family loved these 🙂 That crema truly makes the dish!
Can these be made a day ahead ?
Yes! Just drizzle the crema the next day 🙂
The enchiladas came out delicious! However, I struggled with the cashew crema. I followed the recipe exactly as you listed and put all ingredients in a Vitamix, but could not get the ingredients to blend into a thick and creamy consistency. Any advice on what to do next time?
I’d suggest adding some more water so that it blends up well! You might just have to adjust/add more of the seasonings as well, but feel free to taste as you go.
I tried this tonight. My husband and I really liked it. I usually stick to very simple meals, and this looked a little intimidating. I’m so glad we tried it. I was very hesitant to add the Crema. It was the perfect touch. Thank you for sharing.
I’m glad you gave this one a try! It’s easier than it looks 🙂 so happy you both liked them!
There were absolutely delicious! We are a “saucy” and “seasoning” family so I doubled the crema and enchilada sauce. I also added much more garlic, cumin, and oregano than this calls for. Tasted amazing. This recipe has been added to our list of dinner ideas.
Great! Perfect family dinner.
So delish! A great meal to prep ahead of time…we are 2 people so we only baked half and have the rest in the freezer. Healthy yummy and filling….thank you!
Absolutely! Such a great dinner to prep 🙂
You are the enchilada queen. I totally come to your site whenever I want an enchilada recipe. The sauce is always the hardest part for me to get right. I was out of chili powder so I used all paprika (which is how my Mexican mother used to make the enchilada sauce growing up). I also opted for the avocado yogurt sauce from your other black bean and butternut squash recipe. I added some cabbage and radishes on top for some extra veggies and YUM.
So happy to hear that Melanie! Enchiladas are one of my specialties 😉 Love that you mixed and matched the sauces – that avocado yogurt one is too good.
I only have a can of pureed tomatoes, no tomato sauce. How do you suggest I spice it up to make it a good sauce to use as a base for your enchilada sauce?
You can blend the pureed tomatoes to make a sauce before using in the recipe, then follow the enchilada sauce as written!
Thanks for your reply. My pureed tomatoes were just 100% tomatoes. Tomato sauce has a bunch of spices and stuff in them… So I found a recipe for tomato sauce, and followed that first, then I used my newly cooked tomato sauce in your echilada sauce recipe. It turned out great! 🙂
So happy to hear that! 🙂
Looks delicious, going to try this week end .
made this last night step by step. AMAZINGGGGGGG at first the jalapeno sauce was too spicy so I added a little bit more cilantro and another cup of water. Note I didn’t have raw cashews so I was using lighted salted cooked ones but still worked great. I set them in some warm water while I was prepping everything else until ready to blend. PLEASE PLEASE make this is your thinking about it. want regret it.
Perfect! So glad you loved these!
This tastes amazing! The tortillas I bought were super finicky and broke apart while rolling them, but they still turned out tasting amazing. I will for sure be making this again! Thank you!
So glad you loved these! Next time try warming up the tortillas a bit before rolling to help soften them 🙂
So delicious and easy to make. Family favourite! Definitely warm up the corn tortillas for easy rolling as suggested.
Added in fresh chilis into the filling for some additional heat. I did different (non-vegan) version of the crema by blending jalapeno, cilantro and sour cream together.
Yum love the idea of fresh chiles and that crema sounds delicious! So glad everyone loves these ones.
This is confusing because the directions don’t say to add the enchilada sauce to the bean-squash mix but the video does say to do that.
Hi! The instructions indicate to add the sauce to the bean butternut squash mixture and is correct as written, but of course, if you want you can add some extra sauce to your rolled up tortillas if you’d like. 🙂
Just delicious! I went vegan the beginning of the year and this is by far the best recipe I’ve eaten thus far. I’ve done many great new tasty dishes, but this one will be a regular. I did take the time to make my own fresh corn tortillia’s to use in the recipe.
Keep them coming please! Have a blessed new year.
Susan
Amazing! So happy to hear that, and homemade corn tortillas sound incredible. Hope you keep finding delicious vegan recipes here – we have a whole category you might like to explore 🙂 https://www.ambitiouskitchen.com/vegan-recipes/
The enchiladas were great, but the jalapeño cashew Crema was AMAZING!! I have made the sauce several times now to put on Veggie bowls etc.
YUM love that idea! Glad you enjoyed!
Loved these enchiladas, me and my husband both!! We are newish to vegan cooking and I literally did not miss meat or cheese or sour cream at all! This has all the right flavours. Just wondering if you think it would freeze well as a make beforehand meal? If so, any idea how long to heat it back up in the oven for? Thanks for the great recipe.
Love that! And yes, these should freeze beautifully. I’d recommend freezing them without the cashew crema on top (add that when you’re ready to serve) and to reheat simply thaw them and bake according to the directions until they’re heated through 🙂
Hi there! I’m planning to make these for a friend who just had a baby, so I’d love to be able to drop off in a disposable container so she doesn’t have to worry about returning the dish eventually…would you recommend putting everything together and baking it and then including a little container of the crema? Or would you assemble and include instructions for them to bake? Would love your thoughts/recommendation! 🙂
Hi! Great idea 🙂 I’d recommend assembling them the day before dropping them off. Then they can simply be placed in the oven and cooked for just about 10-15 minutes longer. You can also bake them first and then freeze them, or assemble them and freeze them if your friend isn’t going to eat them right away!
Could you make this in two small pans and freeze one? Would you cook it before freezing?
Yes! You can either cook them, let them cool and freeze the entire pan (or freeze individual enchiladas) or assemble them, wrap them and freeze them before baking.
This is quite possibly my favorite AK recipe ever! It’s so flavorful and satisfying. Even my boyfriend and his mom, who are Mexican, love these enchiladas. We like to add a little Mexican blend cheese to the filling to make it gooey. I often have quite a bit of leftover filling, which I’ve used for tacos the next day, in a salad bowl, or even with eggs for breakfast.
Do yourself (and your family) a favor and make these! And don’t skip the crema – it’s to die for!
I am allergic to cashews – what could I use instead?
Can’t wait to make this weekend!!! 😊