Are you prepared for a visit down reminiscence lane? As a result of 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 Wholesome Glow Co, employed Abra, expanded AK with extra recipes, acquired 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 fantastic 100% of the time.

However the extra you undergo the extra you develop, and I’m pleased 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.

You realize I contemplate myself the queen of the enchies. Or the enchiladas. No matter you wish to name them is okay 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 collection!)

Every thing you’ll must make the perfect vegan enchiladas

These tremendous flavorful vegan black bean enchiladas are full of protein and stuffed with cozy butternut squash. Don’t overlook the home made enchilada sauce and crema topping! Right here’s what you’ll must 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 happy 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 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, 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. Greatest vegan cheese ever.

Mainly, 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! Right here’s what I can advocate:

• Choose your veggies. As a substitute of butternut squash be happy to make use of common potatoes or candy potatoes. You can additionally add veggies like spinach or bell pepper!
• Select your sauce. In the event you don’t have the components to make the home made 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 can even add cooked, shredded hen for those who’d like (and don’t must be vegan!)
• Go nut free. Attempt utilizing my Jalapeño Inexperienced Tahini Sauce or my Avocado Lime Sauce as a nut free different 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 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 enhance the filling, cheese & sauce in every tortilla.
• For grain free tortillas: watch out with these as they could be tougher to roll relying on the model and what they’re made from.

In case your tortillas are onerous 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 home made vegan enchiladas can appear a bit intimidating at first, however with just a few easy suggestions 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 may splash a bit of 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 accurately. Keep 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 find out how to freeze hen enchiladas under, however you can even assemble the vegan enchiladas in the future 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 simple vegan black bean enchiladas may be frozen two other ways for the proper meal prep dinner! They’re the proper meal to arrange for brand spanking new dad and mom or anybody that would use a home-cooked meal. Right here’s find out how to freeze them:

1. Bake first, then freeze. You may both bake them first, then cool to room temperature, divide them in freezer secure containers after which freeze them. Or you’ll be able to bake them, convey them to room temp, after which freeze the complete pan. Simply be sure to 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 via.
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 based on directions.

See find out how to make vegan enchiladas

Storing suggestions

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 like these vegan enchiladas! In the event you make them remember to depart a remark and a score so I understand how you appreciated 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, home made enchilada sauce. These simple vegan black bean enchiladas are full of plant-based protein and drizzled to perfection with an addicting, vegan jalapeño cashew crema!

Elements

• 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 gentle as you will discover)
• To garnish:
• Contemporary cilantro
• Avocado slices
• Remaining ½ of jalapeno
• Sizzling 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 scorching water for about 45 minutes-1 hour when you put together your enchiladas. Alternatively you’ll be able to 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. Combine nicely to mix.

• Warmth olive oil over medium warmth in giant 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 sometimes to make sure squash does not burn. 

• Add just a few teaspoons of water to the pan if vital to assist the squash prepare dinner. As soon as squash is fork tender, switch to giant 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 may 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 vital. 

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