• Shopping List
• Meal Planner
• Collection

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

Get the App

Never Lose Track of Your Favorite Recipes.

Save, organize into collections, plan your meals, and shop the ingredients—all in one free app.

Get the Free iOS App