Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema
So, Enchiladas for Dinner?
Hey, glad you stopped by! So, here’s the thing about these vegan butternut squash black bean enchiladas—they’ve basically become my unofficial autumn signature dish. I tried them first when a bunch of my (decidedly non-vegan) friends dropped by, and the vibes were somewhere between “oh great, more rabbit food” and “wait, what’s that smell?” (Guess what, they all loved it.) Now, at least once a month, someone texts me asking when I’m making my “squash wraps” again. Not sure why my buddy Tony always calls them wraps—maybe it’s just easier? Anyway, it’s always good times, unless I accidentally use the entire jalapeño in the crema and forget to warn my spice-hating aunt. Oops.
Why I Keep Coming Back to This Recipe
I make this whenever I want something that’s crazy satisfying and somehow makes me feel like I’ve nailed adulting (“look, veggies!”). My family goes absolutely bonkers over it, especially the creamy cashew sauce—I sometimes double it just so there are leftovers for nachos. And look, some nights I totally skip the fresh cilantro because I forgot to buy it (again). Does anyone actually remember all the ingredients on the first shop? Probably just my neighbor, honestly. Anyway, it’s hearty, colorful, and, you know, it just works—even for suspicious eaters. (Though once, my cousin claimed it was “too orange.” There’s always one.)
What You’ll Need (Swaps and All)
- One medium butternut squash (peeled, diced—about 3 cups; sometimes I get lazy and use the pre-chopped bags from the store, it’s fine!)
- One can (roughly 400g) black beans, drained and rinsed (pinto beans work too in a pinch, or kidney beans if it’s all you’ve got)
- Eight to ten corn tortillas (Wheat tortillas also work, and yes, sometimes I just microwave them if I forget to warm them in a pan)
- About 1 cup of your favorite salsa (my grandmother actually uses a smoky chipotle one that’s wild—any decent jarred salsa is fine though)
- 1 teaspoon ground cumin
- One red onion (chopped)
- 2-3 cloves garlic (minced, or 1 tsp garlic powder if you’re in a rush)
- 1 teaspoon smoked paprika
- Olive oil (or avocado oil, or the sad dregs of whichever bottle are left)
- Salt n’ pepper (to taste—don’t overthink it)
- A handful of cilantro (optional, especially if half your crowd hates cilantro—just skip it!)
- Jalapeño Cashew Crema:
- 3/4 cup raw cashews (soaked for 30+ minutes in hot water, unless you forget, then just blend ten seconds longer—no biggie)
- 1 small jalapeño (seeds out for less heat, or swap in a green chili—tried that once, was…interesting)
- Juice of 1 lime
- 1/3 cup water (plus more to thin if you like)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder (optional, really)
Let’s Get Cooking (Don’t Overthink It)
- Roast the squash: Toss diced butternut squash with a little oil, salt, cumin, and smoked paprika—basically enough oil to gloss ’em up without swimming. Roast at 425°F (218°C) for 25-30 minutes until edges get a bit caramelized. Sometimes I get impatient and pull them at 20; they’re fine! But a bit more browning adds real flavor.
- Sauté your onions: While the squash is roasting, heat a glug of oil in a skillet and cook red onion with a pinch of salt till it’s soft but still bright, maybe 4-5 minutes. Add garlic (the real stuff, if you have it) and cook about a minute more. If you’re feeling lazy, garlic powder right in with the beans works too.
- Mix the filling: Add roasted squash and black beans to the pan with onions. Give it a friendly mash with a potato masher (if you’ve got one) or the back of a spoon, but not so it’s baby food—just enough so they’re sticking together a bit. Stir in half the salsa, dash of pepper, and a third of the cilantro (if using). This is where I usually sneak a taste—it’s hard not to!
- Make the Jalapeño Cashew Crema: Drain your cashews. Throw ’em in a blender with jalapeño, lime juice, water, salt, and (if you like) garlic powder. Blend until totally smooth; you might need to scrape down the sides or add another splash of water to get it dreamy-creamy. Don’t freak out if it looks weirdly thick at first—just blend more. And totally taste for spice now and save your sinuses later.
- Warm the tortillas: You can wrap them in a slightly damp towel and microwave in 15 second bursts, or just heat each in a skillet for 20 seconds per side till soft and foldable.
- Roll ’em up: Scoop a big spoonful of filling onto each tortilla, roll it up, and place seam-side down in a baking dish (I never bother greasing it, honestly, but you can spray oil if sticking worries you).
- Assemble: Pour remaining salsa on top, spreading as best you can. Cover the dish (foil or a second pan in a pinch), bake at 375°F (190°C) for 15-20 minutes till steamy and bubbling. If you like them crispier on top, uncover for the last 5 minutes.
- Finale: Drizzle cashew crema liberally—or, honestly, dump—over the finished enchiladas and scatter with your leftover cilantro. Improvise with thinly sliced scallions if you’re out of cilantro. Tuck in while still hot!
Notes from My Kitchen Experiments
- I once forgot to soak the cashews and just boiled them for ten minutes. Texture was a tiny bit grainy but nobody complained.
- The filling tastes even better the next day (personal opinion, but that’s how leftovers disappear fastest here).
- If the filling seems dry, just add a splash of plant milk or even water. Don’t stress about exact texture!
- Corn tortillas tend to break a bit—might look rustic (read: messy), but tastes just as good.
Mixing Things Up—My Variations
- I’ve swapped in sweet potato instead of butternut squash. It works, but tastes more dessert-ish. Not my first pick, but not bad if that’s all you have left in the veg bin.
- Pinto beans give a softer filling, which my partner likes. Personally, black beans have a bit more character.
- Added a handful of cheese (vegan or not, up to you) on top once; honestly, I prefer it without, but maybe that’s just nostalgia talking?
- Tried enchilada sauce instead of salsa one time, but found it overpowered the squash too much—maybe it was just a salty batch?
What You Actually Need (and Don’t)
- Large baking dish (I say “essential,” but in a bind, I’ve used a rimmed sheet pan—just don’t overstuff it. Or nestle them in a cake tin, why not?)
- A blender for the crema—though once I used my stick blender, with a bit of elbow grease, it worked fine. Just go slow.
- Sharp knife and a chopping board. I mean, you could try a bread knife for the squash if that’s all you’ve got, just, er, be careful!
How It Keeps (If You Have Any Left)
Store in an airtight container in the fridge, preferably before you drown them in crema, and they’re good for 2 or 3 days. Truthfully, in my house it rarely lasts more than overnight, but hey, bonus if you have leftovers. The crema thickens a bit as it sits, just stir in a spoonful of water and you’re golden.
All the Ways I Serve This
We usually just pile on extra crema and eat these with a side salad for color (and self-deception: “so healthy!”). Sometimes I do a quick corn and avocado salad or just some guac and chips. My cousin likes to eat them cold for breakfast, straight from the fridge (I don’t judge, but I also don’t join him).
Tips I Learned the Hard Way
- I once rushed the blending on the crema and, yeah, it was a bit lumpy. People still loved it, but just, give it an extra minute. You’ll thank yourself.
- Don’t overload the tortillas with filling—they’ll burst and the whole thing gets unwieldy. On second thought, even the messy ones taste fab, so don’t sweat it too much.
- Letting the squash cool a little before rolling makes stuffing so much less of a pain. Burns fingers otherwise! Ask me how I know…
People Actually Asked Me These
- Can I make the cashew crema ahead? Oh for sure. I usually do! Keeps in the fridge a few days, just stir or thin out if it gets super thick.
- What if I don’t do spicy? Just skip the jalapeño. Or use a tiny bit. Sometimes I do half for the kids and full-blast for the grownups.
- Could I freeze these? Actually, I tried it once—worked okay, though the tortillas went a bit mushy when I thawed. Not a deal breaker, but better fresh if you can swing it.
- What about topping ideas? Oh, everything. Sliced radishes, avocado, vegan yogurt, pickled onions; go wild.
- Any shortcuts for prepping squash? I grab prechopped squash from the produce aisle if I’m running late. Don’t tell my grandma, but sometimes I roast it whole and scoop out the middle, just less fuss.
- Can I use a food processor for the crema? Sure, just blend extra long if it’s not getting super smooth right away.
- Is there a way to make this nut free? Seen folks use sunflower seeds instead of cashews for the crema. Haven’t tried it myself, but why not?
- Gluten free? If you use corn tortillas and double check your salsa and spices, you’re good to go!
Alright, I think that’s everything—but if you try a wild twist, let me know. One friend added chocolate once (don’t—just, no). Anyway, hope your kitchen smells amazing and that you enjoy every last bite. Happy cooking!
Ingredients
- 1 medium butternut squash, peeled and diced (about 3 cups)
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1 (15 oz) can black beans, drained and rinsed
- 8 corn tortillas
- 1 1/2 cups enchilada sauce (store-bought or homemade)
- 1/2 cup raw cashews (soaked in hot water for 30 minutes)
- 1/2 cup water
- 1 jalapeño, seeded and chopped
- 2 tablespoons lime juice
- 1 clove garlic
- 1/4 teaspoon salt
- Fresh cilantro, for garnish
Instructions
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1Preheat the oven to 400°F (200°C). Toss the diced butternut squash with olive oil, cumin, smoked paprika, and salt on a baking sheet. Roast for 20-25 minutes until tender and lightly browned.
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2While the squash roasts, blend soaked cashews, water, jalapeño, lime juice, garlic, and salt until smooth to make the jalapeño cashew crema. Set aside.
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3Once the squash is cooked, in a large bowl, combine roasted butternut squash and black beans. Mix well.
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4Warm the corn tortillas to make them pliable. Spoon the squash and bean mixture into each tortilla, roll up, and place seam-side down in a baking dish.
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5Pour enchilada sauce over the rolled tortillas. Bake for 20 minutes, until heated through and bubbling.
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6Drizzle with jalapeño cashew crema, garnish with fresh cilantro, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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