New plant-based staple added to the meal rotation mix! Vegan, Dairy-free.
Makes 12 enchiladas. Prep time about 1hr. Total time 1hr 30 mins. To save time, enchilada mixture, sauce and cashew cream can be prepped 1-2 days before and stored in the fridge.
For the enchiladas:
1 tablespoon avocado or coconut oil
2 cloves garlic, minced
1 small onion roughly chopped
4 cups peeled and cubed butternut squash, from 1 med sized squash
1 tsp chilli powder
1/2 tsp cumin
Sea salt and pepper to taste
1 15 oz can of black beans, rinsed and drained
12 (6 inch) organic wheat tortillas (use corn for gluten free)
For the Enchilada Sauce:
1 15 oz jar tomato sauce
2 tbsp tomato paste
2/3 cup of water
1/2 tsp Apple cider vinegar
3 cloves garlic, minced
2 1/2 tbsp chilli powder
1 1/2 tsp cumin
1 tsp oregano
1/4 tsp cayenne pepper
Sea salt to taste
For the Cashew Cream:
1/2 cup raw cashews, soaked overnight or for 1hr in boiled water.
1 clove garlic
1/2 jalapeño, de-seeded (save other half for topping)
3 tbsp chopped cilantro
1/3 cup water
Sea salt to taste
Added Optional Garnish:
1 avocado, sliced
Remaining 1/2 jalapeño chopped, de-seeded
Soak cashews in water overnight or in 2 cups boiled water for 1hr while you prep other ingredients.
For enchilada sauce: Combine all ingredients in a bowl. Stir well to combine.
1. Add oil, garlic and onions to large skillet or pot and sauté for 1-2 mins. Add cubed squash, chilli powder, cumin and salt. Stir and cook for about 10 mins until squash tender to poke with a fork. Add a few tsp of water to the mix to help squash cook.
2. Remove from heat, and add 1 cup of prepared sauce. Stir to combine. Set up food processor or blender. Add squash mixture and process until pureed.
3. Pour mixture into a bowl and add in black beans. Stir together.
To Assemble Enchiladas:
1. Preheat oven to 350 F. Use 9x13 glass baking dish. Grease lightly w avocado/coconut oil. Spread 2/3 cup of enchilada sauce to bottom of dish.
2. Warm tortillas briefly for 20 sec in microwave to get them soft and easy to wrap. Add 1/3 cup of butternut squash and black bean mixture to each tortilla. Roll up the tortilla placing the seam side down in the dish. Pour remaining enchilada sauce over top of the rolled tortillas. Bake for 30 mins.
For Cashew Cream:
1. While enchiladas are baking, add soaked, drained cashews, garlic, jalapeño, cilantro, water and salt to processor or blender. Blend until thick sauce formed.
2. Add sauce to a ziploc bag.
When enchiladas are finished baking, add sliced avocado, cilantro and remaining chopped jalapeño on top. Snip corner off ziploc bag and drizzle cashew cream sauce over top.
Ready to serve!
A collection of some of my favourite share worthy eats and treats! Whether you are a meat eater, vegetarian, vegan or somewhere in between, I hope you and your family will enjoy these tasty and health conscious recommendations to nourish both body and mind.