If you’re on the hunt for a comforting, cozy meal that’s packed with flavor and feels like a warm hug, you’ve got to try this Vegan Butternut Squash Black Bean Enchiladas Recipe. I absolutely love how creamy, spicy, and satisfying these enchiladas turn out — they’re perfect for family dinners or when you want to impress friends with plant-based goodness. Stick with me, and I’ll walk you through every step to make them turn out just right!
Why You’ll Love This Recipe
- Rich, layered flavors: The roasted butternut squash mixed with black beans and homemade enchilada sauce creates a perfect balance of sweet, savory, and spicy.
- Creamy jalapeño cashew crema: This dairy-free topping adds a tangy-smooth kick that elevates the whole dish beautifully.
- Family- and freezer-friendly: These enchiladas hold up well to leftovers and make fantastic make-ahead meals.
- Totally vegan, totally satisfying: Whether you’re vegan or just want to eat more plants, you’ll find this recipe heartily fulfilling every time.
Ingredients You’ll Need
Let’s chat about the key ingredients that bring this Vegan Butternut Squash Black Bean Enchiladas Recipe to life — they all work so harmoniously together. When shopping, aim for fresh butternut squash that’s firm and without soft spots, organic whenever possible, and look for the softest corn tortillas you can find, which make rolling a lot easier.
- Raw cashews: These soak up water to blend into a creamy, dreamy cashew crema—don’t skip soaking!
- Garlic: Key for depth in both the sauce and the crema, it wakes up all the other flavors.
- Jalapeño: Balanced in this recipe; fresh heat adds a lovely brightness without overpowering.
- Cilantro: Use fresh — it’s essential for that vibrant cashew crema flavor.
- Tomato sauce and paste: Build a rich, tangy enchilada sauce from scratch, no cans of mystery sauce here.
- Chili powder, cumin, oregano, cayenne pepper: These spices combine for a smoky, warm, and slightly spicy sauce that makes you want to dive right in.
- Olive oil: To saute your veggies and bring out their natural sweetness.
- Red onion: Adds a mild sharpness and texture to the filling.
- Butternut squash: Roasted and tender, it creates a luscious, natural sweetness to offset the beans and spices.
- Black beans: Protein-packed, and perfect for a hearty, filling bite.
- Corn tortillas: Soft and pliable, these are the perfect vessel for rolling up that delicious filling.
- Fresh garnishes: Cilantro, avocado slices, and jalapeño slices add freshness and crunch.
Variations
I love making this Vegan Butternut Squash Black Bean Enchiladas Recipe my own by mixing up the fillings or adjusting heat levels. It’s such a flexible recipe that you can easily tweak without losing that comforting vibe.
- Spice levels: When I want it a little milder, I reduce the jalapeño or swap it for a poblano; for extra heat, I keep the jalapeño seeds or add a dash of chipotle powder.
- Add greens: Sometimes, I stir in fresh spinach or kale to sneak in some extra veggies without changing the flavor profile.
- Different beans: Pinto or kidney beans can work great if black beans aren’t your favorite or you want a change.
- Cheese swap: For a cheesy twist, topping with vegan cheese before baking gives a bubbly, melty finish that’s irresistible.
How to Make Vegan Butternut Squash Black Bean Enchiladas Recipe
Step 1: Soak and Prep Your Cashews
Start by placing your raw cashews in a bowl and covering them with boiling water to soak for about 45 minutes to an hour—this is what makes your cashew crema super creamy and smooth. I sometimes soak them overnight if I’m prepping ahead, which is a total time-saver. While they soak, you can get going on the rest of the recipe without losing momentum.
Step 2: Whip Up the Enchilada Sauce
This homemade sauce is a gamechanger. Combine tomato sauce, tomato paste, water, apple cider vinegar, minced garlic, chili powder, cumin, oregano, cayenne, and salt in a bowl, then mix it up until smooth. Trust me, making your own enchilada sauce gives you full control over flavors and heat, plus it’s fresher than any store-bought version.
Step 3: Cook the Butternut Squash Filling
Heat olive oil in a large skillet over medium heat, then sauté garlic and onions until fragrant (quick—only about 30 seconds for garlic!). Toss in your butternut squash cubes with chili powder, cumin, salt, and cover the pan. I stir it occasionally and add a splash of water if I see it getting dry, so nothing burns. Cook for about 8 minutes until tender but still holding shape. This gives the filling a sweet, earthy base that’s just perfect.
Step 4: Mix in Black Beans and Enchilada Sauce
Once your squash is tender, transfer it to a bowl and stir in black beans and about a cup of your enchilada sauce. This melding of flavors creates a hearty, juicy filling that keeps every enchilada moist and delicious.
Step 5: Assemble the Enchiladas
Preheat your oven to 350°F and lightly grease a 9×13-inch baking dish. Pour about two-thirds cup of the enchilada sauce on the bottom and spread it in an even layer. Warm your tortillas wrapped in a damp paper towel for 20-30 seconds so they’re easier to roll without cracking. Spoon about one-third cup of the filling into each tortilla, roll them up, and place seam side down in the pan. Pour the remaining sauce evenly over the top before popping the whole thing in the oven.
Step 6: Make Your Jalapeño Cashew Crema
While the enchiladas bake for 25-30 minutes, drain your cashews and blend them with garlic, half a jalapeño (seeds removed for milder heat), cilantro, water, and salt until you get a thick, creamy sauce. You might need to add a tablespoon or two more water to get it just right. This crema is the reason this recipe has so much personality—so tangy and just a little spicy!
Step 7: Finish and Serve
Take the baked enchiladas out of the oven and drizzle the cashew crema over the top using a ziploc bag with a snipped corner (so easy to control!). Garnish with fresh cilantro, avocado slices, leftover jalapeño slices, and a splash of hot sauce if you like. I guarantee you—this is when everyone’s eyes light up at the table.
Pro Tips for Making Vegan Butternut Squash Black Bean Enchiladas Recipe
- Soak your cashews well: This ensures your crema is perfectly smooth without any graininess—give yourself the time or soak them overnight.
- Don’t skip warming the tortillas: It makes rolling so much easier and prevents cracking.
- Adjust the spice to taste: I learned that every jalapeño varies in heat, so always taste your crema and sauce as you go before adding more.
- Use fresh butternut squash: Older squash can be dry or tough; fresh ones cook up tender and sweet, making your filling that much better.
How to Serve Vegan Butternut Squash Black Bean Enchiladas Recipe
Garnishes
I always top these enchiladas with fresh cilantro for a burst of bright herbiness, creamy avocado slices for richness, and thin slices of the remaining jalapeño for a little fresh heat. Sometimes, I swirl on extra cashew crema or drizzle my favorite hot sauce to dial up the flavor. These simple garnishes make the dish look stunning and taste even better.
Side Dishes
To keep things balanced, I love serving these enchiladas with a crisp side salad dressed lightly with lime and olive oil, or a simple Mexican rice to soak up any extra sauce. A side of grilled corn on the cob is another favorite, adding sweetness and a little charred crunch that plays well with the enchiladas’ creaminess.
Creative Ways to Present
For a dinner party, I’ve had fun making individual portions by rolling enchiladas in smaller tortillas and baking them in cute ramekins topped with cashew crema and cilantro — it feels special and everyone loves individual servings. You can also layer this filling for a vegan enchilada casserole and serve it family-style straight from the dish!
Make Ahead and Storage
Storing Leftovers
After dinner, I store any leftovers in an airtight container in the fridge. These enchiladas actually taste better the next day once all the flavors have had time to mingle. Just make sure to keep the cashew crema separate if you want to keep it extra fresh and creamy.
Freezing
I’ve frozen whole pans before—just bake them slightly less (about 20 minutes), cool completely, then cover tightly with foil and plastic wrap. When ready, thaw overnight in the fridge and warm in the oven until heated through. The texture is still wonderful, and it makes a great meal prep option.
Reheating
To reheat, cover the enchiladas with foil to keep them moist and warm in a 350°F oven for 15-20 minutes, or until heated through. I usually add fresh cashew crema and fresh avocado on top when serving to bring back that fresh creaminess and flavor vibrancy.
FAQs
-
Can I make the enchilada sauce ahead of time?
Absolutely! The enchilada sauce can be made a day or two in advance and stored in the fridge in an airtight container. It actually develops more depth of flavor when it sits for a bit, making your enchiladas even tastier.
-
What can I substitute for cashews in the crema?
If you can’t have cashews, try using soaked sunflower seeds or even silken tofu blended with the same ingredients; while the flavor may differ slightly, it still provides a creamy, tangy topping.
-
Are corn tortillas gluten-free?
Yes! Corn tortillas are naturally gluten-free, which makes this Vegan Butternut Squash Black Bean Enchiladas Recipe a great choice for those avoiding gluten. Just double-check the package if you have a very sensitive allergy, as some brands add flour or other ingredients.
-
Can I use canned butternut squash instead of fresh?
While fresh butternut squash gives the best texture and flavor, you can use canned if you’re in a pinch. Just drain well and possibly reduce the cooking time since canned squash is already soft.
Final Thoughts
I truly think this Vegan Butternut Squash Black Bean Enchiladas Recipe is a keeper—you get all the flavors you could want from a comforting Mexican-inspired dish but 100% plant-based and nourishing. The creamy jalapeño cashew crema? Game changer. The balance of sweet, smoky, and a little heat keeps it interesting, and the leftovers? Even better the next day. If you haven’t made enchiladas like this before, you’re going to be so proud when you serve it up. Trust me, once you try this recipe, it will be a go-to in your kitchen too.
Print
Vegan Butternut Squash Black Bean Enchiladas Recipe
- Prep Time: 1 hour
- Cook Time: 25 minutes
- Total Time: 1 hour 25 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
- Diet: Vegan
Description
These Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema are a flavorful and wholesome plant-based meal perfect for any occasion. Roasted butternut squash and seasoned black beans are wrapped in soft corn tortillas, baked in a rich homemade enchilada sauce, and topped with a creamy, zesty cashew crema with a hint of jalapeño for a delicious dairy-free twist on a classic Mexican favorite.
Ingredients
For the Cashew Crema
- ½ cup raw cashews
- 1 clove garlic
- ½ jalapeño, seeds removed (reserve 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
- ⅔ cup water (or broth of choice)
- 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 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
- Salt and pepper, to taste
- 1 (15 ounce) can black beans, rinsed and drained
- 12 (6 inch) corn tortillas (preferably very soft)
To Garnish
- Fresh cilantro
- Avocado slices
- Remaining ½ jalapeño
- Hot sauce, if desired
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Lightly spray a 9×13 inch baking pan with nonstick cooking spray to prepare it for the enchiladas.
- Soak Cashews: Place ½ cup raw cashews in a large bowl and add 2 cups boiling water. Let the cashews soak for 45 minutes to 1 hour, or soak overnight in room temperature water if preferred, to soften them for the cashew crema.
- Prepare Enchilada Sauce: In a large bowl, combine tomato sauce, tomato paste, ⅔ cup water or broth, apple cider vinegar, minced garlic, chili powder, cumin, dried oregano, cayenne pepper, and salt. Mix thoroughly to blend all the flavors.
- Sauté Vegetables: Heat 1 tablespoon olive oil over medium heat in a large skillet. Add minced garlic and chopped red onion, sautéing until the garlic is fragrant, about 30 seconds.
- Cook Butternut Squash: Add the cubed butternut squash to the skillet along with chili powder, cumin, salt, and pepper. Stir to combine, cover the pan, and cook for about 8 minutes until the squash is fork tender, stirring occasionally to avoid burning. Add a few teaspoons of water if necessary to help soften the squash.
- Combine Filling: Transfer the cooked squash to a large bowl. Add the rinsed black beans and 1 cup of the prepared enchilada sauce. Stir well to combine the filling ingredients evenly.
- Assemble Enchiladas: Spread about 2/3 cup of enchilada sauce evenly on the bottom of the prepared baking pan. Warm the corn tortillas in the microwave for 20-30 seconds, wrapped in a damp paper towel, to make them pliable. Spoon approximately 1/3 cup of the filling onto each tortilla, roll it up, and place seam side down in the pan. Repeat for all tortillas.
- Top and Bake: Pour the remaining enchilada sauce over the rolled enchiladas in the pan. Bake in the preheated oven for 25-30 minutes until heated through and sauce is bubbly.
- Make Cashew Crema: While the enchiladas bake, drain the soaked cashews. In a high-powered blender, combine cashews, garlic, jalapeño (½ with seeds removed), chopped cilantro, ⅓ cup filtered water, and salt. Blend until smooth and creamy, adding a tablespoon or two more water if needed to reach a thick sauce consistency.
- Serve: Transfer cashew crema to a plastic bag and snip off a corner or use a spoon to drizzle over the baked enchiladas. Garnish with fresh cilantro, avocado slices, remaining jalapeño slices, and hot sauce if desired. Serve warm. Makes 6 servings, 2 enchiladas each.
Notes
- Soaking cashews overnight results in a creamier cashew crema.
- Use soft corn tortillas to prevent cracking when rolling.
- Add extra jalapeño to the crema for more heat.
- You can substitute vegetable broth for water in the enchilada sauce for richer flavor.
- Leftover enchiladas refrigerate well for up to 3 days or freeze for up to 1 month.
- Customize toppings to your liking, such as vegan cheese or pickled onions.
Nutrition
- Serving Size: 2 enchiladas
- Calories: 360
- Sugar: 6g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
