Ingredients

The following ingredients have 6 Servings
  • 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

Instruction

  • Preheat oven to 350 degrees F. Spray 9x13 inch baking pan with nonstick cooking spray.
  • Place ½ cup cashews in a large bowl, then add 2 cups boiling water and let the cashews soak in the hot water for approximately 45 minutes-1 hour while you prepare your enchiladas. Alternatively you can soak your cashews overnight in room temperature water so they are already ready to go for the cashew crema.
  • Make your enchilada sauce by adding the enchilada sauce ingredients to a large bowl: tomato sauce, tomato paste, water, apple cider vinegar, garlic, chili powder, cumin, oregano, cayenne pepper and salt. Mix well to combine.
  • Heat olive oil over medium heat in large skillet. Add garlic and diced onions and saute until garlic becomes fragrant (about 30 seconds). Next add in cubed butternut squash, chilli powder, cumin and salt; then stir and cover for about 8 minutes or until fork tender, stirring occasionally to ensure squash doesn't burn. 
  • Add a few teaspoons of water to the pan if necessary to help the squash cook. Once squash is fork tender, transfer to large bowl and add in black beans and 1 cup of the prepared enchilada sauce; stir to combine.
  • To assemble enchiladas: Add about 2/3 cup enchilada sauce to bottom of the 9x13 inch pan and spread around. Warm tortillas in microwave for 20-30 seconds wrapped in a wet paper towel so that they are easier to roll up. 
  • Add about 1/3 cup of the butternut squash & black bean filling to each tortilla. Roll each tortilla up and place seam side down in baking pan. Pour remaining enchilada sauce over the top. Bake for 25-30 minutes.
  • While the enchiladas are baking, you can make the cashew crema: Add drained cashews, garlic, jalapeno, cilantro, water and salt to a high powered blender. Blend until a thick sauce comes together, adding a tablespoon or two more of water, if necessary. 
  • Add cashew sauce to a ziploc bag and snip off a corner, then squeeze sauce all over the enchiladas. Serves 6, 2 enchiladas each.