Roasted Butternut Squash and Black Bean Enchiladas with Lemon-Garlic Cashew Cream

Autumn is in the air, and I had a butternut squash practically begging to be used. The exotic combination of sweet, savory, spicy, and creamy of these Butternut Squash and Black Beach Enchiladas with Lemon-Garlic Cashew Cream hit the spot for me on this cool and rainy night. It’s a nice variation from traditional enchiladas and is surprisingly hearty. I hope you enjoy this recipe.

You’ll need a sharp knife or a good quality vegetable peeler to peel the squash. The amount used for this recipe was about half of a butternut squash.

Roasted Butternut Squash & Black Bean Enchiladas with Lemon-Garlic Cashew Cream - Vegan, healthy, nutrient-dense

Roasted Butternut Squash and Black Bean Enchiladas with Lemon-Garlic Cashew Cream

 

Ingredients:

  • 2-3 cups butternut squash, peeled and cubed
  • 1 cup red pepper chunks, bite size
  • 1 cup roughly chopped onions
  • 2 T olive oil
  • 1 tsp chili powder
  • 2 T nutritional yeast
  • 1 can black beans, drained and rinsed
  • 1/2 cup sliced black olives
  • 1/2 cup chopped cilantro
  • 1/2 cup green onions
  • 10-14 corn tortillas (depending on how much filling you use)
  • Lemon-Garlic Cashew Cream (see recipe below)
  • 1 cup non-dairy cheez or cheese (optional)
  • Enchilada Sauce (about 1.5 cups)(I used Trader Joes, but use whatever you like)

Directions:

Preheat oven to 400 degrees.

Toss butternut squash, red pepper chunks, onion, olive oil, chili powder and nutritional yeast in a large bowl.

Spread in single layer on a baking sheet.

Bake for 20-25 minutes until squash is tender (but not mushy!) and just starting to brown.

 Butternut Squash Ench 1

While vegetables are roasting, make cashew cream (recipe below) and heat up tortillas on a dry griddle to soften.

Grease a 9 x 13 baking dish with cooking spray.

Remove vegetables from oven and turn temperature down to 350 degrees.

Let vegetables cool a bit then put back in bowl.

Butternut Squash Ench 2

Add black beans, olives, cilantro, green onions, and lemon-garlic cashew cream to the roasted vegetable mixture in the bowl.

Butternut Squash Ench 3

 

Combine gently. Taste and adjust seasonings if necessary.

Spread about 1/2-3/4 cup of the enchilada sauce on the bottom of the 9 x 13 baking dish.

Take a corn tortilla, place about 1/2 cup vegetable/bean mixture in the middle, roll up and place “face down” on the baking dish. Repeat until all you have used all the mixture and/or tortillas. Pack the enchiladas in the dish nice and snug so they stay rolled up and cozy like so.

Butternut Squash Ench 4   Butternut Squash Ench 5  Butternut Squash Ench 6

Pour remaining enchilada sauce over the top. Top with cheese if desired.

Bake at 350 degrees for 25-30 minutes, just until thoroughly warm.

2015-10-06 18.35.50

 

Butternut Squash Ench 7

 

Roasted Butternut Squash and Black Bean Enchiladas with Lemon-Garlic Cashew Cream

Roasted Butternut Squash and Black Bean Enchiladas with Lemon-Garlic Cashew Cream

Ingredients

  • 2-3 cups butternut squash, peeled and cubed
  • 1 cup red pepper chunks, bite size
  • 1 cup roughly chopped onions
  • 2 T olive oil
  • 1 tsp chili powder
  • 2 T nutritional yeast
  • 1 can black beans, drained and rinsed
  • 1/2 cup sliced black olives
  • 1/2 cup chopped cilantro
  • 1/2 cup green onions
  • 10-14 corn tortillas (depending on how much filling you use)
  • Lemon-Garlic Cashew Cream (see recipe below)
  • 1 cup non-dairy cheez or cheese (optional)
  • Enchilada Sauce (about 1.5 cups)(I used Trader Joes, but use whatever you like)

Instructions

Preheat oven to 400 degrees.

Toss butternut squash, red pepper chunks, onion, olive oil, chili powder and nutritional yeast in a large bowl.

Spread in single layer on a baking sheet.

Bake for 20-25 minutes until squash is tender (but not mushy!) and just starting to brown.

While vegetables are roasting, make cashew cream (recipe below) and heat up tortillas on a dry griddle to soften.

Grease a 9 x 13 baking dish with cooking spray.

Remove vegetables from oven and turn temperature down to 350 degrees.

Let vegetables cool a bit then put back in bowl.

Add black beans, olives, cilantro, green onions, and lemon-garlic cashew cream to the roasted vegetable mixture in the bowl.

Combine gently. Taste and adjust seasonings if necessary.

Spread about 1/2-3/4 cup of the enchilada sauce on the bottom of the 9 x 13 baking dish.

Take a corn tortilla, place about 1/2 cup vegetable/bean mixture in the middle, roll up and place "face down" on the baking dish. Repeat until all the mixture and/or tortillas are used. Pack the enchiladas in the dish nice and snug so they stay rolled up.

Pour remaining enchilada sauce over the top.

Top with cheese if desired.

Bake at 350 degrees for 25-30 minutes, just until thoroughly warm.

Lemon-Garlic Cashew Cream

1 cup cashews, soaked for 1-2 hours and drained 4-5 T lemon juice 1/2 tsp salt dash cayenne garlic, one clove, crushed 3 T nutritional yeast 5 T water (you may not need all of this) Blend soaked cashews with lemon juice, salt, cayenne, garlic, nutritional yeast and 3 T water until VERY smooth. Add water by the tablespoon as needed until desired consistency (like a smooth sour cream).

http://justrealstuff.com/roasted-butternut-squash-and-black-bean-enchiladas-with-lemon-garlic-cashew-cream/

 

 

 

Lemon-Garlic Cashew Cream w text

 

Lemon-Garlic Cashew Cream

  • 1 cup cashews, soaked for 1-2 hours and drained
  • 4-5 T lemon juice
  • 1/2 tsp salt
  • dash cayenne
  • garlic, one clove, crushed
  • 3 T nutritional yeast
  • 5 T water (you may not need all of this)

Blend soaked cashews with lemon juice, salt, cayenne, garlic, nutritional yeast and 3 T water until VERY smooth. Add water by the tablespoon as needed until desired consistency (like a smooth sour cream).

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