Vegan Enchiladas with Chipotle Black Beans & Cashew Cream
Corn tortillas are filled with smoky chipotle-spiced black beans and roasted vegetables, rolled up, and baked under a red enchilada sauce. Cashew cream — made by blending soaked cashews until smooth — is drizzled over the top in place of sour cream or cheese. The whole dish takes about an hour and serves well as a weeknight dinner or casual entertaining meal.
Equipment
- Large skillet
- Blender or food processor
- 13x9-inch baking dish
- Foil
Ingredients
For the Enchilada Filling:
- 1 tablespoon avocado oil or any neutral oil
- 1 medium red onion finely chopped
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon chipotle chili powder
- 1 cup zucchini diced into 1/2-inch pieces
- 1 cup fire-roasted corn kernels fresh or frozen
- 1 can black beans 15-ounce can, rinsed and drained
- ¼ cup fresh cilantro roughly chopped
- 1 tablespoon lime juice freshly squeezed
For the Cashew Cream:
- 1 cup raw cashews soaked for at least 4 hours or in boiling water for 15 minutes
- ½ cup water plus more for consistency if needed
- 2 tablespoons lime juice freshly squeezed
- ½ teaspoon sea salt
For Assembling the Enchiladas:
- 8 pieces corn tortillas warm them to prevent cracking
- 1 ½ cups red enchilada sauce homemade or high-quality store-bought
- ¼ cup green onions sliced, for garnish
- ¼ cup fresh cilantro chopped, for garnish
Instructions
- Prepare the Filling: Heat 1 tablespoon avocado oil over medium heat in a large skillet. Add chopped red onion and sauté for 4–5 minutes until translucent. Add garlic and cook another 1 minute until fragrant.
- Add Spices and Vegetables: Stir in cumin, smoked paprika, and chipotle powder. Cook for 30 seconds to toast the spices. Add zucchini and corn, sauté for 5–7 minutes, or until vegetables are soft and slightly browned.
- Add Beans and Herbs: Stir in black beans, lime juice, and chopped cilantro. Cook for another 2 minutes. Taste and adjust salt. Set aside.
- Prepare the Cashew Cream: Blend soaked cashews, water, lime juice, and salt in a high-speed blender until smooth and creamy (about 1–2 minutes). Add water to thin as needed.
- Assemble the Enchiladas: Preheat oven to 375°F (190°C). Pour 1/2 cup enchilada sauce into the base of a 13x9-inch baking dish. Fill each tortilla with 2–3 tablespoons of filling, roll tightly, and place seam-side down in the dish.
- Top and Bake: Pour remaining 1 cup enchilada sauce over the rolled tortillas. Cover with foil and bake for 20 minutes. Uncover and bake an additional 10 minutes to slightly crisp the tops.
- Garnish and Serve: Drizzle with cashew cream and top with green onions and fresh cilantro. Serve warm.
Notes
- To enhance flavor, toast the tortillas briefly in a pan before stuffing to develop deeper, earthy tones.
- You can substitute chipotle powder with 1 finely chopped canned chipotle pepper in adobo for a spicier, smokier effect.
- Make the cashew cream up to 3 days in advance and store in an airtight jar in the refrigerator.
Nutrition
Calories: 389kcalCarbohydrates: 45gProtein: 15gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 1178mgPotassium: 702mgFiber: 11gSugar: 12gVitamin A: 1535IUVitamin C: 16mgCalcium: 63mgIron: 5mg
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