Until I made this fabulous dish of vegan enchiladas I must confess to not really knowing what they were!
I thought they were some kind of noodle thing! I’m pretty sure I had them confused with cannelloni.
They are actually tortillas stuffed with delicious filling, topped with a fabulously smooth tomato sauce and baked in the oven for 20 minutes.
So…pretty similar to a cannelloni type deal but not the same.
I decided to stuff these vegan enchiladas with roasted butternut squash and black beans.
These vegan enchiladas are really simple to throw together. There are a few steps involved, but they’re all really easy and fun and it takes around an hour and a quarter to put together.
Even though it’s pretty easy to make this dish, it seems a little fancier than something to add to the regular dinner rotation, you’d probably be more inclined to make this for a dinner party or when you want something a little fancier.
It’s simple and easy yet the result is pretty awesome and yeah, a little fancy too!
Roasted butternut squash makes everything more delicious! And mixed with black beans and a rich tomato sauce, it makes the perfect filling for these enchiladas.
I used large soft wholewheat tortillas, but if you prefer to be gluten-free, you can use corn tortillas too.
To make this dish, you start off with roasting your butternut squash. While that is busy roasting, you get busy making your tomato sauce.
By the time your butternut is perfectly roasted, your tomato sauce has been blended (you want a smooth sauce for this) and is ready to go!
You then heat up some black beans in a pan and when nicely hot, you add the roasted butternut and some of the sauce and mix together for your tortilla filling.
Then it’s just a case of spreading a layer of sauce at the bottom of your baking dish and then stuffing the tortillas with your roasted butternut and black bean mix and lining them up (seal side down) in the dish.
Pour the rest of the sauce over the top and then bake for 20 minutes.
Top with some sliced avocado, cilantro and a basil and chive cashew cream and you have a spectacularly delicious meal on your hands.
These vegan enchiladas are fabulous served either hot from the oven or cold the next day.
You will love these gorgeous vegan butternut squash and black bean enchiladas! They are:
- Stuffed with roasted butternut and black beans in a rich tomato sauce
- Topped with avocado, cilantro and cashew cream!
- Perfect for a dinner party!
I’d love to know what you think of these fabulous vegan enchiladas! Let us know in the comments.
And if you make this dish and have some tips to share pop back and let us know, your comments help everybody.
And if you happen to take any pics of your fabulous dish, tag us #lovingitvegan on instagram so we don’t miss it!
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Savory and filling vegan enchiladas stuffed with roasted butternut squash and black beans in a rich tomato sauce and topped with avocado, cilantro and cashew cream.
- For the Filling:
- 1 Medium Butternut
- 1 Tbsp Olive Oil
- Sprinkle Sea Salt
- Sprinkle Black Pepper
- 1 15oz (425g) Can Black Beans
- For the Enchiladas:
- 7-8 Large Soft Wholewheat Tortillas
- For the Tomato Sauce:
- 1 Shallot
- 3 Cloves Garlic
- 1 Tbsp Olive Oil
- 2 15oz (425g) Cans Chopped Tomato
- 2 Tbsp Coconut Sugar
- Sea Salt and Black Pepper to taste
- Sliced Avocado
- Chopped Cilantro
- Sweet Basil and Chive Cashew Cream
- Preheat the oven to 430°F (220°C).
- Peel and slice the butternut. Chop into cubes and throw into a bowl along with 1 Tbsp olive oil and a sprinkle of sea salt and black pepper and toss so that all the butternut is lightly coated with oil.
- Transfer to a parchment lined baking tray and bake in the oven for around 35 minutes or until soft and cooked.
- While the butternut is roasting, get started on your tomato sauce.
- Peel and chop the shallot and crush the garlic. Add to a pot or saucepan with the olive oil and saute until translucent. Add the cans of chopped tomato and the coconut sugar and bring to a gentle simmer. Add sea salt and black pepper to taste. Using an immersion blender blend into a smooth sauce.
- When the butternut is cooked remove from the oven and turn the oven heat down to 350°F (180°C). Then partially drain the can of black beans and add them to a pot. Heat the beans (and a little of the liquid they came with in the can) until simmering and then add the butternut and 1/2 cup of the tomato sauce and stir together.
- Now you’re ready to assemble your enchiladas.
- Take a large rectangular oven proof dish and measure your tortillas against the size of the dish. We needed to trim our tortillas slightly to fit the dish.
- Then pour out some of the sauce and smooth down evenly along the bottom of the dish.
- On a separate plate lay a tortilla down flat. Spoon out some butternut and black bean filling and then roll up the tortilla and then place it into the oven-proof dish, seal side down.
- Repeat with the next tortilla and keep repeating until your dish is full.
- Pour the remaining tomato sauce over the top and smooth it down.
- Place into the oven and bake for 20 minutes at 350°F
- Top with a drizzle of cashew cream, sliced avocado and fresh cilantro.
*Nutritional Information is based on 1 Enchilada (of 7, as pictured) without extra toppings such as avocado and cashew cream.
- Serving Size: 1 Enchilada
- Calories: 276
- Sugar: 9.1g
- Sodium: 575mg
- Fat: 7.7g
- Saturated Fat: 1.5g
- Carbohydrates: 48.5g
- Fiber: 11.1g
- Protein: 8.2g