Vegan Enchiladas

5 from 14 votes

These vegan enchiladas are the best! Stuffed with butternut squash and black beans, topped with tomato sauce and the cheesiest vegan cheese sauce!

Prep Time20

Cook Time1 15

Total Time1 35

Course: Main Course

Cuisine: Mexican

Diet: Vegan

Servings:

Calories: 367kcal

Preheat the oven to 400°F (200°C).
Add the peeled and cubed butternut squash to a bowl along with the olive oil, sea salt and black pepper and toss it all together so that all the butternut squash is lightly coated.
Transfer to a parchment lined baking tray and bake in the oven for around 30-35 minutes until roasted.
When the butternut squash is cooked remove it from the oven and turn the oven heat down to 350°F (180°C).

While the butternut is roasting, get started on your tomato sauce.
Add chopped onion and crushed garlic to a pot or saucepan along with the olive oil and sauté until the onions are softened.
Add in the canned chopped tomato, coconut sugar, oregano and cayenne pepper and bring to a gentle simmer. Add sea salt and black pepper to taste.
Using an immersion blender blend into a smooth sauce. If you don't have an immersion blender then allow it to cool for a few minutes and then transfer to your blender jug, blend and then return to the pot.

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.
Add the roasted butternut squash and ½ cup of the tomato sauce and mix together.

Add the olive oil to a pot and let it heat until hot. Then add in the flour and fry it briefly in the oil, stirring vigorously and then add in your soy milk and whisk it vigorously to get rid of lumps.
Bring it to the boil stirring constantly. When it boils let it continue to boil, stirring all the while, for a few minutes until it thickens.
Remove it from the heat and add in the dijon mustard, nutritional yeast, onion powder, garlic powder, smoked paprika, salt and ground black pepper and stir in.

Now you're ready to assemble your enchiladas.
Take a 9x13 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 tomato sauce and smooth it down evenly along the bottom of the dish.
On a separate plate or board lay a tortilla down flat. Spoon out some butternut squash and black bean filling and then roll up the tortilla and 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.
Add your cheese sauce carefully to the top and smooth it down.
Place into the oven and bake for 25 minutes at 350°F.

For gluten-free make sure to use corn tortillas and use a gluten-free all purpose flour blend to replace the regular flour in the cheese sauce.
If you use corn tortillas then heat them first by wrapping four at a time in a damp paper towel and microwaving for 30 seconds to 1 minute. This is so that they fold more easily and don't break.