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Creamy Vegan Black Bean Enchiladas with Homemade Cashew Sauce

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These creamy vegan black bean enchiladas feature a luscious homemade cashew sauce, making them a comforting and flavorful plant-based meal perfect for weeknights or entertaining guests.

Ingredients

Scale
  • 1 (15 oz / 425 g) can black beans, drained and rinsed
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • Salt and black pepper to taste
  • 1 tbsp olive oil or avocado oil
  • Optional: 1 small jalapeño, finely chopped
  • 1 cup raw cashews, soaked in hot water for at least 30 minutes
  • 3/4 cup water (plus more to adjust consistency)
  • 2 tbsp nutritional yeast (optional)
  • 2 tbsp fresh lime juice
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • Salt to taste
  • 8 small corn or flour tortillas (gluten-free corn tortillas work great)
  • 1 cup salsa verde or favorite enchilada sauce
  • Fresh cilantro for garnish
  • Optional toppings: sliced avocado, diced tomatoes, vegan sour cream

Instructions

  1. Prepare the cashew sauce by draining soaked cashews and blending with 3/4 cup water, nutritional yeast, lime juice, garlic powder, onion powder, and salt until smooth and creamy. Adjust consistency with additional water if needed. Set aside.
  2. Heat olive oil in a large skillet over medium heat. Sauté chopped onion until translucent, about 5 minutes. Add minced garlic and optional jalapeño, cooking for 1-2 minutes until fragrant.
  3. Stir in cumin, smoked paprika, salt, and pepper. Add rinsed black beans and cook for 5-7 minutes, gently mashing some beans to create a chunky texture. Adjust seasoning to taste and remove from heat.
  4. Preheat oven to 350°F (175°C).
  5. Spread a thin layer of salsa verde on the bottom of a 9×13 inch baking dish. Warm tortillas slightly to make them pliable.
  6. Spoon about 1/4 cup of black bean filling onto each tortilla, roll tightly, and place seam-side down in the baking dish. Repeat with all tortillas.
  7. Pour the cashew sauce evenly over the enchiladas, then top with remaining salsa verde.
  8. Bake for 20-25 minutes until sauce is bubbling and enchiladas are heated through.
  9. Remove from oven, let cool for 5 minutes, garnish with fresh cilantro and optional toppings, then serve warm.

Notes

Soak cashews overnight for the creamiest sauce or boil for 15 minutes as a quick alternative. Warm tortillas before rolling to prevent cracking. Avoid overbaking to keep enchiladas moist. The cashew sauce can be made up to 3 days ahead and stored in the fridge. Leftovers keep well refrigerated for 3 days or frozen for up to 2 months.

Nutrition

Keywords: vegan enchiladas, black bean enchiladas, cashew sauce, plant-based, gluten-free, easy dinner, creamy sauce, homemade enchiladas

Find it online: https://bitematrix.com/creamy-vegan-black-bean-enchiladas-recipe-easy-homemade-cashew-sauce/