Vegan Enchiladas

By Peggie

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.

Ingredients

• 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
• Toppings:
• Sliced Avocado
• Chopped Cilantro
• Sweet Basil and Chive Cashew Cream
• make Sweet Basil and Chive Cashew Cream:
• 1 cup (150g) Cashews
• 1/2 Fresh Lemon
• Handful Fresh Basil
• Handful Fresh Chives
• 2 Tbsp (30ml) Date Honey/Maple Syrup
• Sea Salt
• Black Pepper
• 1/2 cup (120ml) Water
• INSTRUCTIONS
• Add the half cup of water to the blender jug.
• Squeeze the half lemon and add to the blender.
• Add the date honey or maple syrup to the blender.
• Add a pinch of salt and grind in some black pepper.
• Add in the fresh herbs.
• Lastly add the cashew nuts.
• Blend until smooth.
• Add more water if too thick, or a few cashews if it’s looking too thin.
• Taste test and see if more salt and/or pepper is needed.

Details

Preparation time 20mins
Cooking time 75mins

Preparation

Step 1

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.


NOTES

*Nutritional Information is based on 1 Enchilada (of 7, as pictured) without extra toppings such as avocado and cashew cream.