Name: Vegan Black Bean Enchiladas with Cashew Crema
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 cup Raw cashews (soaked for 2 hours); 2 cans Black beans, drained and rinsed; 2 cups Red enchilada sauce; 8 pieces Corn tortillas; 1 medium Red bell pepper, diced; 1 small Yellow onion, diced; 1 cup Frozen corn kernels; 1 tsp Cumin; 1 tsp Chili powder; 1 tbsp Lemon juice; 1 tbsp Nutritional yeast; 0.5 cup Water

"These smoky, protein-rich black bean enchiladas are wrapped in corn tortillas and smothered in a vibrant red sauce. Finished with a velvety, homemade cashew crema and fresh cilantro, they provide a satisfyingly creamy texture without the dairy."

Ingredients

Qty	Item
1 cup 150 g	Raw cashews (soaked for 2 hours)
2 cans 800 g	Black beans, drained and rinsed
2 cups 480 ml	Red enchilada sauce
8 pieces 8 pieces	Corn tortillas
1 medium 150 g	Red bell pepper, diced
1 small 100 g	Yellow onion, diced
1 cup 150 g	Frozen corn kernels
1 tsp 2 g	Cumin
1 tsp 2 g	Chili powder
1 tbsp 15 ml	Lemon juice
1 tbsp 5 g	Nutritional yeast
0.5 cup 120 ml	Water

How to Make Vegan Black Bean Enchiladas with Cashew Crema

Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.

Make the Cashew Crema: Drain and rinse the soaked cashews. Place them in a high-speed blender with 0.5 cup water, lemon juice, nutritional yeast, and a pinch of salt. Blend until completely smooth and set aside.

Prepare the Filling: In a large skillet over medium heat, sauté the onion and bell pepper until soft (about 5 minutes). Stir in the black beans, corn, cumin, and chili powder. Cook for another 3 minutes, then remove from heat.

Assemble: Pour 0.5 cup of enchilada sauce into the bottom of the baking dish. Briefly warm the tortillas to make them pliable. Dip each tortilla in the remaining sauce, fill with the bean mixture, roll up tightly, and place seam-side down in the dish.

Bake: Pour the remaining sauce over the enchiladas. Bake for 20 minutes until the sauce is bubbly.

Serve: Remove from oven and drizzle generously with the cashew crema. Garnish with fresh cilantro or jalapeños if desired.

·
If you're in a hurry, boil the cashews for 15 minutes instead of soaking them for 2 hours.
·
Warming corn tortillas in a dry skillet or microwave prevents them from cracking when rolled.
·
Add a splash of apple cider vinegar to the crema for extra tang.
·
For extra heat, add a diced chipotle pepper in adobo sauce to the bean filling.

Frequently Asked Questions

Can I use flour tortillas?

Yes, but corn tortillas provide a more authentic flavor and are naturally gluten-free.

How long does the cashew crema last?

It can be stored in an airtight container in the fridge for up to 5 days.

Can I freeze these enchiladas?

Yes, you can freeze them before baking. Thaw in the fridge overnight before putting them in the oven.

Is this recipe gluten-free?

As long as you use certified gluten-free corn tortillas and enchilada sauce, it is 100% gluten-free.

Video Tutorials

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