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Butternut Squash Black Bean Enchiladas
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Butternut Squash Black Bean Enchiladas

Butternut Squash Black Bean Enchiladas mixed with greens and topped with homemade red chile sauce and garlic cashew creme is exactly how it sounds--an off the flavor chart delicious dish.
Course Main Course
Cuisine American
Keyword enchiladas, homemaderedchilesauce, redchilesauce, veganenchiladas
Diet Category Vegan, vegetarian, gluten free, diary free
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 3
Calories 276kcal
Author Alkaline Recipes

Ingredients

Homemade Red Chile Sauce

  • 2 tablespoon olive oil
  • 1 small onion minced
  • 4 cloves garlic minced
  • 1 teaspoon sea salt
  • 1 tablespoon chili powder
  • 14.5oz 1 can diced tomatoes
  • ½ cup vegetable broth
  • 2 tablespoon maple syrup

Enchiladas

  • 2 cups butternut squash cubed
  • 2 tbsp olive oil
  • 1 teaspoon sea salt
  • ½ tsp black pepper
  • 1 teaspoon granulated garlic
  • 1 can black beans 14.5 oz, drained
  • 1 cup spinach or greens
  • ½ cup leeks, sliced
  • 1 avocado sliced
  • 6 tortillas (for gluten free, use corn tortillas)

Garlic Cashew Sauce

  • 1 cup raw cashews
  • 1 teaspoon sea salt
  • 4 cloves garlic
  • 1 cup water
  • 1 teaspoon lemon zest

Instructions

Homemade Red Chile Sauce

  • Saute onion and garlic in olive oil in pan for 4 minutes.  Add spices, tomatoes and vegetable broth.  Simmer for 5 minutes on low heat
  • Allow tomato mix to cool slightly and pour into high speed blender.  Add maple syrup and blend until almost totally smooth.

Enchiladas

  • Place squash on baking sheet with silicon mat or parchment and drizzle with olive oil.  Sprinkle salt, pepper and granulated garlic.  Bake for 20 minutes at 400 degrees.
  • Add black beans, mixed greens to bowl.  When cooked, add butternut squash and mix well.
  • To create each enchilada, spread 1 teaspoon red chile sauce on bottom of tortilla, add squash/bean mix, add sliced leeks and drizzle garlic cashew sauce
  • Close each enchilada and place seam down in 9x13 pan.  Spread remaining red chile sauce on top.  Bake for 30 minutes at 350 degrees.  Serve with avocado and garlic cashew sauce.

Garlic Cashew Creme

  • Blend all ingredients in high speed blender until smooth. 

Notes

Preheat oven to 400 and place butternut squash in the oven before making the red chile sauce so that it can be baking at the same time.
If you prefer gluten free, use corn tortillas

Nutrition

Serving: 1enchilada | Calories: 276kcal