Vegan Butternut Squash Black Bean Enchiladas With Jalapeno Cashew Crema Recipe

Ingredients For Vegan Butternut Squash Black Bean Enchiladas With Jalapeno Cashew Crema Recipe

• For the cashew crema
• 0.5 cup Raw cashews
• 1 Cloves garlic
• 0.5 Jalapeno, seeds removed
• 2 tablespoon Chopped cilantro
• 0.33000000000000007 cup Filtered water
• 0.25 teaspoon Salt
• For the enchilada sauce
• 1 can Tomato sauce
• 2 tablespoon Tomato paste
• 0.6699999999999999 cup Water
• 0.5 teaspoon Apple cider vinegar
• 3 Cloves garlic, minced
• 2.5 tablespoon Chili powder
• 1.5 teaspoon Cumin
• 1 teaspoon Dried oregano
• 0.25 teaspoon Cayenne pepper
• 0.25 teaspoon Salt, plus more to taste
• For the enchiladas
• 1 tablespoon Olive oil
• 2 Cloves garlic, minced
• 1 Small red onion, roughly chopped
• 4 cup Cubed butternut squash, from 1 medium butternut squash
• 1 teaspoon Chili powder
• 0.5 teaspoon Cumin
• 0.25 teaspoon Salt
• Salt and pepper
• 1 can Black beans, rinsed and drained
• 12 Corn tortillas
• To garnish
• Fresh cilantro
• Avocado slices
• 0.5 Remaining jalapeno
• Hot sauce, if desired