Vegan Butternut Squash Black Bean Enchiladas With Jalapeno Cashew Crema Recipe
Recipe By Ambitious Kitchen
Delicious black bean enchiladas made with savory butternut squash and an incredible, homemade enchilada sauce. These are drizzled to perfection with an addicting, vegan jalapeo cashew crema
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
Nutrition value
165
calories per serving
10 g Fat4 g Protein14 g Carbs4 g FiberOther
Current Totals
10 g Fat
4 g Protein
14 g Carbs
4 g Fiber
MacroNutrients
Carbs
14 g
Protein
4 g
Fiber
4 g
Fats
Fat
10 g
Vitamins & Minerals
Calcium
71 mg
Iron
3 mg
Vitamin A
394 mcg
Vitamin B1
0 mg
Vitamin B2
0 mg
Vitamin B3
0 mg
Vitamin B6
0 mg
Vitamin B9
25 mcg
Vitamin B12
0 mcg
Vitamin C
14 mg
Vitamin E
1 mg
Copper
0 mcg
Magnesium
79 mg
Manganese
2 mg
Phosphorus
86 mg
Selenium
3 mcg
Zinc
1 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment