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Black Bean Enchiladas With Roasted Red Pepper Cashew Cream

Vegan Black Bean Enchiladas with Roasted Red Pepper Cashew Cream

Black Bean Enchiladas with Roasted Red Pepper Cashew Cream
I have a thing for Mexican-inspired food. Sure, most people like it, but my family and I love it almost too much for words. I am pretty sure we would all be perfectly happy with some version of Mexican food every day of the week–it’s an obsession of epic proportions over here. Tacos, chilaquiles, or huevos rancheros, we really aren’t picky, but enchiladas always garner a resounding “YES!!!” from my whole clan.

Black Bean Enchiladas with Roasted Red Pepper Cashew Cream
I have been testing out vegan enchilada recipes for a while now, and some of them were pretty darn amazing, but none of them had that creamy element that a thick layer of cheese lends to a traditional pan of enchiladas. I kept going back to the drawing board, testing more recipes, using my family as guinea pigs, and ultimately leaving each meal feeling full, but not satisfied.

Roasted Red Pepper Cashew Cream
It actually wasn’t until I developed my recipe for roasted red pepper cashew cream that I had a vegan enchilada epiphany. This sauce is creamy, smoky, and downright delicious… I was ravenously dipping tortilla chips in it, so why the heck not douse a whole pan of enchiladas in it too? So, that evening I made a great big pan of enchiladas and I smothered them in homemade tomatillo salsa and roasted red pepper cashew cream. It was magical! My daughter Eliza asked for these enchiladas at her 13th birthday dinner and I not only left the table fulfilled, I was finally 100% satisfied with my vegan enchiladas.

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Black Bean Enchiladas With Roasted Red Pepper Cashew Cream

Vegan Black Bean Enchiladas with Roasted Red Pepper Cashew Cream

Cashew cream replaces the cheese in this vegan-friendly enchilada recipe.

  • Prep Time: 35 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour

Ingredients

Smoky Black Beans

  • 1 (15-ounce) can black beans
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/4 cup water
  • 1/2 teaspoon coriander
  • 1/2 teaspoon cumin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon kosher salt

Enchiladas

  • 1 1/2 tablespoons olive oil
  • 1/2 cup chopped red onion
  • 1 1/2 cups chopped zucchini
  • 1/2 cup fresh or frozen corn kernels
  • 1 batch Smoky Black Beans (see above)
  • 10 taco-sized white corn tortillas
  • 2 cups salsa verde (store-bought or homemade; here’s my recipe)
  • 1 batch roasted red pepper cashew cream
  • 1/2 cup chopped fresh cilantro
  • 1/4 cup roasted pepitas

Instructions

Smoky Black Beans

  1. Place all of the ingredients into a medium saucepan (including the liquid from the beans) and simmer on low heat for 5-8 minutes, until warmed through. Drain the beans (don’t rinse them though!) and set aside.

Enchiladas

  1. Heat the olive oil in a large, heavy-bottomed skillet over medium-high heat. Sauté the onion for about 2 minutes, until slightly softened. Add the zucchini and corn to the skillet and continue to cook for an additional 5 minutes until the veggies are easily pierced with a fork. Add the drained black beans to the skillet, stir to combine, and remove from the heat. Allow the black bean mixture to cool slightly before trying to roll the enchiladas.
  2. Preheat the oven to 375°F and generously grease the bottom of a baking dish with olive oil. (I used 2 small baking dishes, but a 9 x 9 sized baking dish should work fine.) Pour a 1/2 cup of salsa verde into the bottom of the baking dish and spread it around to coat the entire bottom of the dish and set aside.
  3. Divide the black bean and veggie mixture into each tortilla (about 1/4 cup of filling for each enchilada) and place seam side down in the baking dish. Continue with the rest of the filling until all of the tortillas are rolled and lined up snuggly in the pan. Top with the remaining 1 1/2 cups of salsa verde, making sure to cover all of the enchiladas. Bake for 20-25 minutes, until warmed through. Remove from the oven and allow the enchiladas to cool on the counter for 10 minutes.
  4. Pour the cashew cream liberally over the top of the enchiladas until they are completely smothered, then garnish with the cilantro and toasted pepitas before serving.

Notes

I use white corn tortillas because we are on a gluten-free diet, but you are welcome to use whatever type of tortilla you desire.

If you find that your tortillas are too dry and splitting when you roll them simply wrap them in slightly dampened paper towels and heat in the microwave for 25-35 seconds to steam them until they’re pliable enough to stuff and roll.

Nutrition

  • Serving Size: 4 servings

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73 Comments

  • Reply
    Marta @ What should I eat for breakfast today
    January 30, 2014 at 9:25 am

    I wasn’t pro Mexican food for a long time but then one day I had a proper Mexican meal and I fell in love with it. Since then I experiment a lot. I am not surprised that your family is crazy about it, hahaha.

    • Reply
      Meg van der Kruik
      January 30, 2014 at 11:41 am

      Marta, I can totally relate! I am originally from the South and I never had true, authentic Mexican food until I visited Southern California for the first time. It was a total game changer for me.

      • Reply
        Maritza Corliss
        May 16, 2014 at 6:43 am

        Meg, I can relate too! I am FROM San Diego and when I moved away for the first time, I was devastated to realize that mexican food everywhere else was not real!

  • Reply
    marquis @realrawkitchen
    January 30, 2014 at 9:30 am

    These look SO good. I love Mexican food so any opportunity to play with some kind of variation is always welcomed. Plus, whenever I make something like this the whole household is happy 🙂 Thanks Meg, love your stuff and your blog!

    • Reply
      Meg van der Kruik
      January 30, 2014 at 11:43 am

      Thanks so much Marquis! I hope your family loves these enchiladas.:)

  • Reply
    Melissa @ nourishbymelissa.com
    January 30, 2014 at 10:01 am

    I need these right now! I adore enchiladas! Lately I’ve been a little obsessed with black beans and have so much of them that I’ve been trying different black bean recipes all week, so this is perfect 🙂

    • Reply
      Meg van der Kruik
      January 30, 2014 at 11:44 am

      Melissa, I too am black bean obsessed an could probably eat them 3 meals a day for a week and still not be tired of them. Ha! I hope you enjoy the enchiladas.

  • Reply
    Abby @ The Frosted Vegan
    January 30, 2014 at 10:23 am

    I’m in loooove with cashew cream and adore MExican food, so this is pretty much perfect!

    • Reply
      Meg van der Kruik
      January 30, 2014 at 11:49 am

      Yay Abby! I always have cashew cream on hand and it is a must on the dinner table when we have Mexican food, and that is a lot!

  • Reply
    dishing up the dirt
    January 30, 2014 at 10:48 am

    LOVE cashew cream. These sound fantastic!

    • Reply
      Meg van der Kruik
      January 30, 2014 at 11:49 am

      Thanks so much!

  • Reply
    JulieD
    January 30, 2014 at 10:48 am

    This looks amazing! I love it to so much and what a great idea to use cashew cream!

    • Reply
      Meg van der Kruik
      January 30, 2014 at 11:49 am

      Thank you so much Julie! 🙂

  • Reply
    Jeni
    January 30, 2014 at 11:07 am

    I love the idea of using roasted red pepper cashew cream to top enchiladas. These look so good & will be making them soon!

    • Reply
      Meg van der Kruik
      January 30, 2014 at 5:35 pm

      I hope you really like them Jeni!

  • Reply
    Jessica
    January 30, 2014 at 11:11 am

    These sound amazing! Any chance you have the nutritional info on these??

  • Reply
    Dixya @ Food, Pleasure, and Healthd
    January 30, 2014 at 11:28 am

    cashew cream is just wonderful thing i have discovered. Using them in enchilada sounds fabulous.

    • Reply
      Meg van der Kruik
      January 30, 2014 at 11:51 am

      It is an enchilada game changer Dixya! I hope you enjoy it.

  • Reply
    Grace @ Earthy Feast
    January 30, 2014 at 12:26 pm

    I won’t be watching football this weekend – but I will be eating this. That roasted pepper cashew cream.. omg! 😉

    • Reply
      Meg van der Kruik
      January 30, 2014 at 5:36 pm

      That is awesome Grace! I would rather eat these than watch the Superbowl too. Maybe I will join you;)

  • Reply
    Amy Castillo
    January 30, 2014 at 1:12 pm

    Just enough hearty and just enough light. The sauce sounds delicious!

  • Reply
    Shelley @ Two Healthy Kitchens
    January 30, 2014 at 1:14 pm

    This sounds insanely delicious! I adore cashew cream sauces, and absolutely can’t wait to try your version … especially on enchiladas! We used to have a wonderful vegan restaurant here in Northeast Ohio called VegiTerranean (owned by Chrissie Hynde of Pretenders fame). VegiTerranean’s Chef Scot Jones made the most amazing cashew cream sauce. I miss both that sauce, and the restaurant, dearly! Thanks for your inspiration on another way to enjoy cashew cream! Pinning just as fast as I can, for sure! 😀

    • Reply
      Meg van der Kruik
      January 30, 2014 at 5:38 pm

      Shelley,
      I am so glad that this recipe brings back fond memories of one of your favorite restaurants! I hope that you love this recipe just as much as your favorite dish from VegiTerranean. 🙂

  • Reply
    The Vegan Cookie Fairy
    January 30, 2014 at 1:30 pm

    Oh my goodness, this looks RIDICULOUS! Need to make this. And not share it with anyone.

    • Reply
      Meg van der Kruik
      January 30, 2014 at 5:59 pm

      Ha ha! Thanks so much and I think you should go for it. Viva la vegan enchiladas!

  • Reply
    Letty Flatt
    January 30, 2014 at 4:11 pm

    NIce job with the cashew cream. Really looking forward to making when I am in Baja for 2 months. Just put cashews in the kitchen box for the road.

    • Reply
      Meg van der Kruik
      January 30, 2014 at 5:58 pm

      Whoa! Roasted red pepper cashew cream in Baja sounds pretty spectacular.:)

  • Reply
    Emma
    January 30, 2014 at 5:07 pm

    I really really want these! So pleased you made them vegan.
    I’m pretty sure my love of Mexi-inspired food could rival yours 😉

    • Reply
      Meg van der Kruik
      January 30, 2014 at 5:57 pm

      Emma, lets be Mexican food loving buddies! We can share enchiladas:)

  • Reply
    Ashleigh
    January 30, 2014 at 6:59 pm

    These look delicious! My fiancé can’t wait for me to make these next week!!

    • Reply
      Meg van der Kruik
      January 30, 2014 at 9:37 pm

      Yay Ashleigh! I hope you both enjoy them,:)

  • Reply
    [email protected] n Dishes
    January 30, 2014 at 7:25 pm

    I want to eat these everyday for the rest of my life! Okay, maybe not everyday, but a lot of days!

    • Reply
      Meg van der Kruik
      January 30, 2014 at 9:38 pm

      Kari, you and I are kindred spirits…I just know it! I hope you enjoy these enchiladas when you make them,

  • Reply
    Laura (Tutti Dolci)
    January 30, 2014 at 7:44 pm

    These enchiladas sound incredible but it’s the red pepper cashew cream that is really calling my name!

    • Reply
      Meg van der Kruik
      January 30, 2014 at 9:39 pm

      You should totally make it and then dip every chip, veggie, & pretzel in sight in it. That’s pretty much what I do.

  • Reply
    Anna
    January 30, 2014 at 8:09 pm

    I love Mexican food! I love that you not only made a cashew cream, but that it is roasted red pepper! Love the flavor combinations happening in these enchiladas.

    • Reply
      Meg van der Kruik
      January 30, 2014 at 9:40 pm

      Awww, thanks Anna!

  • Reply
    Joanne
    January 30, 2014 at 10:47 pm

    I think we could have Mexican food every day and I would never ever EVER get bored! I am loving that these are vegan! That cashew cream sauce totally looks like it would hit the spot.

    • Reply
      Meg van der Kruik
      February 4, 2014 at 3:27 pm

      Thanks so much Joanne.

  • Reply
    Pure Ella
    January 31, 2014 at 10:30 am

    Awesome! I love all of Meg’s recipes 😉
    YUM!!! This would definitely make the whole family happy!!
    xoxo Ella

    • Reply
      Meg van der Kruik
      February 4, 2014 at 3:26 pm

      Awww thanks Ella!!

  • Reply
    Kira - HealthAble Old Soul
    January 31, 2014 at 8:20 pm

    Lately I have been using so many roasted red peppers but I love combining one of my favorite nuts (cashews) with my latest kick to get a creamy sauce that everyone can have without the dairy!

    • Reply
      Meg van der Kruik
      February 4, 2014 at 3:26 pm

      Kira, the combination of cashew cream and roasted red peppers is an addictive one!

  • Reply
    Shari
    February 4, 2014 at 7:43 pm

    I made these tonight and practically licked the plate clean. Wow, it was incredible! Thanks for all the great recipes and inspiration

    • Reply
      Meg van der Kruik
      February 5, 2014 at 10:36 am

      Yay Shari!!! Thank you so much for letting me know how much you liked them. 🙂

  • Reply
    Jennie @themessybakerblog
    February 5, 2014 at 10:59 am

    Well, hello, enchiladas. Oh how I love thee. That cream and those beans–yum!

  • Reply
    lillian
    February 6, 2014 at 12:48 pm

    This is such a tasty dish! My nephew is not keen on veggies (except carrots and potatoes) and my dad, a retired meat cutter, are carnivore freaks, and they even said these enchilada’s rock! Maybe there’s hope to converting them to eating more veggies yet!

    • Reply
      Meg van der Kruik
      February 7, 2014 at 7:41 pm

      Lillian, you just made my day! Thank you so much for coming back to leave a comment for me:)

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