Butternut Squash Enchiladas with Jalapeño Cashew Cheese!

Ingredients (makes 3 servings)

  • For the enchilada sauce:
  • 1 can tomato sauce
  • 2 tablespoons tomato paste
  • 2/3 cup water mixed with 1 tbsp vegetable broth
  • 1/2 teaspoon apple cider vinegar
  • 3 cloves garlic, minced
  • 1 tbsp sriracha
  • 1 1/2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt, plus more to taste

  • For the enchiladas:
  • 2 cloves garlic, minced
  • 1 small red onion, roughly chopped
  • 1 medium butternut squash, cubed
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ teaspoon salt
  • Salt and pepper
  • 1 can black beans, rinsed and drained
  • 6 corn tortillas

  • For the cashew cheese:
  • ½ cup raw cashews, boiled
  • 1 cloves garlic
  • ½ jalapeno, seeds removed (reserve the other half for topping)
  • 2 tablespoons chopped cilantro
  • 1/3 cup plant milk (+ more if needed)
  • ¼ teaspoon salt
  • To garnish:
  • Fresh cilantro
  • Avocado slices
  • ½ of the remaining jalapeno


  1. Preheat oven to 350 degrees F. Spray 9×13 inch baking pan with nonstick cooking spray.
  2. Boil ½ cup natural cashews for 15 minutes.
  3. Make your enchilada sauce by adding the enchilada sauce ingredients to blender and blend until combined. Set aside.
  4. Heat olive oil over medium heat in large skillet. Add garlic and diced onions and saute until garlic becomes fragrant. Next add in cubed butternut squash, chilli powder, cumin and salt; then stir and cover for about 15 minutes or until fork tender, stirring occasionally. Add a few teaspoons of water to the pan if necessary to help the squash cook. Once squash is fork tender, transfer to large bowl and add in black beans and 1 cup of the prepared enchilada sauce; stir to combine.
  5. To assemble enchiladas: Add about 2/3 cup enchilada sauce to bottom of the 9×13 inch pan and spread around.
  6. Roll each tortilla up and place seam side down in baking pan. Pour remaining enchilada sauce over the top. Bake for 25-30 minutes.
  7. While the enchiladas are baking, make the cashew cheese sauce: Add drained cashews, garlic, jalapeno, cilantro, water and salt to a high powered blender. Blend until a thick sauce comes together, adding a tablespoon or two more of water, if necessary.
  8. Squeeze the cashew cheese sauce all over the enchiladas and serve!

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