Download Stashcook Now. Get the best meal planning app for your family.

Vegan Enchiladas Recipe

Name: Vegan Enchiladas
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8
Ingredients: 4 cups Butternut Squash ((600g) Peeled and Cubed); 1 Tablespoon Olive Oil; 1/4 teaspoon Sea Salt; 1/4 teaspoon Ground Black Pepper; 1/2 Small Red Onion (Chopped); 3 Cloves Garlic (Crushed); 1 Tablespoon Olive Oil; 28 ounces Canned Chopped Tomato ((800g)); 2 Tablespoons Coconut Sugar; 1 teaspoon Oregano; 1/4 teaspoon Cayenne Pepper; Sea Salt and Black Pepper to taste; 15 ounce Can Black Beans ((1 can)); 3 Tablespoons Olive Oil; 3 Tablespoons All Purpose Flour; 2 cups Soy Milk ((480ml)); 1 Tablespoon Dijon Mustard; 1/3 cup Nutritional Yeast ((20g)); 1 teaspoon Onion Powder; 1 teaspoon Garlic Powder; 1/4 teaspoon Smoked Paprika; 1/2 teaspoon Sea Salt; 1/4 teaspoon Ground Black Pepper; 8 Large Soft Wholewheat Tortillas (or Corn Tortillas*); Fresh Chopped Cilantro

Loving It Vegan

These vegan enchiladas are the best! Stuffed with butternut squash and black beans, topped with tomato sauce and the cheesiest vegan cheese sauce!

Ingredients

4 cups Butternut Squash ((600g) Peeled and Cubed)

1 Tablespoon Olive Oil

1/4 teaspoon Sea Salt

1/4 teaspoon Ground Black Pepper

1/2 Small Red Onion (Chopped)

3 Cloves Garlic (Crushed)

1 Tablespoon Olive Oil

28 ounces Canned Chopped Tomato ((800g))

2 Tablespoons Coconut Sugar

1 teaspoon Oregano

1/4 teaspoon Cayenne Pepper

Sea Salt and Black Pepper to taste

15 ounce Can Black Beans ((1 can))

3 Tablespoons Olive Oil

3 Tablespoons All Purpose Flour

2 cups Soy Milk ((480ml))

1 Tablespoon Dijon Mustard

1/3 cup Nutritional Yeast ((20g))

1 teaspoon Onion Powder

1 teaspoon Garlic Powder

1/4 teaspoon Smoked Paprika

1/2 teaspoon Sea Salt

1/4 teaspoon Ground Black Pepper

8 Large Soft Wholewheat Tortillas (or Corn Tortillas*)

Fresh Chopped Cilantro

Method

Preheat the oven to 400°F (200°C).

Add the peeled and cubed butternut squash to a bowl along with the olive oil, sea salt and black pepper and toss it all together so that all the butternut squash is lightly coated.

Transfer to a parchment lined baking tray and bake in the oven for around 30-35 minutes until roasted.

When the butternut squash is cooked remove it from the oven and turn the oven heat down to 350°F (180°C).

While the butternut is roasting, get started on your tomato sauce.

Add chopped onion and crushed garlic to a pot or saucepan along with the olive oil and sauté until the onions are softened.

Add in the canned chopped tomato, coconut sugar, oregano and cayenne pepper and bring to a gentle simmer. Add sea salt and black pepper to taste.

Using an immersion blender blend into a smooth sauce. If you don't have an immersion blender then allow it to cool for a few minutes and then transfer to your blender jug, blend and then return to the pot.

Partially drain the can of black beans and add them to a pot. Heat the beans (and a little of the liquid they came with in the can) until simmering.

Add the roasted butternut squash and 1/2 cup of the tomato sauce and mix together.

Add the olive oil to a pot and let it heat until hot. Then add in the flour and fry it briefly in the oil, stirring vigorously and then add in your soy milk and whisk it vigorously to get rid of lumps.

Bring it to the boil stirring constantly. When it boils let it continue to boil, stirring all the while, for a few minutes until it thickens.

Remove it from the heat and add in the dijon mustard, nutritional yeast, onion powder, garlic powder, smoked paprika, salt and ground black pepper and stir in.

Now you're ready to assemble your enchiladas.

Take a 9x13 oven proof dish and measure your tortillas against the size of the dish. We needed to trim our tortillas slightly to fit the dish.

Then pour out some of the tomato sauce and smooth it down evenly along the bottom of the dish.

On a separate plate or board lay a tortilla down flat. Spoon out some butternut squash and black bean filling and then roll up the tortilla and place it into the oven-proof dish, seal side down.

Repeat with the next tortilla and keep repeating until your dish is full.

Pour the remaining tomato sauce over the top and smooth it down.

Add your cheese sauce carefully to the top and smooth it down.

Place into the oven and bake for 25 minutes at 350°F.

Serve topped with fresh chopped cilantro.