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Vegan Butternut Squash Black Bean Enchiladas with Jalapeño Cashew Crema

Monique of AmbitiousKitchen.com
  • 85 minutes
  • Serves 6

INGREDIENTS

1

Avocado, slices

1 15 ounce can

Black beans

4 cups

Butternut squash

2 tbsp

Cilantro

1

Cilantro, Fresh

6 cloves

Garlic

1/2

Jalapeno

1 tsp

Oregano, dried

1

Red onion, small

2 tbsp

Tomato paste

1

Hot sauce

1 15 ounce can

Tomato sauce

1/4 tsp

Cayenne pepper

2 3/4 tbsp

Chili powder

3/4 tsp

Salt

1

Salt and pepper

1/2 tsp

Apple cider vinegar

1 tbsp

Olive oil

1/2 cup

Cashews, raw

2 tsp

Cumin

12

(6 inch) corn tortillas

1/3 cup

Water, filtered

2/3 cup

Water

Remaining ½ of jalapeno