Craving a dinner that’s both satisfying and bursting with flavor? These Smoky Black Bean Enchiladas with Cashew Crema are the perfect answer. Not only are they vegetarian, but they’re also a delightful vegan main that will please everyone at your table. With layers of smoky black beans, rich enchilada sauce, and creamy cashew topping, this dish is a culinary treat.
Imagine tucking into Smoky Black Bean Enchiladas that are oozing with deliciousness, topped with a silky cashew crema that adds a perfect nutty finish. This recipe transforms simple ingredients into a vibrant meal that’s nutritious and packed with protein. It’s perfect for anyone looking to incorporate more plant-based dishes into their diet, whether you’re fully vegan or simply seeking flavorful vegetarian options.
Delicious Vegetarian and Vegan Enchiladas
These enchiladas are hearty and full of flavor, featuring a blend of smoky black beans, spices, and topped with a creamy cashew sauce. They offer a satisfying taste that combines the richness of the beans with the brightness of fresh ingredients.
Ingredients
- 8 corn tortillas
- 2 cans black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup enchilada sauce
- 1 cup cashews, soaked in water for 4 hours
- 1/2 cup water (for cashew crema)
- 1 tablespoon lemon juice
- Salt and pepper to taste
- Chopped cilantro for garnish
Instructions
- Prepare the Cashew Crema: Drain the soaked cashews and blend them with water, lemon juice, salt, and pepper until smooth and creamy. Set aside.
- Make the Filling: In a skillet over medium heat, sauté the onion and garlic until translucent. Add the black beans, corn, smoked paprika, cumin, and chili powder. Cook for about 5 minutes, stirring occasionally.
- Assemble the Enchiladas: Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of enchilada sauce at the bottom. Take a tortilla, fill it with the black bean mixture, roll it up, and place it seam-side down in the dish. Repeat with remaining tortillas.
- Top with Sauce: Once all enchiladas are in the dish, pour the rest of the enchilada sauce over the top and sprinkle with any remaining black bean filling.
- Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until bubbly.
- Serve: Drizzle the cashew crema over the enchiladas, garnish with chopped cilantro, and enjoy!
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Nutrition Information
- Servings: 4 servings
- Calories: 320kcal
- Fat: 12g
- Protein: 15g
- Carbohydrates: 45g
