Smoky Black Bean Enchiladas with Cashew Crema
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.
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’s tips
- Soak the cashews for at least 4 hours, or overnight, to ensure a perfectly smooth crema.
- Warm the tortillas briefly in a dry skillet or microwave before rolling to prevent cracking.
- Use a generous amount of filling but don't overstuff—about 1/3 cup per tortilla works well.
- Let the enchiladas rest for 5 minutes after baking to allow the sauce to set before serving.
Substitutions
- Use regular sour cream or Greek yogurt instead of cashew crema for a non-vegan option.
- Swap corn tortillas for flour tortillas if you prefer a softer texture.
- Replace black beans with pinto beans or a mix of your favorite beans.
- Use lime juice instead of lemon juice for a more citrus-forward crema.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) for 10-15 minutes, or microwave individual portions until heated through.
Frequently asked questions
Can I make this recipe ahead of time?
Yes, you can assemble the enchiladas (without baking) and refrigerate for up to 24 hours. When ready, bake as directed, adding an extra 5 minutes to the covered baking time.
Can I use pre-made cashew cream instead of making it from scratch?
Absolutely! Store-bought cashew cream or even a vegan sour cream will work well as a substitute for the homemade cashew crema.
What if I don't have smoked paprika?
You can use regular paprika plus a dash of liquid smoke, or simply use regular paprika for a milder smoky flavor.
