Vegan Dinners
Vegan Charred Corn and Black Bean Enchiladas with Cashew Crema
These enchiladas pack a smoky punch from skillet-charred corn kernels paired with earthy black beans and savory spices. Drenched in a robust red sauce and finished with a velvety lime-cashew drizzle, this dish delivers a deep, complex flavor profile that celebrates fresh garden ingredients.
- Prep
- 20 min
- Cook
- 30 min
- Serves
- 4
- Level
- Intermediate
- Per serving
- 425 kcal
Method
These vegan charred corn and black bean enchiladas deliver a perfect balance of smoky sweetness and earthy protein. Wrapped in warm tortillas and finished with a luxurious cashew crema, this dish proves how satisfying a plant-based dinner can be. It is a vibrant centerpiece for any modern vegan kitchen.
Step 1. Soak the raw cashews in boiling water for at least 30 minutes. This step is essential because soaking softens the nut fibers, allowing them to emulsify into a perfectly silky, pourable crema rather than a gritty paste.Heat a large cast-iron skillet over high heat. Add the corn kernels to the dry pan and cook undisturbed for 2-3 minutes until they begin to blacken and pop. Stir and continue charring for another 2 minutes to unlock a deep, smoky sweetness that contrasts the earthy beans.
Reduce heat to medium and add a splash of water, the red onion, and garlic. Sauté until the onion is translucent, then stir in the black beans, smoked paprika, and cumin.
Bloom the nutritional yeast by stirring it directly into the warm bean mixture with 1/4 cup of the enchilada sauce. Heat briefly to activate its savory, umami-rich profile which provides the backbone of the filling's flavor.
Drain the cashews and blend them with the lime juice and 1/2 cup of fresh water until completely smooth. Adjust water as needed to achieve a heavy cream consistency.
Briefly warm the corn tortillas in a dry pan or microwave until flexible. This prevents them from snapping or tearing when rolled.
Pour 1/2 cup of enchilada sauce into the bottom of a 9x13 inch baking dish. Dip each tortilla into the remaining sauce to coat both sides, place a generous spoonful of filling in the center, and roll tightly. Arrange the rolls seam-side down in the dish.
Pour the remaining sauce over the top and bake at 375°F (190°C) for 20 minutes until the edges are bubbling.
Drizzle the lime-cashew crema over the hot enchiladas and serve immediately.
Notes
For the best char on the corn, avoid using oil in the initial skillet stage; dry heat allows the sugars to caramelize more effectively.
If your corn tortillas are particularly dry, wrap them in a damp towel before warming to ensure they stay pliable.
The cashew crema can be made up to three days in advance; just whisk in a teaspoon of water if it thickens too much in the fridge.
Protein note: The combination of black beans and nutritional yeast provides a complete amino acid profile, making this a nutritionally dense main course.
