Mexican Black Bean Enchiladas with Cashew Crema

Other Fast With Oil Published April 11, 2026

Enchiladas are the heart of Mexican home cooking — tortillas dipped in sauce, filled, rolled, sauced again, and baked until bubbling. The filling here is black beans seasoned with cumin, smoked paprika, and chipotle, and the crema is a cashew-based sauce that adds the richness you would normally get from cheese and sour cream. This is not a compromise — it is a bold, spicy, deeply satisfying meal that stands entirely on its own.

The enchilada sauce is made from scratch in ten minutes. Canned enchilada sauce is fine in a pinch, but homemade is noticeably better and barely more effort.

FASTING LEVEL: Fast With Oil (oil permitted — used for the sauce and to soften the tortillas)
SERVINGS: 4 (12 enchiladas)
TIME: 50 minutes

INGREDIENTS

For the enchilada sauce:
- 3 tablespoons vegetable oil
- 3 tablespoons all-purpose flour
- 3 tablespoons chili powder (ancho or a blend)
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 cups vegetable broth
- 1 tablespoon tomato paste
- 1 teaspoon apple cider vinegar
- Salt to taste

For the filling:
- 2 cans (800g) black beans, drained and rinsed
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 chipotle pepper in adobo sauce, minced (or 1/2 teaspoon chipotle powder)
- 1/2 cup corn kernels (frozen is fine)
- Salt and pepper to taste

For the cashew crema:
- 1 cup raw cashews, soaked in hot water for 30 minutes, then drained
- 1/2 cup water
- Juice of 1 lime
- 1 small clove garlic
- 1/2 teaspoon salt

For assembly:
- 12 corn tortillas
- Fresh cilantro, chopped
- 1 avocado, sliced
- Pickled jalapenos (optional)

METHOD

1. Make the enchilada sauce. Heat 3 tablespoons oil in a saucepan over medium heat. Whisk in the flour and cook for 1 minute, stirring constantly. Add the chili powder, cumin, smoked paprika, garlic powder, and cayenne. Whisk for 30 seconds — the spices should bloom in the oil.

2. Gradually whisk in the vegetable broth, adding it in a slow stream to prevent lumps. Add the tomato paste and vinegar. Bring to a simmer and cook for 8-10 minutes, whisking occasionally, until the sauce thickens enough to coat the back of a spoon. Season with salt. Set aside.

3. Make the filling. Heat 1 tablespoon oil in a skillet over medium heat. Add the onion and cook for 5 minutes until soft. Add the garlic, cumin, smoked paprika, and chipotle. Stir for 30 seconds. Add the black beans and corn. Cook for 3-4 minutes, mashing about a third of the beans with the back of your spoon to create a mixture that holds together. Season with salt and pepper.

4. Make the cashew crema. Blend the soaked cashews, water, lime juice, garlic, and salt in a blender until completely smooth and pourable. Add more water a tablespoon at a time if too thick.

5. Preheat the oven to 190C/375F. Spread a thin layer of enchilada sauce on the bottom of a large baking dish.

6. Warm the corn tortillas briefly in a dry skillet or microwave (10-15 seconds each) to make them pliable. Fill each tortilla with 2-3 tablespoons of the bean filling, roll tightly, and place seam-side down in the baking dish.

7. Pour the remaining enchilada sauce over the rolled enchiladas, covering them completely. Drizzle the cashew crema in zigzag lines over the top.

8. Bake for 20-22 minutes until the sauce is bubbling and the edges of the tortillas are beginning to crisp.

9. Top with fresh cilantro, sliced avocado, and pickled jalapenos. Serve immediately.

NOTES

- Corn tortillas are traditional and are naturally fasting-compliant. Flour tortillas work but are not authentic for enchiladas.
- The cashew crema can be made ahead and refrigerated for up to 5 days. It thickens in the fridge — thin with water before using.
- Soaking the cashews in hot water for 30 minutes is the minimum. For an even smoother crema, soak them in cold water overnight.
- Leftover enchiladas reheat well in the oven at 180C/350F for 15 minutes. They do not microwave well — the tortillas get rubbery.