Vegan Black Bean and Pumpkin Enchiladas
This post may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases. Please read my disclosure.Fall takes on Mexican food like no other! These pumpkin enchiladas will knock your socks off. So flavorful and easy to make, with a perfect creamy twist.
Enchiladas are an easy family favorite in our house, so bringing in the fall flavors to make these pumpkin enchiladas is an obvious choice. My kids love this “Mexican lasagna” of sorts, and I love all that I can sneak inside. They also freeze really well, so they are perfect to stock up on for a crazy week (or like every week).
The basics of an enchilada
I love enchiladas because they are a simple food. Grab some tortillas. Pick a filling. Pick a saucy topping. Boom. Dinner. I mean, I’m sure in the culinary world there is a special art to them, but in this crazy town, I call this an easy dinner mom win. #sorrynotsorry
There possibilities are endless, and I am constantly coming up with new versions. So mixing things up and putting a fall twist to make pumpkin enchiladas was a natural step for me. And these can’t be any easier.
Step 1: Mix all the filling ingredients.
Step 2: Make the cashew cream. Want it even easier? Use a store bought sour cream, although I highly recommend my cream. Ha.
Step 3: Fill the tortillas.
Step 4: Put the filled tortillas in a baking dish.
Step 5: Pour the sauces on top, then sprinkle the fancy toppings (sliced onions and crushed pistachios are fancy in my book) and bake.
Step 6: Shove into mouth being careful not to burn yourself.
I love to serve these with a side of cabbage salad (try this delicious one here). And of course the guacamole (this one is a huge winner), because in our house you don’t pay extra for guac.
I originally wrote this recipe in 2013 as a guest post for a long time blogger friend, Melissa who’s blog is Vegenista, a vegan blog that I first began following many many years ago. Melissa was one of the people I reached out to when I first joined the food blog community in hope of getting some advice/support/insight, and not only was she super sweet and nice, but she was also very helpful.
Vegan Black Bean and Pumpkin Enchiladas
I like bringing a little fall flavor to Mexican dinners with these vegan black bean and pumpkin enchiladas. I use pumpkin, black beans, and green tomatillo salsa to create a saucy and comforting filling. And since they only take 40 minutes to make, they are perfect for weeknight dinners or hearty lunches.
Servings: 10
Calories: 300kcal
Ingredients
- 10 burrito sized tortillas , gluten free if needed
- 24 oz. green tomatillo salsa
- ¼ cup ground pistachios
- 1 green onion , sliced
Filling:
- 15 ounces can black beans , drained and rinsed (one can)
- 3/4 cup pumpkin (7 ½ oz or half a can)
- ½ cup corn , frozen or fresh
- 4 ounces green chiles (one small can)
- 1 teaspoon finely chopped garlic
- 1 teaspoon chili powder
- ¼ teaspoon sea salt
- 1 cup Vegan Cashew Cream
- ½ teaspoon smoked paprika
- ¼ teaspoon onion powder
Instructions
- Preheat oven to 350 F (175 C)
- Prepare Cashew Walnut Cream Sauce if not already prepared. Mix in the smoked paprika and onion powder. Set aside.
- In a medium sized bowl, mix black beans, pumpkin, corn, green chiles, garlic, chili powder and salt.
- Place about ¼ of your tomatillo salsa in a baking dish, covering the bottom with a thin layer.
- Build enchiladas by placing a few spoonfuls of filling and one spoonful of cream sauce in the middle of each tortilla.
- Next roll the tortilla and place seam side down in the baking dish. Repeat until all tortillas are used.
- Cover the rolled tortillas with the remainder of your salsa.
- Next add a little water to the remainder of the cream sauce to get it thin enough to pour. Drizzle over the top of the enchiladas.
- Then, cover with your sliced green onions and finally, sprinkle with the ground pistachios.
- Bake for 25-30 minutes until the sauce is nice and bubbly.
Notes
- My #1 Secret Tip for this vegan black bean and pumpkin enchilada recipe is to use enough sauce on both the bottom and top of the pan so the tortillas stay tender while baking. Enchiladas can dry out fast if there is not enough moisture surrounding them, especially around the edges, so I always make sure the baking dish has an adequate layer of salsa underneath and a generous coating of salsa and cream sauce over the top.
- Warm the tortillas: If the tortillas seem stiff, I warm them for a few seconds before rolling. This makes it much easier to roll and fold without cracking.
- Taste the filling: I always taste the pumpkin and black bean filling before stuffing the tortilla. Pumpkin can mellow flavors, so sometimes it needs an extra pinch of salt or chili powder to bring it to life.
- Do not overfill: It is tempting to pack each tortilla full, but too much filling makes them harder to roll and more likely to split open as they bake. I also keep the filling centered to avoid leaking.
- Thin the cream: Before drizzling the cream sauce on top, I add just enough water to make it pourable. That helps it spread over the enchiladas instead of sitting in thick dollops.
- Cover dry spots: Right before baking, after the sauces have settled, I check the corners and edges of the dish for any exposed pieces and spoon extra salsa over them.
Nutrition
Calories: 300kcal | Carbohydrates: 40g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Sodium: 749mg | Potassium: 280mg | Fiber: 7g | Sugar: 3g | Vitamin A: 890IU | Vitamin C: 4.1mg | Calcium: 102mg | Iron: 2.2mg
Would this freeze well you think? Wondering if I could meal prep it.
Thank you!
Hi Kathleen! Yes this should freeze well – the tortillas could get slightly softer once they’re defrosted, but if you defrost it by baking it in the oven vs. microwaving it, they won’t get as mushy! Hope that helps and I hope you love this when you try it!