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