Double Pumpkin Enchiladas

Pumpkin always feels like it completely transforms from the standard when used in savory dishes. While most people relegate pumpkin to carvings on their porch and pies, breads, or those famous seasonal lattes, it has so much more to offer in the dinner department. Blended into a sauce, it becomes velvety and rich without any dairy, making it a perfect base for plant-based recipes. These pumpkin enchiladas take full advantage of that creamy texture and natural sweetness.

The filling keeps things hearty and colorful with fresh pumpkin, diced alongside black beans, jalapeño, red bell pepper and onion, and mushrooms. Everything cooks down together with spices until you’ve got something that tastes just as good rolled into a tortilla as it does eaten straight from the pan. But the true magic here is the sauce: pumpkin purée meets that classic red enchilada sauce, lime juice, and a few warm spices for a blanket of flavor that ties everything together. Once the tortillas are stuffed, sauced, and baked, the result is bubbling and irresistible—comfort food that’s nourishing, plant-based, and perfect for fall.

This dish also adapts beautifully to what you have on hand. Swap in spinach for kale, add roasted sweet potato cubes for extra substance, or stir in some cooked lentils or quinoa for added protein. You can even assemble the enchiladas the night before and just bake them off when you’re ready to eat. Serve them with avocado slices, fresh tomato, pickled onions, or a dollop of dairy-free sour cream, and you’ve got a meal that feels both festive and down-to-earth. Whether you’re cooking for a weeknight dinner or a cozy gathering, these pumpkin enchiladas are sure to win over even the pumpkin skeptics at your table.

Pumpkin Enchiladas

Miranda | The Herby Eater

Smoky, creamy pumpkin enchiladas stuffed with black beans, Mushrooms, and Bell Pepper, all wrapped in tortillas and baked under a luscious pumpkin sauce. 100% plant-based and cozy enough for fall nights.

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Prep Time 20 minutes mins

Cook Time 35 minutes mins

Total Time 55 minutes mins

Course Dinner, Main Course

Cuisine Mexican

Servings 4 servings

Equipment

• Blender or food processor
• Large skillet
• 9×13 baking dish
• Mixing bowl
• Wooden spoon

Ingredients

  

Pumpkin Enchilada Sauce

• 1 ½ cups pumpkin purée canned or homemade
• 1 ½ cups vegetable broth
• 1 chipotle pepper in adobo + 1 tsp adobo sauce adjust for spice
• 2 garlic cloves
• 1 tsp ground cumin
• ½ tsp smoked paprika
• 1 tsp salt to taste
• Juice of ½ lime

SHORTCUT Version Pumpkin Enchilada Sauce

• 1 10 oz can La Preferida red chili enchilada sauce
• 1 cup canned pumpkin purée not pumpkin pie mix
• ½ cup vegetable broth adjust to thin as needed
• 2 garlic cloves optional, for freshness
• ½ tsp smoked paprika or cumin optional, for warmth
• Juice of ½ lime

Filling

• 1 tbsp olive oil or avocado oil
• 1 cup pumpkin diced
• 1 cup mushrooms sliced
• 1 small yellow onion diced
• 2 garlic cloves minced
• 1 bell pepper diced
• 1 jalapeño small diced
• 1 cups spinach roughly chopped
• 1 can 15 oz black beans, rinsed and drained
• ½ tsp cumin
• ½ tsp chili powder
• Salt and pepper to taste

Assembly

• 8 small flour or corn tortillas soft, warmed
• Fresh cilantro for garnish
• Optional toppings: avocado slices tomato, pickled onions, dairy-free sour cream

Instructions

 

• In a blender, combine pumpkin purée, vegetable broth, chipotle, adobo sauce, garlic, cumin, smoked paprika, salt, and lime juice. Blend until smooth and creamy. Taste and adjust seasoning as needed.
• Heat olive oil in a large skillet over medium heat. Add onion and cook 3–4 minutes until softened. Stir in garlic and red bell pepper, cooking 2 minutes more. Add kale, black beans, corn, cumin, chili powder, salt, and pepper. Cook until greens are wilted and everything is well combined, about 5 minutes. Remove from heat.
• Preheat oven to 375°F (190°C). Lightly grease a 9×13 baking dish. Spread ½ cup pumpkin sauce across the bottom. Working one at a time, spoon filling into each tortilla, roll snugly, and place seam side down in the dish. Repeat until all are filled.
• Pour remaining pumpkin sauce over enchiladas, spreading evenly to coat. Cover with foil and bake for 20 minutes, then uncover and bake an additional 10–15 minutes, until hot and bubbly.
• Garnish with fresh cilantro and desired toppings. Serve warm.

Notes

For an extra creamy sauce, blend in 2 tbsp tahini or cashew cream.
Assemble enchiladas up to the baking step, cover, and refrigerate for 24 hours before baking.
Lentils or crumbled tofu can be swapped in with the beans for extra protein.

Keyword Dairy-Free, Dinner, Main, Plant Based, Vegan, Vegetarian