Pumpkin Enchiladas
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.
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.
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.