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Pumpkin Black Bean Enchiladas

Pumpkin Black Bean Enchiladas
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These Pumpkin Black Bean Enchiladas are a smoky, creamy, and satisfying vegan twist on a classic comfort dish. Wrapped in warm tortillas and topped with a 5-minute pumpkin enchilada sauce, they’re perfect for fall dinners and meal prep alike.

Ingredients

Scale
  • 2 Tbsp olive oil
  • 1 ½ cups diced red onion
  • 1 large red bell pepper, diced
  • 2 cups chopped kale (stems removed)
  • 2 (15-oz) cans black beans, drained and rinsed
  • 3 cups pumpkin enchilada sauce (prepared)
  • 8 (~8-inch) tortillas of choice
  • 1 ½ cups pumpkin enchilada sauce (reserved)
  • Sliced avocado or avocado crema (optional)
  • Fresh chopped cilantro (optional)

Instructions

  1. Preheat oven to 350°F (176°C). Prepare the 5-Minute Pumpkin Enchilada Sauce according to the recipe and set aside.
  2. Heat oil in a skillet over medium heat. Add onion and sauté for 2–3 minutes. Add bell pepper, kale, and a pinch of salt. Cook for 4–5 minutes until softened.
  3. Stir in black beans, 3 cups enchilada sauce, and 1/4 cup water. Simmer for 8–10 minutes, then remove from heat.
  4. Warm tortillas to make them pliable, especially if using corn tortillas.
  5. Spread 1/2 cup reserved sauce in a 9×13-inch baking dish. Fill tortillas with ~1/2 cup filling, roll, and place seam-side down in dish.
  6. Top with remaining 1 cup sauce. Spread evenly over enchiladas.
  7. Bake uncovered for 15–20 minutes until heated through and sauce is bubbling.
  8. Cool slightly, then top with avocado or avocado crema and fresh cilantro. Serve warm.

Notes

Make-ahead friendly and freezer-safe. Chipotle peppers in adobo provide the signature smoky heat—adjust to taste. For gluten-free, use almond flour or corn tortillas. Cashew-free sauce options include sunflower seeds or coconut cream.

Nutrition

Keywords: pumpkin enchiladas, black beans, vegan, gluten-free optional, fall dinner, meal prep

Find it online: https://alexandrarecipes.com/pumpkin-black-bean-enchiladas/