Recently, we’ve been on an enchilada-making spree (sorry, but not sorry). Who can blame us for enjoying a savory, filling, and nourishing dish that keeps well? Is it also great for feeding large groups!?
The pumpkin black bean enchiladas have it all (and more). We’ll show you exactly how to make it.
How to make pumpkin black bean enchiladas
This vibrant enchilada is veggie-packed and “cheesy” but without any cheese. It’s also plant-based or gluten-free. And it features our NEW 5-minute smoky pumpkin enchilada salsa.
Find out more about the history and origin of enchiladas with our Sweet Potato Black Bean enchiladas article!
Start by sautéing onion, bell pepper, and kale. Add black beans and season with salt (yes, this is really as simple as it sounds).
Add your pumpkin-enchilada enchilada and stir. After simmering for a few minutes, it’s now time to assemble.
Fill your tortillas, roll them, and then add some sauce to the baking dish.
We prefer almond flour for gluten-free corn tortillas (Siete) because they are similar to flour tortillas in taste and texture and do not easily tear.
Add some more sauce to the top, and bake until bubbly. Mmm, cozy vibes.
We suggest serving it with avocado Crema or smoky Jalapeno vegan queso. They all add color and flavor!
Do you want a sweet end? Combine with our Apple Butter Dessert Tamales to create the ultimate feast.
- 1 batch of 5-minute Pumpkin Enchilada Sauce (DIVIDED)
- If oil is not available, use two tablespoons of olive or avocado oil.
- One and a half cups of diced red onions (half medium onion yields about 1 1/2 cups or 180g)
- One large red bell diced (one large bell yields about 1 1/2 cups or approximately 210g)
- Kale, 2 cups chopped in loose packages
- Half a teaspoon of sea salt
- 2 (15-oz.) Cans of black beans rinsed and drained (or substitute 3 cups homemade).
- Three cups of enchilada (from above).
- Choose eight tortillas (8 inches) of your choice (flour, corn, or Siete gluten-free “flour tortillas”)
- 1 1/2 cups of enchilada (from above).
Optional FOR SERVING
- Sliced avocado (or avocado crema)
- Freshly chopped cilantro
- Preheat the oven to 350 degrees F.
- Prepare the sauce by following this recipe. For the enchiladas, you’ll need 4 1/2 cups (1070ml) or 1 batch of sauce.
- Filling: Heat oil in a large skillet on medium heat. Once the oil is hot, add onion and cook it for 2-3 minutes while stirring frequently until you see it begin to soften. Add the bell peppers, kale, and salt, and stir frequently until the kale has wilted. This should take about 4-5 minutes.
- Add the black beans that have been drained and rinsed, along with 3 cups (710ml) of enchilada enchilada and 1/4 cup (60ml) of water. (Adjust quantities if you want to change default servings). Stir well and bring to simmer. Reduce heat, cover, and simmer for 8-10 mins, stirring every so often, until the beans have absorbed the flavors.
- ENCHILADAS – To make your tortillas pliable and less likely to crack (skip this step when using flour tortillas), put them on the rack of an oven for 30-60 seconds. Then, wrap them in a dish towel. You can also microwave them for 30 seconds, wrapped in a wet towel.
- Pour 1/2 cup of enchilada (120 ml) into the bottom of a 9×13 inch (or similar-sized) baking dish. Spread the sauce to cover the bottom of your container.
- Lay one tortilla in the dish. Roll it up, place a generous amount (1/2 cup of filling) at one end, and then tuck it against the side of your baking dish. Repeat with the remaining tortillas. You can add any remaining stuffing to the casserole dish or serve in bowls or quesadillas.
- Pour the remaining sauce (1 Cup or 240ml) on top of the enchiladas, and then use a teaspoon to spread the sauce in the cracks. Bake for 15-20 minutes or until the enchiladas are warmed and a bit crackly.
- Topped with chopped cilantro and sliced avocado (optional).
- In a sealed container, leftover enchiladas can be stored in the fridge for 3-4 days or in the freezer for one month. Reheat in a microwave oven or 350° F (176 C) for 15-20 minutes or until heated through.
- We like to freeze the enchiladas unbaked, so we prepare them up until the point of baking and then freeze them (preferably in single-serving portions). Once you are ready to cook the enchiladas, let them thaw for 20-30 minutes at room temperature, and then heat as directed above.