Fall takes on Mexican food like no other! These pumpkin enchiladas will knock your socks off. So flavorful and easy to make, with a perfect creamy twist.
The basics of an enchilada
I love enchiladas because they are a simple food. Grab some tortillas. Pick a filling. Pick a saucy topping. Boom. Dinner. I mean, I'm sure in the culinary world there is a special art to them, but in this crazy town, I call this an easy dinner mom win. #sorrynotsorry
There possibilities are endless, and I am constantly coming up with new versions, just check out these easy babies right here. So mixing things up and putting a fall twist to make pumpkin enchiladas was a natural step for me. And these can't be any easier.
Step 1: Mix all the filling ingredients.
Step 2: Make the cashew cream. Want it even easier? Use a store bought sour cream, although I highly recommend my cream. Ha.
Step 3: Fill the tortillas.
Step 4: Put the filled tortillas in a baking dish.
Step 5: Pour the sauces on top, then sprinkle the fancy toppings (sliced onions and crushed pistachios are fancy in my book) and bake.
Step 6: Shove into mouth being careful not to burn yourself.
I originally wrote this recipe in 2013 as a guest post for a long time blogger friend, Melissa who's blog is Vegenista, a vegan blog that I first began following many many years ago. Melissa was one of the people I reached out to when I first joined the food blog community in hope of getting some advice/support/insight, and not only was she super sweet and nice, but she was also very helpful.
Vegan Black Bean and Pumpkin Enchiladas
- 10 burrito sized tortillas , gluten free if needed
- 24 oz. green tomatillo salsa
- ¼ cup ground pistachios
- 1 green onion , sliced
- 15 ounces can black beans , drained and rinsed (one can)
- ¾ 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
- 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.
- For a really easy version you can omit the cream sauce, it will just be a less creamy version but still good. You could also use store bought sour cream.
- To crush the pistachios easily, place them in a plastic bag and use a wooden spoon or non breakable cup or bowl to crush them.
Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.