One of the most awesome things a new food blogger can have happen to them is being asked to write a guest post for another food blog. And not just any food blog, but a really great one called Vegenista run by the amazing and talented Melissa. I met Melissa through my incredible doctor, Dr. Debra Bement. I was in need of a new general practitioner that supported our new lifestyle and perhaps even knew a little about it. After some research, I decided to give Dr. Bement a try, not only was I impressed by her support of the way we ate, but she also followed the same lifestyle. She is knowledgable and professional and an overall amazing doctor! On top of referring me to Melissa’s fantastic site, she helped me gain the confidence I needed to start my own food blog. 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. And lets just say that not everyone has been like that… I feel lucky to have a small handful of people that have helped me create my blog and have been there for me even though many of them I have never even met in person. Melissa is one of those wonderful people. So when she got in touch to ask me to do a guest post, I was not only flattered and honored, but so excited to take our friendship further and join in the power of sharing great recipes!
I knew that I wanted something good for the guest post. Melissa comes up with some amazing recipes, and gives me a lot of inspiration, so I needed to measure up! Low and behold, I had a recipe that was one of those rare instances when random creation out of the blue turned out delicious! I emailed her, and she instantly knew that it was the one. I hope you all enjoy it as much as I do. It’s easy to make, delicious to eat and will help any non vegan out there truly see how good vegan food can be. So here we go, introducing my guest post on Vegenista: Black Bean and Pumpkin Enchiladas!
This post has been edited to include recipe:
Black Bean and Pumpkin Enchiladas
- 10-12 sprouted wheat tortillas (can also sub whole grain or corn)
- 24 oz. green tomatillo salsa
- ¼ cup ground pistachios
- 1 green onion, sliced
- 1 can black beans (15 oz.)
- ½ can pumpkin (7 ½ oz.)
- 1 can green chiles (4 oz.)
- ½ cup corn (frozen or fresh)
- 1 teaspoon crushed garlic
- 1 teaspoon chili powder
- Himalayan pink salt to taste
- 1 cup Cashew Walnut Cream Sauce
- 1 teaspoon nutritional yeast (optional)
- ¼ teaspoon onion powder
- ½ teaspoon smoked paprika
note: For a really easy version you can omit the Cashew Walnut Cream Sauce, it will just be a less creamy version but still good. If you aren’t concerned about it being completely vegan, you could sub sour cream or cheese too.
Preheat oven to 350.
Prepare Cashew Walnut Cream Sauce if not already prepared. Mix in nutritional yeast (optional), onion powder, and smoked paprika
In a medium sized bowl, mix black beans, pumpkin, green chiles, garlic and corn. Add in chili powder and salt, you don’t need too much salt because the tomatillo salsa has plenty of salt and flavor to add to the dish. Taste and adjust seasonings.
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 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 at 350 degrees for 25-30 minutes until the sauce is nice and bubbly.