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    Home ▸ Vegan Main Dishes

    Vegan Black Bean and Pumpkin Enchiladas

    Last modified: October 5, 2022. Originally posted: October 14, 2018 By Sophia DeSantis

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    Jump to Recipe Print Recipe

    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.

    Fork getting a bit of pumpkin enchiladas with black beans

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    Enchiladas are an easy family favorite in our house, so bringing in the fall flavors to make these pumpkin enchiladas is an obvious choice. My kids love this "Mexican lasagna" of sorts, and I love all that I can sneak inside. They also freeze really well, so they are perfect to stock up on for a crazy week (or like every week).

    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.

    Collage of pink sauce in a jar and pumpkin and black beans in a bowl

    Step 3: Fill the tortillas.

    Collage of tortilla with enchilada filling being rolled up

    Step 4: Put the filled tortillas in a baking dish.

    Collage of baking dish with green salsa on the bottom then filled with enchiladas

    Step 5: Pour the sauces on top, then sprinkle the fancy toppings (sliced onions and crushed pistachios are fancy in my book) and bake.

    Top view of enchiladas topped with green and pink sauces and green onions

    Step 6: Shove into mouth being careful not to burn yourself.

    I love to serve these with a side of cabbage salad (try this delicious one here). And of course the guac (this one is a huge winner), because in our house you don't pay extra for guac.

    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.

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    Fork getting a bit of pumpkin enchiladas with black beans

    Vegan Black Bean and Pumpkin Enchiladas

    Sophia DeSantis
    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.
    5 from 5 votes
    Print Recipe Pin Recipe Shop Ingredients
    Prep Time 15 mins
    Cook Time 25 mins
    Total Time 40 mins
    Course Main Course
    Cuisine Mexican
    Servings 10
    Calories 300 kcal

    Ingredients
     
     

    • 10 burrito sized tortillas , gluten free if needed
    • 24 oz. green tomatillo salsa
    • ¼ cup ground pistachios
    • 1 green onion , sliced

    Filling:

    • 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

    Instructions
     

    • 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.

    Notes

    • 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.

    Nutrition

    Calories: 300kcalCarbohydrates: 40gProtein: 9gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 749mgPotassium: 280mgFiber: 7gSugar: 3gVitamin A: 890IUVitamin C: 4.1mgCalcium: 102mgIron: 2.2mg

    Nutrition and metric information should be considered an estimate.

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    1. Sandy

      January 12, 2020 at 4:46 pm

      This recipe has a lot of heat (which my husband and I like), great flavor and was easy to prepare. So glad that I tried this awesome vegan recipe.

      Reply
      • veggiesdontbite

        January 12, 2020 at 6:56 pm

        Hi Sandy! I'm so happy you guys like it! Thank you so much for the great review!

        Reply
    2. Jamie

      October 07, 2019 at 6:04 pm

      These were amazing!!! Ever since my husband went vegan, and my daughter (a super picky) vegetarian it’s been so hard to make everyone happy with dinner! This was an absolute hit!! My youngest won’t even touch it if it’s “vegan” and she scarfed this down!! I’m always looking for things that aren’t super basic, are easy to prepare, and everyone likes!! Check, check, & check! Thank you!!

      Reply
      • veggiesdontbite

        October 07, 2019 at 7:26 pm

        I am so happy to hear this Jamie!! Yay!!! Thank you so much for letting me know!

        Reply
    3. s

      April 14, 2019 at 3:45 pm

      Very nice recipe. I used chopped spinach instead of corn.

      Reply
      • veggiesdontbite

        April 14, 2019 at 8:20 pm

        Glad you liked it! Chopped spinach sounds delicious!

        Reply
    4. Lindsey

      December 26, 2018 at 9:30 pm

      These were super yummy and so flavorful. You couldn’t even taste the pumpkin. These were too spicy for my kids but my husband and I loved it.

      Reply
      • veggiesdontbite

        December 26, 2018 at 10:24 pm

        Thank you so much for telling me Lindsey! I am so happy you guys liked it!

        Reply
    5. Johna

      November 08, 2018 at 10:18 am

      Really good! The kids loved it. I found the baby eating fistfuls of the walnut sauce. The pumpkin really added to the creaminess without an overwhelming pumpkin flavor. I will make again!

      Reply
      • veggiesdontbite

        November 11, 2018 at 12:58 pm

        Hahaha! I love it!! I am so happy you liked it. Thank you!!

        Reply
    6. Stacey

      October 18, 2018 at 7:36 am

      Thank you for sharing this, Sophia. It looks amazing. The tomatillo sauce you used looks beautiful, with specks of roasted parts. Any recommendations for a good jar/can of the stuff? This will be in the oven tonight!

      Reply
      • veggiesdontbite

        October 20, 2018 at 5:22 pm

        Hi Stacey! I use the green salsa by Frontera! Let me know if you try!

        Reply
    7. Rona

      October 16, 2018 at 10:48 pm

      I can't to try these! Can you please possibly recommend a good substitute for the corn? My kids are not crazy about corn. Thanks! =)

      Reply
      • veggiesdontbite

        October 17, 2018 at 11:43 am

        Hi Rona! I am so happy you want to try them! I would just omit the corn. It is not necessary if you don't like corn! You could add more beans if you wanted. Or every another veggie they like, like chopped peppers or zucchini. It is very customizable!

        Reply
    8. JD

      October 15, 2018 at 12:09 pm

      These are so easy and delicious. And I love that everyone eats them without complaining!

      Reply
    9. JCB

      October 15, 2018 at 4:33 am

      I don’t see the recipe for walnut cashew cream?

      Reply
      • veggiesdontbite

        October 15, 2018 at 5:47 am

        Hi! Sorry, the link must have been lost. But it's fixed now!

        Reply
    10. Demetra

      January 05, 2017 at 9:01 pm

      These were delicious, but my walnut cashew cream turned out a strange greige color that was very unappetizing. Maybe I soaked the nuts too long? Anyway, in the future I will use only cashews to keep it white so they look as good as they taste 🙂

      Reply
    11. Melissa Bechter

      January 16, 2014 at 8:08 am

      Oh wow, thank you so much for your kind words, my friend! I am so touched & it was my honor to have you! I cannot wait to meet in person over some vegan wine & cheese! xo 😉

      Reply
      • veggiesdontbite

        January 16, 2014 at 12:11 pm

        Absolutely! It's so nice to see that this world still has good people in it 🙂 As soon as my husband has next month's schedule out I'll take a look and put something up on the meet up group. Can't wait!

        Reply
      • Terry Williams

        January 18, 2021 at 12:13 pm

        Hi Melissa, I was going to check out your blog based on Sophia's link but veganista.com only takes me to a site that insists on downloading a Chrome extension that changes my search engine!

        Reply

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