Description
These Pumpkin Black Bean Enchiladas are packed with plant-based flavor, cozy pumpkin spice sauce, and nourishing ingredients for the perfect fall dinner.
Ingredients
1 tablespoon olive oil
1 onion, diced
1 red bell pepper, chopped
2 cups chopped kale
1 can black beans, drained and rinsed
2 cups pumpkin puree
1 cup vegetable broth
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon smoked paprika
1/2 teaspoon garlic powder
Salt and pepper to taste
8–10 tortillas (corn, flour, or gluten free)
Optional toppings: avocado crema, fresh cilantro, lime wedges, vegan queso
Instructions
1. In a large skillet, heat olive oil. Sauté onion and bell pepper until softened.
2. Add chopped kale and cook until wilted.
3. Stir in black beans and season with chili powder, cumin, paprika, garlic powder, salt, and pepper.
4. In a saucepan, combine pumpkin puree and vegetable broth. Add chili powder, cumin, paprika, garlic powder, and salt. Simmer for 5–7 minutes.
5. Preheat oven to 375°F. Lightly grease a baking dish.
6. Spoon a thin layer of sauce into the bottom of the dish.
7. Fill each tortilla with bean mixture, roll, and place seam-side down in dish.
8. Pour remaining sauce over enchiladas.
9. Bake uncovered for 20–25 minutes until bubbly and golden at edges.
10. Top with avocado crema, lime, cilantro, or vegan queso and serve.
Notes
Use warmed tortillas for easier rolling.
Make ahead and refrigerate before baking.
Freeze unbaked for up to 2 months.
Serve with pumpkin soup, risotto, or a fresh salad.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baked
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 enchiladas
- Calories: 290
- Sugar: 5g
- Sodium: 420mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg