Tired of pumpkin spice lattes? Get ready to fall in love with pumpkin all over again, but this time in a savory, creamy, and utterly delicious way. These Vegan Pumpkin and Black Bean Enchiladas are the ultimate cozy comfort food, wrapping a hearty, spiced filling in soft corn tortillas and smothering them in a luscious pumpkin sauce. It’s the perfect weeknight dinner to warm you up from the inside out!
Ingredients
• Nonstick cooking spray
• 2 teaspoons / 10 ml olive oil
• 1/2 cup / 75 g chopped onion
• 1 fresh jalapeño chile pepper, seeded and finely chopped
• 1 15-ounce can / 425 g pumpkin purée
• 1 1/2 to 1 3/4 cups / 360 to 420 ml water
• 1 teaspoon / 3 g chili powder
• 1/2 teaspoon / 1.5 g ground cumin
• 1/4 teaspoon / 1.5 g salt, plus more to taste
• 1 15-ounce can / 425 g black beans, rinsed and drained
• 1 1/2 cups / 275 g cooked brown rice
• 1/2 cup / 56 g shredded vegan Monterey Jack or cheddar-style cheese, divided
• 8 6-inch corn tortillas
• Pico de gallo or salsa, for serving (optional)
• Fresh cilantro or sliced avocado, for serving (optional)
Instructions
1. Prepare for baking. Preheat your oven to 400°F / 200°C. Lightly coat a 2-quart rectangular baking dish with nonstick cooking spray and set it aside.
2. Sauté the aromatics. In a medium saucepan, heat the olive oil over medium-high heat. Add the chopped onion and jalapeño pepper. Cook, stirring occasionally, for 4-5 minutes or until the onion is soft and translucent.
3. Create the pumpkin sauce. Stir the pumpkin purée, 1 1/2 cups of water, chili powder, cumin, and salt into the saucepan with the onions. Cook and stir until the mixture is smooth and heated through. If the sauce seems too thick, stir in the remaining 1/4 cup of water until you reach your desired consistency.
4. Make the filling. In a large bowl, coarsely mash the rinsed and drained black beans with a fork or potato masher. Stir in the cooked brown rice, 1/4 cup of the vegan cheese, and half of the pumpkin sauce. Mix until everything is well combined.
5. Assemble the enchiladas. Spoon a generous 1/3 cup of the bean and rice mixture onto the center of each tortilla. Roll them up snugly and place them seam-side down in your prepared baking dish. Pour the remaining pumpkin sauce evenly over the top of the rolled tortillas.
6. Bake to perfection. Cover the dish with foil and bake for 15 minutes. Carefully remove the foil, sprinkle the remaining 1/4 cup of vegan cheese over the top, and bake uncovered for another 5 to 10 minutes, or until the sauce is bubbly and the cheese is melted.
7. Serve and enjoy. Let the enchiladas rest for a few minutes before serving. Top with fresh pico de gallo, salsa, cilantro, or sliced avocado if desired.
Nutritional Information
• PER SERVING (estimate): 380 cal., 8 g total fat (2 g sat. fat), 0 mg chol., 286 mg sodium, 65 g carb., 17 g fiber, 16 g pro.
Pro Tips
• To easily soften corn tortillas, wrap the stack in damp paper towels and microwave on high for 45 to 60 seconds until they are warm and pliable.
• For a richer, creamier sauce, substitute half of the water with full-fat coconut milk or another unsweetened, creamy plant-based milk.
• When handling jalapeños, wear gloves to prevent the volatile oils from irritating your skin. If you don’t have gloves, wash your hands thoroughly with soap and warm water immediately after chopping.
• Boost the filling by adding 1 cup of sautéed mushrooms, corn, or wilted spinach for extra veggies and texture.
FAQ
Q: Are these pumpkin enchiladas a good source of protein
A: Yes, they are a great vegetarian protein source. The combination of black beans and brown rice provides a hearty 16 grams of complete protein per serving, making this a satisfying and filling meatless meal.
Q: Can I use a different type of bean or add more vegetables
A: Absolutely. Pinto beans work as a great substitute for black beans. You can also boost the filling’s nutritional value by adding a cup of corn, sautéed mushrooms, or wilted spinach as suggested in the Pro Tips.
Q: How do I store and reheat leftover enchiladas
A: Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place them in a baking dish covered with foil and bake at 350°F / 175°C for 15-20 minutes, or until warmed through. You can also microwave individual portions.
Q: Is this enchilada recipe gluten-free
A: Yes, this recipe is naturally gluten-free as it uses corn tortillas. However, always be sure to check the labels on your specific products, like the chili powder, to ensure they are certified gluten-free if you have a high sensitivity or celiac disease.
Q: Can I make this recipe vegetarian instead of vegan
A: Of course. To make these enchiladas vegetarian, simply substitute the vegan cheese with your favorite dairy-based Monterey Jack, cheddar, or a Mexican cheese blend. The rest of the recipe remains the same for a delicious vegetarian meal.
