Go Back
Print

Pumpkin Black Bean Enchiladas (GF Optional)

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 350
A hearty and flavorful vegan-friendly enchilada dish featuring pumpkin sauce, black beans, and fresh vegetables, perfect for a comforting meal.

Ingredients

Sauce

  • 2 Tbsp olive or avocado oil (if oil-free, sub water)
  • 1.5 cups diced red onion (about 180 g)
  • 1 large red bell pepper (about 210 g)
  • 2 cups chopped kale
  • 0.5 tsp sea salt
  • 2 15-oz. cans black beans (drained and rinsed)
  • 3 cups enchilada sauce (from above)

Tortillas

  • 8 (~8-inch) tortillas of choice
  • 1.5 cups enchilada sauce (from above)
  • Sliced avocado (or avocado crema)
  • Freshly chopped cilantro

Instructions 

  • Preheat oven to 350°F (176°C). Prepare the sauce as directed.
  • Cook onion, bell pepper, kale, and salt in oil until kale wilts (~4-5 min). Add beans, 3 cups sauce, and water; simmer 8-10 min.
  • Warm tortillas in oven or microwave to make them pliable. Spread 1/2 cup filling on each tortilla, roll, and place seam side down in a baking dish coated with sauce.
  • Pour remaining sauce over assembled enchiladas and bake for 15-20 min until bubbly and slightly crackly on top.
  • Serve topped with sliced avocado and chopped cilantro.

Notes

Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 1 month. Reheat thoroughly before serving.
Calories: 350kcal
Cost: $15
Course: Main Course
Cuisine: Mexican
Keyword: Enchiladas, pumpkin, Vegan