These fall-inspired pumpkin black bean enchiladas are all that (and more)! Let us show you how it’s done.
How to Make Pumpkin Black Bean Enchiladas
These vibrant enchiladas are veggie-packed, “cheesy” (without any cheese), plant-based, (optionally) gluten-free, and feature our NEW smoky 5-minute pumpkin enchilada sauce! Learn more about the origin and history of enchiladas in our Sweet Potato Black Bean Enchiladas post! To start, simply sauté onion, bell pepper, and kale in a skillet. Then season with salt, add black beans, and stir (yes, it’s really that simple). Then add your gorgeous pumpkin enchilada sauce and stir. After a few minutes of simmering, it’s time to assemble! Add some of the sauce to a large baking dish, stuff your tortillas with the filling, roll, and repeat. For gluten-free tortillas, we prefer almond flour (Siete is a great option) as they’re most similar in texture and flavor to flour tortillas and don’t easily tear (an issue we’ve run into with corn tortillas, unless freshly made). Lastly, add some more sauce on top and bake until bubbly and slightly golden brown. Mmm, cozy vibes. For serving, we suggest topping with sliced avocado, avocado crema, or smoky Jalapeño Vegan Queso. All add vibrant color and a pop of flavor! Craving a sweet finish? Pair with our Apple Butter Dessert Tamales for the ultimate feast. Enjoy these fresh out of the oven, or make ahead and refrigerate or freeze to enjoy throughout the week. You gotta love enchiladas for being a meal prep superstar.
More Cozy Mexican-Inspired Dishes
Pinto Bean & Veggie Green Enchilada Bake Portobello Fajita Tacos with Chipotle Pecan Pesto Creamy Chipotle Tomato Soup (1 Pot!) Vegan Quesadillas with Smoky Black Beans
If you give this recipe a try, let us know! Leave a comment, rate and review it, and don’t forget to tag a photo @minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!
