Tuesday, October 18, 2022
HomeFoodPumpkin Black Bean Enchiladas (GF Optionally available)

Pumpkin Black Bean Enchiladas (GF Optionally available)

Close up shot of a bite of enchiladas with a black bean filling and creamy pumpkin sauce

We’ve been on an enchilada kick recently (sorry, not sorry). And who can blame us for loving a saucy, filling, nourishing dish that retains properly and is nice for feeding a crowd!?

These fall-inspired pumpkin black bean enchiladas are all that (and extra)! Allow us to present you the way it’s executed.

Pumpkin enchilada sauce, tortillas, black beans, red bell pepper, kale, red onion, salt, and olive oil

Tips on how to Make Pumpkin Black Bean Enchiladas

These vibrant enchiladas are veggie-packed, “tacky” (with none cheese), plant-based, (optionally) gluten-free, and have our NEW smoky 5-minute pumpkin enchilada sauce!

Study extra in regards to the origin and historical past of enchiladas in our Candy Potato Black Bean Enchiladas publish!

Sautéing onion, bell pepper, and kale in a cast iron skillet

To begin, merely sauté onion, bell pepper, and kale in a skillet. Then season with salt, add black beans, and stir (sure, it’s actually that easy).

Black beans and pumpkin enchilada sauce over sautéed veggies

Then add your beautiful pumpkin enchilada sauce and stir. After a couple of minutes of simmering, it’s time to assemble!

Two enchiladas in a baking dish with the bottom of the dish coated with pumpkin enchilada sauce

Add among the sauce to a big baking dish, stuff your tortillas with the filling, roll, and repeat.

For gluten-free tortillas, we favor almond flour (Siete is a superb possibility) as they’re most related in texture and taste to flour tortillas and don’t simply tear (a difficulty we’ve run into with corn tortillas, until freshly made).

Holding a flour tortilla with a black bean veggie filling on it

Lastly, add some extra sauce on high and bake till bubbly and barely golden brown. Mmm, cozy vibes.

Drizzling pumpkin enchilada sauce over tortillas stuffed with filling

For serving, we recommend topping with sliced avocado, avocado crema, or smoky Jalapeño Vegan Queso. All add vibrant colour and a pop of taste!

Craving a candy end? Pair with our Apple Butter Dessert Tamales for the final word feast.

White ceramic baking dish filled with pumpkin black bean enchiladas and topped with avocado crema

Take pleasure in these contemporary out of the oven, or make forward and refrigerate or freeze to get pleasure from all through the week. You gotta love enchiladas for being a meal prep celebrity.

Extra Cozy Mexican-Impressed Dishes

For those who give this recipe a attempt, tell us! Go away a remark, price and assessment it, and don’t overlook to tag a photograph @minimalistbaker on Instagram so we will see what you give you. Cheers, pals!

Plate of pumpkin black bean enchiladas topped with avocado crema and cilantro

Prep Time 15 minutes

Cook dinner Time 30 minutes

Complete Time 45 minutes

Servings 8 (Enchiladas)

Course Entree

Delicacies Gluten-Free (optionally available), Vegan

Freezer Pleasant 1 month

Does it preserve? 3-4 Days


  • 2 Tbsp olive or avocado oil (if oil-free, sub water)
  • 1 ½ cups diced pink onion (1/2 medium onion yields ~1 ½ cups or 180 g)
  • 1 massive pink bell pepper (1 massive bell pepper yields ~ 1 ½ cups or 210 g)
  • 2 cups loosely packed chopped kale
  • 1/2 tsp sea salt
  • 2 (15-oz.) cans black beans, drained and rinsed (or sub ~3 cups do-it-yourself)
  • 3 cups enchilada sauce (from above)


  • 8 (~8-inch) tortillas of selection (flour or corn // we like Siete for gluten-free “flour” tortillas)
  • 1 ½ cups enchilada sauce (from above)
  • Preheat the oven to 350 levels F (176 C).

  • SAUCE: Put together the sauce following this recipe. You’ll want ~1 batch or 4 ½ cups (1070 ml) sauce complete for the enchiladas.
  • FILLING: Warmth oil in a big skillet over medium warmth. As soon as sizzling, add the onion and prepare dinner for 2-3 minutes, stirring sometimes, till it begins to melt. Add the bell pepper, kale, and salt and prepare dinner, stirring continuously, till the kale is wilted and now not brilliant inexperienced — about 4-5 minutes.

  • Add the drained and rinsed black beans, 3 cups (710 ml) enchilada sauce, and 1/4 cup (60 ml) water (regulate quantities if altering default variety of servings). Stir and convey to a simmer. As soon as simmering, scale back warmth barely, cowl, and prepare dinner for 8-10 minutes, stirring sometimes, to permit the black beans to absorb the flavors of the sauce.

  • ENCHILADAS: To make your tortillas extra pliable and fewer vulnerable to cracking (skip this step if utilizing flour tortillas), place them in a single layer immediately on the oven rack for about 30-60 seconds to warmth by means of, then wrap in a clear dish towel to maintain them heat. Alternatively, you’ll be able to wrap them in a moist towel and microwave for 30 seconds.

  • Pour ~1/2 cup (120 ml) of enchilada sauce into the underside of a 9×13-inch (or related measurement) baking dish. Unfold to coat the underside of the dish.

  • Take one tortilla and lay it down within the dish. Place a beneficiant quantity of filling (~1/2 cup) on one finish, then roll it up and tuck the enchilada in opposition to the facet of the baking dish, seam facet down. Repeat with remaining tortillas and filling. If there’s any leftover filling, you’ll be able to both add it to the casserole dish or serve it in quesadillas or bowls.
  • Pour the remaining sauce (~1 cup or 240 ml) excessive of the enchiladas and use a spoon to distribute the sauce into the cracks. Bake for 15-20 minutes, or till warmed by means of and just a little crackly on high.

  • Served topped with sliced avocado and chopped cilantro (optionally available).

  • Leftover enchiladas will preserve in a sealed container within the fridge for 3-4 days or within the freezer for 1 month. Reheat within the microwave or in a 350-degree F (176 C) oven for 15-20 minutes or till warmed by means of.

  • For freezing, we like to arrange the enchiladas as much as the purpose of baking, then freeze unbaked (ideally in single-serving parts). When able to prepare dinner, let thaw at room temperature for 20-Half-hour, then reheat as instructed above.

Serving: 1 enchilada Energy: 321 Carbohydrates: 51.1 g Protein: 12.3 g Fats: 7.9 g Saturated Fats: 1 g Polyunsaturated Fats: 1.2 g Monounsaturated Fats: 3.9 g Trans Fats: 0 g Ldl cholesterol: 0 mg Sodium: 886 mg Potassium: 529 mg Fiber: 13.4 g Sugar: 6.5 g Vitamin A: 6704 IU Vitamin C: 42 mg Calcium: 162 mg Iron: 4.1 mg



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