These super simple vegan enchiladas don’t skimp on flavour with their hearty and creamy filling of pumpkin and black beans. Great for a weeknight dinner, these enchiladas are ready in just 30 minutes and need less than 10 basic ingredients!
You know I love quick and easy vegan recipes made with pantry staples. That’s why I wrote a whole book of them: 30-Minute Frugal Vegan Recipes.
In there you’ll find several Mexican-inspired recipes: smoky mushroom fajitas, veggie-packed Mexican rice, battered sweet potato tacos, and black bean and rice burritos with easy enchilada sauce.
So while I have a recipe for super simple (and amazing, if I do say so myself) enchilada sauce, I don’t have a recipe for the actual vegan enchiladas! Till now!
This recipe for pumpkin and black bean enchiladas is a featured recipe from the new cookbook Weeknight One-Pot Vegan Cooking: 75 Effortless Recipes with Maximum Flavor and Minimum Clean-up by the blogger behind Delicious Everyday Nicole Malik.
As a busy mom and businesswoman, Nicole is also a fan of delicious, approachable and not overly-complicated recipes that won’t leave you with a huge pile of dishes to wash afterwards. So she wrote a whole book of them!
If you’re interested in a sneak peek of more delicious recipes from Nicole’s cookbook, you can check them out here:
How to make vegan enchiladas
Alrighty, so like I said previously, these pumpkin and black bean enchiladas are super easy to make!
There are lots of recipes out there featuring sweet potato (as they are the perfect companion to black beans, I will say) but they require the extra step of cooking the sweet potato first.
This recipe simplifies that by using a can of pumpkin puree, which is the biggest trick to getting this meal on the table in 30 minutes.
No need to have an ample spice drawer to make this recipe either (but props to you if you do), as the filling is seasoned with taco seasoning that you can easily buy pre-mixed in any supermarket (or make yourself if you’ve got that ample spice drawer).
Note: most taco seasonings are vegan but always check the ingredients for milk or milk-derived products.
Simply combine all the ingredients for the filling in a bowl and spoon it down the centre of 6 8-inch flour tortillas. Roll ‘em up and place them in a baking pan.
Now pour over some enchilada sauce. Again, this is easily found in every supermarket or you could make your own.
Time to bake! How long do these vegan enchiladas need to cook? Just 20 minutes to heat them through and bake in that sauce on top to sticky deliciousness (you know what I’m talking about).
By now you’ve noticed
that this vegan enchilada recipe has no cheese. Not even vegan cheese. Vegan
cheese is expensive and
often usually weird. I never use it in my
recipes and these enchiladas don’t even need it.
Topping your enchiladas with avocado adds all the creaminess you need without any fake cheese products. Cilantro for freshness and a bit of jalapeño for spice round out the flavours of these pumpkin and black bean enchiladas.
What sides to serve with enchiladas
Although this enchilada recipe is a one-pan meal in itself, you’re not limited to serving them on their own.
If you’re looking for a side to serve with your vegan enchiladas, I’ve scoured the web for some suggestions that will make a perfect pairing and round out your Mexican-style meal!
- Mexican Rice Prepare just the rice layer from this rice bowl recipe for a flavourful and easy side that’s also ready in 30 minutes.
- Vegan Elote
- Tomato, Avocado and Corn Salad
- Jicama Salad with Mango, Cucumber and Avocado
- Spicy and Sweet Jalapeño Coleslaw (use vegan mayo, obvs.)
- One Pan Mexican Quinoa
- Vegan Refried Beans, Guacamole, and/or Salsa
- Cilantro Lime Rice
You’ll also find more Latin-inspired ideas in Weeknight One-Pot Vegan Cooking such as street corn pita pockets, smashed avocado quesadillas, spicy Mexican quinoa skillet, Cuban lentil picadillo and black bean soup.
So if you enjoy this vegan enchilada recipe, be sure to check out the complete cookbook at a bookstore near you!
Vegan Enchiladas with Pumpkin and Black Beans
- Olive oil cooking spray
- 1 14.5-oz [411-g] can diced tomatoes
- 1 15-oz [425-g] can black beans drained and rinsed
- 1 15-oz [425-g] can pumpkin puree
- 3 tbsp (15 g) taco seasoning
- 6 8-inch [20-cm] flour tortillas
- 1 1/2 cups (354 ml) enchilada sauce
- 1 avocado peeled, pitted and diced
- 1/4 cup (10 g) chopped fresh cilantro
- Sliced jalapeño pepper optional
- Preheat the oven to 350°F (175°C, or gas mark 4). Spray a 9 x 13–inch (23 x 33–cm) baking dish lightly with olive oil cooking spray.
- In a mixing bowl, combine the tomatoes, black beans, pumpkin puree and taco seasoning.
- Lay a flour tortilla on a at surface. Spoon approximately one-sixth of the filling down the center of the tortilla. Gently roll the tortilla around the filling. Place it seam side down in the baking dish. Repeat with the remaining filling and tortillas.
- Pour the enchilada sauce over the tortillas. Bake for 20 minutes. Serve topped with avocado, cilantro and jalapeño (if using).