Vegan Enchiladas with Pumpkin and Black Beans
Enchiladas makes for a fun and easy weeknight meal. Just mix the pumpkin and black bean filling in one big bowl, roll the enchiladas and bake. You can
even prep these ahead of time and pop them in the oven when you’re ready for
dinner. It doesn’t get much easier than that.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
- 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).
Note: You will likely have extra filling. Feel free to make additional enchiladas if they fit in your baking dish. The filling also makes a great topping for mashed potatoes or a filling for pumpkin quesadillas.
Reprinted with permission from Weeknight One-Pot Vegan Cooking by Nicole Malik, Page Street Publishing Co. 2019.
Serving: 2enchiladas | Calories: 534kcal | Carbohydrates: 86g | Protein: 18g | Fat: 16g | Saturated Fat: 3g | Sodium: 1876mg | Potassium: 1272mg | Fiber: 22g | Sugar: 20g | Vitamin A: 23508IU | Vitamin C: 35mg | Calcium: 174mg | Iron: 8mg