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I like bringing a little fall flavor to Mexican dinners with these vegan black bean and pumpkin enchiladas. I use pumpkin, black beans, and green tomatillo salsa to create a saucy and comforting filling. And since they only take 40 minutes to make, they are perfect for weeknight dinners or hearty lunches.
Name something more satisfying than a pan of enchiladas bubbling away in the oven. Now imagine it with a seasonal spin like these black bean and pumpkin enchiladas. I love the creamy, mellow richness that the pumpkin adds, which also happens to work so well with the black beans, green chiles, and tangy salsa. If you enjoy vegan black bean enchiladas, I highly recommend mixing it up with this recipe.
I am no stranger to packing all kinds of vegetables in my enchiladas, and I usually make black bean and sweet potato enchiladas since it is one of my kids’ favorite meals. But one day, there were no sweet potatoes at the grocery store. I figured pumpkin would be a good enough replacement, but I was not prepared for how creamy and filling the meal was. Even my boys licked up any leftover bits of sauce on their plates.
For me, a good enchilada recipe has to be satisfying, flavorful, and sturdy enough to count as a real dinner, and these black bean and pumpkin enchiladas do all that and more. From the perspective of a health coach, I love that the black beans bring plant-based protein and fiber, while the pumpkin has its own health benefits and adds nutrients like vitamin A, along with a sweet creaminess. Serving comfort food that still includes ingredients I can feel good about is everything I look for when cooking for my family.
And from the perspective of a busy mom, I love how straightforward it is to make black bean and pumpkin enchiladas. I start by adding the spices to my cream sauce, which I have already made, then I stir together the ingredients for the black bean and pumpkin filling. After adding the filling to my tortillas, I roll them up and arrange them in a baking dish on top of a layer of tomatillo salsa. Then I pour over some more cream sauce, top with pistachios, sliced green onions, and bake until the sauce is bubbling.
After I made these once, my boys started asking for them every week. And every week without fail, someone would be over-eager and end up burning their mouth despite my constant warnings. Even my husband burnt his mouth. Up until that point, I was the only one who knew how to eat enchiladas without scorching myself. Then came one very cold rainy day, which was packed with meetings, and I had no time to eat lunch. As we sat at the dinner table, I took a hasty bite and immediately let out a sound that my family knows all too well. My boys looked at me and laughed and said Welcome to the club. Ha! Make these enchiladas and discover why they are sometimes worth the mouth burn.
🥘 Ingredients
This is everything I use to build the creamy, savory, and slightly smoky flavors in black bean and pumpkin enchiladas:
Tortillas: I use burrito-sized tortillas to hold all the fillings together. Soft flour tortillas work, but sometimes you could make your own almond flour tortillas for a gluten-free option.
Green tomatillo salsa: This forms the saucy base and topping for the enchiladas. Store-bought is fine, but I prefer making my own tomatillo salsa verde.
Ground pistachios: These add a crunchy finish over the top, and I love the difference in textures compared to the sauce and soft tortillas.
Green onion: Sliced green onion adds a fresh, sharp bite and gives the dish an extra pop of color, too.
For the filling
Black beans: Black beans are the hearty backbone of the filling and make these enchiladas satisfying enough for dinner. I use canned black beans for ease.
Pumpkin puree: I use this for a creamy texture and subtle earthy sweetness that works well with the spices.
Corn: These add bursts of sweetness and texture throughout the filling, and can be used fresh or frozen.
Green chiles: For some gentle heat and a lot of flavor, I add green chiles.
Garlic: A little garlic wakes up the filling and gives it a well-rounded flavor.
Chili powder: This adds warmth and that familiar enchilada flavor without overpowering the pumpkin and black beans.
Sea salt: All I need is a pinch to bring the whole filling into focus.
Cream sauce: I use a mix of vegan cashew cream, smoked paprika, and onion powder, and use some on the inside of the enchiladas and drizzle the rest over the top, keeping them creamy all the way through.
🔪 How To Make
These black bean and pumpkin enchiladas may look impressive, but this recipe is very easy to pull together. This is how I make them:
Make cashew cream: First, I stir the smoked paprika and onion powder into my cashew cream sauce, which I have already made.
Mix the filling ingredients: In a medium bowl, combine the black beans, pumpkin puree, corn, green chiles, garlic, chili powder, and salt.
Fill the tortillas: I place a few spoonfuls of the pumpkin and black bean filling in the center of each tortilla, then add a spoonful of the cream sauce. After that, I roll each tortilla up snugly.
Arrange tortillas in a baking dish: Next, I spread a thin layer of the green tomatillo salsa across the bottom of the baking dish and arrange the rolled tortillas seam-side down.
Finish and bake: Once all the enchiladas are lined up in the dish, I pour the remaining tomatillo salsa over the top. Then I thin the rest of the cream sauce just enough to drizzle, and spoon it over the enchiladas, finishing with sliced green onion and crushed pistachios. I bake the enchiladas for 25-30 minutes in a 350F preheated oven until the sauce is bubbling.
My #1 Secret Tip for this vegan black bean and pumpkin enchilada recipe is to use enough sauce on both the bottom and top of the pan so the tortillas stay tender while baking. Enchiladas can dry out fast if there is not enough moisture surrounding them, especially around the edges, so I always make sure the baking dish has an adequate layer of salsa underneath and a generous coating of salsa and cream sauce over the top.
Other Tips To Keep In Mind:
- Warm the tortillas: If the tortillas seem stiff, I warm them for a few seconds before rolling. This makes it much easier to roll and fold without cracking.
- Taste the filling: I always taste the pumpkin and black bean filling before stuffing the tortilla. Pumpkin can mellow flavors, so sometimes it needs an extra pinch of salt or chili powder to bring it to life.
- Do not overfill: It is tempting to pack each tortilla full, but too much filling makes them harder to roll and more likely to split open as they bake. I also keep the filling centered to avoid leaking.
- Thin the cream: Before drizzling the cream sauce on top, I add just enough water to make it pourable. That helps it spread over the enchiladas instead of sitting in thick dollops.
- Cover dry spots: Right before baking, after the sauces have settled, I check the corners and edges of the dish for any exposed pieces and spoon extra salsa over them.
📖 Variations
I have made these vegan black bean and pumpkin enchiladas a few different ways over the years, depending on what I have on hand, and these are some of my favorite swaps:
Sweet potato mix: I replace half the pumpkin with mashed roasted sweet potato for an even sweeter filling with the same creamy texture. Whenever I make sweet potatoes, I usually cook a bit extra just so I have an excuse to make this version.
Cheesy spin: I stir 1/2 cup of vegan shredded cheese into the filling, and sprinkle a bit on top before baking. My family loves this extra-rich version, especially on colder nights when we all need something comforting in our bellies.
Greens boost: You know I cannot resist sneaking extra veggies into anything, and these enchiladas do really well with 1-1 1/2 cups of chopped spinach mixed into the black bean filling. It wilts right into the mixture, and my kids enjoy it with the same amount of enthusiasm.
🍽 Serving Suggestions
Vegan black bean and pumpkin enchiladas are pretty much a meal on their own, but I still recommend adding some traditional sides and toppings to elevate the dish. Add some fresh pineapple pico de gallo on top of the baked enchiladas, along with a generous dollop of healthy guacamole. This is a combination you cannot go wrong with.
Since my boys’ appetites seem to be growing with each day, enchiladas on their own sometimes are not enough. Recently, they have been loving them with a side of vegan Mexican rice and an extra topping of Chipotle corn salsa. Personally, I love mine with a vibrant serving of Mexican coleslaw with cilantro lime dressing.
🧊 Storing And ♨️ Reheating
Refrigeration: I store leftover enchiladas in an airtight container in the fridge for up to 4 days. If I have a whole pan left, I cover the baking dish tightly and reheat portions as needed.
Freezing: I freeze the fully baked enchiladas in portions in a freezer-safe container for 2-3 months. Or I assemble the pan ahead and freeze it before baking. Just make sure it is wrapped tightly to avoid it drying out.
Reheating: To reheat, I warm individual portions in the microwave until hot, or cover the baking dish with foil and reheat in the oven at 350F until warmed through.
❓Recipe FAQs
I use plain canned pumpkin puree, never pumpkin pie filling. Pumpkin pie filling has sugar and spices added, which would throw off the savory flavor of the enchiladas in a big way. If you want to use homemade pumpkin puree, that works too; just make sure it is fairly thick and not watery.
Yes, you can, and they will still taste just as good, just slightly less rich and creamy. If I am skipping the cashew cream, I add extra salsa. You could also use store-bought vegan sour cream if you still want that creamy finish without making the sauce yourself, but most of these do contain cashews.
This usually happens if the pumpkin puree is on the thinner side or the beans were not drained well enough. When mine seems too soft, I let it sit for a few minutes or stir in a few extra back beans to thicken it up before rolling. I also always make sure to rinse, drain, and dry my beans properly before making the filling.
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Vegan Black Bean and Pumpkin Enchiladas
I like bringing a little fall flavor to Mexican dinners with these vegan black bean and pumpkin enchiladas. I use pumpkin, black beans, and green tomatillo salsa to create a saucy and comforting filling. And since they only take 40 minutes to make, they are perfect for weeknight dinners or hearty lunches.
Servings: 10
Calories: 300kcal
- My #1 Secret Tip for this vegan black bean and pumpkin enchilada recipe is to use enough sauce on both the bottom and top of the pan so the tortillas stay tender while baking. Enchiladas can dry out fast if there is not enough moisture surrounding them, especially around the edges, so I always make sure the baking dish has an adequate layer of salsa underneath and a generous coating of salsa and cream sauce over the top.
- Warm the tortillas: If the tortillas seem stiff, I warm them for a few seconds before rolling. This makes it much easier to roll and fold without cracking.
- Taste the filling: I always taste the pumpkin and black bean filling before stuffing the tortilla. Pumpkin can mellow flavors, so sometimes it needs an extra pinch of salt or chili powder to bring it to life.
- Do not overfill: It is tempting to pack each tortilla full, but too much filling makes them harder to roll and more likely to split open as they bake. I also keep the filling centered to avoid leaking.
- Thin the cream: Before drizzling the cream sauce on top, I add just enough water to make it pourable. That helps it spread over the enchiladas instead of sitting in thick dollops.
- Cover dry spots: Right before baking, after the sauces have settled, I check the corners and edges of the dish for any exposed pieces and spoon extra salsa over them.
Calories: 300kcal | Carbohydrates: 40g | Protein: 9g | Fat: 11g | Saturated Fat: 1g | Sodium: 749mg | Potassium: 280mg | Fiber: 7g | Sugar: 3g | Vitamin A: 890IU | Vitamin C: 4.1mg | Calcium: 102mg | Iron: 2.2mg