Vegan Pumpkin Black Bean Enchiladas

Vegan Pumpkin Black Bean Enchiladas- topped with a cheesy pumpkin sauce, these enchiladas are loaded with flavor and packed with protein! (gluten-free option)

Ever since I discovered the magic of pumpkin in my best vegan pumpkin mac and cheese sauce, I have been looking for different ways to bring more of that creamy, cheesy goodness into my life.

These vegan pumpkin black bean enchiladas feature a cheesy pumpkin sauce infused with tomatoes and spices that are reminiscent of classic enchiladas. Crumbled tofu, black beans, onion and kale are tucked inside for a flavorful and nutritious combo that will leave you feeling satisfied on every level. They truly are the ultimate vegan enchiladas!

Pumpkin Enchilada Sauce Ingredients

• Raw Cashews- Cashews give the sauce an irresistible creamy texture without the need for dairy.
• Pumpkin Puree- The starches in pumpkin add even more creaminess and flavor to the sauce. You can make your own by roasting pumpkin or use canned puree to save time. Just make sure it is plain pumpkin puree with the only ingredient listed as pumpkin.
• Tomato Sauce- Tomatoes give the sauce more of classic enchilada flavor.
• Garlic- Just one clove of fresh garlic is enough to add depth.
• Bouillon- A flavorful bouillon like Better Than Bouillon is ideal for rounding out the flavor of the sauce.
• Chili Powder, Cumin and Smoked Paprika- I consider all of these essential spices so please don’t leave them out.
• Nutritional Yeast- Gives the sauce a cheesy flavor.
• White Vinegar- Adds tanginess similar to cheese. You could also use white wine vinegar.
• Tamari- Just a hint of tamari gives the sauce even more umami richness.
• Fine Sea Salt- Because everything is better with salt.

Vegan Pumpkin Black Bean Enchilada Filling Ingredients

• Extra Virgin Olive Oil- We only need one tablespoon of oil to sauté our vegetables. Feel free to use whatever neutral flavored oil you prefer.
• Onion and Garlic- To add a flavor base to the filling.
• Kale- I like using finely chopped lacinato kale to incorporate some green into the dish but baby spinach will work the same.
• Black Beans- I recommend using precooked black beans to save time. Be sure they are properly drained before adding to the recipe.
• Extra Firm Tofu- Trader Joes High Protein Tofu is my go-to for affordability and it’s high protein content. There’s no need to press it, simply pat it dry with a towel.
• Pumpkin Enchilada Sauce- We’ll add 1 cup of the sauce prepared above to give the filling a creamy texture and cheesy flavor.
• Tortillas- As much as I love corn tortillas, I find flour tortillas are superior for rolling enchiladas. I tend to go for whole wheat as they are higher in protein. Siete Foods makes great gluten-free alternative tortillas if you need to make them gluten-free.

How to Make Vegan Pumpkin Black Bean Enchiladas

Prepare the Creamy Pumpkin Enchilada Sauce

1. Combine soaked cashews, pumpkin puree, tomato sauce, garlic, bouillon, nutritional yeast, spices, vinegar, tamari and salt. Blend until smooth and creamy.

Prepare the Enchilada Filling

1. Sauté onion, garlic and kale.
2. Crumble tofu into pot with black beans and 1 cup of creamy pumpkin enchilada sauce. Stir to combine.

Assemble the Enchiladas and Bake

1. Microwave tortillas covered with a damp towel for 30 seconds. This step helps them become more pliable and easy to roll.
2. Fill each tortilla with 1/3 cup of prepared filling. Tuck and roll then place seam side down in baking dish.
3. Top enchiladas with remaining sauce. Cover with foil and bake for 25 minutes then uncover and bake for 10 minutes more. Serve warm and enjoy!

Prep Ahead Tips

Both the sauce and the filling can be prepared several days in advance and stored in an airtight container in the refrigerator. Then you can assemble and bake when ready to serve.

Alternatively, you can assemble the enchiladas, cover and refrigerate then wait to add the sauce on top until ready to bake.

How to Store Leftovers

Leftovers can be stored in a sealed container in the refrigerator for up to 5 days.

Can you freeze the enchiladas?

The sauce can be frozen but will need to be thawed and reblended as freezing will alter the texture a bit. With that in mind, I wouldn’t recommend freezing the enchiladas fully prepared as the sauce won’t maintain it’s creamy texture.

Print Recipe

5 from 1 vote

Vegan Pumpkin Black Bean Enchiladas

Topped with a cheesy pumpkin sauce, these vegan enchiladas are loaded with flavor and packed with protein!

Prep Time30 minutes mins

Cook Time35 minutes mins

Soak Cashews30 minutes mins

Total Time1 hour hr 5 minutes mins

Servings: 12 enchiladas

Ingredients

US Customary - Metric

For the Pumpkin Enchilada Sauce

• ½ cup raw cashews, soaked*
• 15-ounce can pumpkin puree
• 15-ounce can tomato sauce, (just puréed tomatoes)
• 1 garlic clove
• 1 teaspoon vegetable boullion
• ½ cup water
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• ¼ cup nutritional yeast
• 3 tablespoons distilled white vinegar, or white wine vinegar
• 2 tablespoons tamari, or soy sauce
• 1 teaspoon fine sea salt

For the Enchilada Filling

• 1 tablespoon extra virgin olive oil
• 1 yellow onion, finely chopped
• 3 garlic cloves, minced
• 2 cups finely chopped kale or spinach, about 2 ounces
• 14 ounces extra firm tofu, patted dry
• 8 ounces black beans
• 12 tortillas, wheat or corn
• dairy-free plain yogurt, red onion, cilantro and/or avocado for serving

Instructions

Prepare the Pumpkin Enchilada Sauce

• In a high speed blender, combine all of the ingredients for the enchilada sauce and blend until smooth. Taste test to see if you prefer more salt, vinegar, tamari, or spices. Adjust accordingly and blend again. Set aside.

Prepare the Enchilada Filling

• Preheat the oven to 350°F. Spread 1 cup of the pumpkin enchilada sauce over the bottom of a 9x13" baking dish and set aside.
• In a large pot or skillet, warm oil over medium heat. Add the onion and cook for several minutes, until translucent. Add the kale (or spinach), cover and cook for a few minutes more, until greens start to wilt.
• Using your fingers, crumble the tofu into small pieces in the pot. Add 1 cup of the enchilada sauce and the black beans. Stir to combine.
• Place the tortillas on a plate and cover with a lightly dampened towel (or paper towel). Microwave for 30 seconds. This step will help the tortillas be more pliable and easier to roll.

Assemble the Enchiladas

• Take one tortilla at a time and add about ⅓ cup of filling in the center. Tuck and roll the tortilla then place seam-side down in the baking dish. Continue this until you have all 12 enchiladas assembled.
• Spread the remaining pumpkin enchilada sauce over top of the enchiladas. Cover the baking dish with foil and bake for 25 minutes. Remove foil and bake for an additional 10 minutes.
• Serve enchiladas warm with desired toppings and enjoy!

Notes

*For easy blending, cashews should be soaked in hot water for 30 minutes or room temperature water for at least 6 hours. A high speed blender such as a Vitamix or NutriBullet is ideal for breaking them down entirely. 

Nutrition Facts are an estimate (for one enchilada) and will vary depending on specific ingredients you choose. 

Nutrition

Calories: 332kcal, Carbohydrates: 42g, Protein: 15g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 420mg, Potassium: 3907mg, Fiber: 33g, Sugar: 2g, Vitamin A: 83430IU, Vitamin C: 86mg, Calcium: 317mg, Iron: 10mg

Course: dinner, Main Course

Cuisine: Mexican

Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!