Vegan Pumpkin Black Bean Enchiladas

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5 from 1 vote

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

Prep Time30

Cook Time35

Soak Cashews30

Total Time1 5

Course: dinner, Main Course

Cuisine: Mexican

Servings: enchiladas

Calories: 332kcal

Equipment

1 High Speed Blender

Ingredients

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

US Customary - Metric

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