Pumpkin Black Bean Enchiladas (GF Optional)

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Close up shot of a bite of enchiladas with a black bean filling and creamy pumpkin sauce

We’ve been on an enchilada kick lately (sorry, not sorry). And who can blame us for loving a saucy, filling, nourishing dish that keeps well and is great for feeding a crowd!?

These fall-inspired pumpkin black bean enchiladas are all that (and more)! Let us show you how it’s done.

Pumpkin enchilada sauce, tortillas, black beans, red bell pepper, kale, red onion, salt, and olive oil

How to Make Pumpkin Black Bean Enchiladas

These vibrant enchiladas are veggie-packed, “cheesy” (without any cheese), plant-based, (optionally) gluten-free, and feature our NEW smoky 5-minute pumpkin enchilada sauce!

Learn more about the origin and history of enchiladas in our Sweet Potato Black Bean Enchiladas post!

Sautéing onion, bell pepper, and kale in a cast iron skillet

To start, simply sauté onion, bell pepper, and kale in a skillet. Then season with salt, add black beans, and stir (yes, it’s really that simple).

Black beans and pumpkin enchilada sauce over sautéed veggies

Then add your gorgeous pumpkin enchilada sauce and stir. After a few minutes of simmering, it’s time to assemble!

Two enchiladas in a baking dish with the bottom of the dish coated with pumpkin enchilada sauce

Add some of the sauce to a large baking dish, stuff your tortillas with the filling, roll, and repeat.

For gluten-free tortillas, we prefer almond flour (Siete is a great option) as they’re most similar in texture and flavor to flour tortillas and don’t easily tear (an issue we’ve run into with corn tortillas, unless freshly made).

Holding a flour tortilla with a black bean veggie filling on it

Lastly, add some more sauce on top and bake until bubbly and slightly golden brown. Mmm, cozy vibes.

Drizzling pumpkin enchilada sauce over tortillas stuffed with filling

For serving, we suggest topping with sliced avocado, avocado crema, or smoky Jalapeño Vegan Queso. All add vibrant color and a pop of flavor!

Craving a sweet finish? Pair with our Apple Butter Dessert Tamales for the ultimate feast.

White ceramic baking dish filled with pumpkin black bean enchiladas and topped with avocado crema

Enjoy these fresh out of the oven, or make ahead and refrigerate or freeze to enjoy throughout the week. You gotta love enchiladas for being a meal prep superstar.

More Cozy Mexican-Inspired Dishes

If you give this recipe a try, let us know! Leave a comment, rate and review it, and don’t forget to tag a photo @minimalistbaker on Instagram so we can see what you come up with. Cheers, friends!

Plate of pumpkin black bean enchiladas topped with avocado crema and cilantro

Pumpkin Black Bean Enchiladas (GF Optional)

Smoky and satisfying black bean enchiladas with creamy pumpkin enchilada sauce! Plant-based and (optionally) gluten-free, with just 8 ingredients required!
Author Minimalist Baker
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Two pumpkin black bean enchiladas on a plate drizzled with avocado crema
5 from 20 votes
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8 (Enchiladas)
Course Entree
Cuisine Gluten-Free (optional), Vegan
Freezer Friendly 1 month
Does it keep? 3-4 Days

Ingredients

SAUCE

FILLING

  • 2 Tbsp olive or avocado oil (if oil-free, sub water)
  • 1 ½ cups diced red onion (1/2 medium onion yields ~1 ½ cups or 180 g)
  • 1 large red bell pepper, diced (1 large bell pepper yields ~ 1 ½ cups or 210 g)
  • 2 cups loosely packed chopped kale
  • 1/2 tsp sea salt
  • 2 (15-oz.) cans black beans, drained and rinsed (or sub ~3 cups homemade)
  • 3 cups enchilada sauce (from above)

ENCHILADAS

  • 8 (~8-inch) tortillas of choice (flour or corn // we like Siete for gluten-free “flour” tortillas)
  • 1 ½ cups enchilada sauce (from above)

FOR SERVING optional

Instructions

  • Preheat the oven to 350 degrees F (176 C).
  • SAUCE: Prepare the sauce following this recipe. You’ll need ~1 batch or 4 ½ cups (1070 ml) sauce total for the enchiladas.
  • FILLING: Heat oil in a large skillet over medium heat. Once hot, add the onion and cook for 2-3 minutes, stirring occasionally, until it begins to soften. Add the bell pepper, kale, and salt and cook, stirring frequently, until the kale is wilted and no longer bright green — about 4-5 minutes.
  • Add the drained and rinsed black beans, 3 cups (710 ml) enchilada sauce, and 1/4 cup (60 ml) water (adjust amounts if altering default number of servings). Stir and bring to a simmer. Once simmering, reduce heat slightly, cover, and cook for 8-10 minutes, stirring occasionally, to allow the black beans to soak up the flavors of the sauce.
  • ENCHILADAS: To make your tortillas more pliable and less prone to cracking (skip this step if using flour tortillas), place them in a single layer directly on the oven rack for about 30-60 seconds to heat through, then wrap in a clean dish towel to keep them warm. Alternatively, you can wrap them in a damp towel and microwave for 30 seconds.
  • Pour ~1/2 cup (120 ml) of enchilada sauce into the bottom of a 9×13-inch (or similar size) baking dish. Spread to coat the bottom of the dish.
  • Take one tortilla and lay it down in the dish. Place a generous amount of filling (~1/2 cup) on one end, then roll it up and tuck the enchilada against the side of the baking dish, seam side down. Repeat with remaining tortillas and filling. If there’s any leftover filling, you can either add it to the casserole dish or serve it in quesadillas or bowls.
  • Pour the remaining sauce (~1 cup or 240 ml) over the top of the enchiladas and use a spoon to distribute the sauce into the cracks. Bake for 15-20 minutes, or until warmed through and a little crackly on top.
  • Served topped with sliced avocado and chopped cilantro (optional).
  • Leftover enchiladas will keep in a sealed container in the refrigerator for 3-4 days or in the freezer for 1 month. Reheat in the microwave or in a 350-degree F (176 C) oven for 15-20 minutes or until warmed through.
  • For freezing, we like to prepare the enchiladas up to the point of baking, then freeze unbaked (preferably in single-serving portions). When ready to cook, let thaw at room temperature for 20-30 minutes, then reheat as instructed above.

Video

Notes

*Prep time includes preparing the enchilada sauce.
*Inspired by Ambitious Kitchen’s Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce.
*Nutrition information is a rough estimate calculated with flour tortillas and without optional ingredients.

Nutrition (1 of 8 servings)

Serving: 1 enchilada Calories: 321 Carbohydrates: 51.1 g Protein: 12.3 g Fat: 7.9 g Saturated Fat: 1 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 3.9 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 886 mg Potassium: 529 mg Fiber: 13.4 g Sugar: 6.5 g Vitamin A: 6704 IU Vitamin C: 42 mg Calcium: 162 mg Iron: 4.1 mg

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  1. Kari Collins says

    This was fantastic! I have made it three times now and my 14 year old asks for it. The second time I made it, I added corn and that was very good. I don’t use any oil, so I just sauteed the veggies in water. The enchilada sauce is so good! I could eat that by itself. This is a definite winner. I have used corn and flour tortillas, but my son prefers the corn. This is definitely a keeper. Thanks for the recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you and your family enjoy it, Kari! Thank you for sharing your experience! xo

  2. Ashley says

    This was absolutely delicious! I added extra shakes of chili powder, two extra chipotle peppers and two extra tablespoons of adobo sauce for some extra spice. I will definitely be adding this recipe to my rotation.

  3. Blake Spencer says

    These were amazing! I made it exactly as the recipe instructed except used only 2 adobo peppers in the enchilada sauce as some reviewers suggested. I used the Siete almond flour tortillas and the result was amazing. This will be on the regular rotation. I did add some homemade vegan parmesan from your site and also made some quick pickled red cabbage to serve on top.

  4. Cynthia says

    My adult kids were visiting with friends and I decided to make a double recipe of the Pumpkin Black Bean Enchiladas. I included grated monterey jack cheese in one tray for the non-vegan’s, and no cheese in the second tray. The enchiladas were a huge hit! Everyone loved them! The sauce is delicious, and the filling really yummy. It was surprisingly easy to make. The sauce was too hot for me. I used half the amount of chipotle peppers and it still seemed a bit too hot, so I added more cashews whited helped a lot. This is a fantastic dish. I’ll definitly make this again!

  5. karry says

    This is delicious. The pumpkin enchilada sauce is so flavourful and pretty…and quick to make. I used the homemade black bean recipe to make black beans from dry…so good. The final product was a hit at dinner with our friends. I also made the avocado crema but I should have used more water since it wasn’t liquid enough. Next time I will do better. I think the most difficult thing about this recipe was finding avocados that would be ripe in time (always a challenge). I will make it again…and again.

  6. Carol says

    These pumpkin enchiladas were beyond outstanding! Great comfort food. The pumpkin flavor is not overwhelming. The sauce is delicious. Be careful with the Adobe chiles. I rinse the seeds out with gloves on before putting in the blender. Add the Adobe sauce one Teaspoon at a time and taste test. I have made the mistake in the past with another recipe of adding to much. Way hot! Highly recommend for a dinner that will please all. Vegan or not!

  7. Linna says

    The sauce came out too hot for me (I’m a huge wimp) so I added coconut milk. It was so delicious I couldn’t stop eating it. I did get the toots, though.🫢

  8. rosie says

    I just tried this recipe this weekend and it was DELICIOUS! I get easy intimidated when it comes to cooking, but I felt that the recipe was easy to follow. The enchiladas were very flavorful and the leftovers taste good also! 👌I’m looking forward to making them again soon! 🤗

  9. Ann B. says

    These were delicious! I was skeptical that enchiladas with a homemade sauce could be made this quickly. The flavors suggest something far more complicated than the effort needed here. I multiplied this by 1.5 to have 12 enchiladas, but ended up with 16 plus some filling left to spare (which was great in a quesadilla as well as a dip with corn chips!) I left the amount of chipotle peppers the same however and that was the perfect amount of heat for us. Subbed Swiss chard for the kale which tastes great with the pumpkin. A keeper for sure. Thanks!

  10. Jen says

    Delicious! RUN and make these asap. Spicy, filling, creamy and sooo tasty! Sending this to everyone I know. Great work on this recipe!!

  11. Marcella says

    I am not familiar with chipotle peppers & didn’t realize you need to remove the seeds – unless you prefer a lot of heat! :)

  12. Cindy says

    I forgot! I added a cashew ‘cheese’ sauce from my vegan baked ziti recipe. Added just a bit more gooey “cheesiness”
    Super simple. 1C soaked cashews, 1 C plain almond milk, 3T nutritional yeast, 1 T tapioca starch, 1t lemon, garlic, onion and salt to taste. Add all to saucepan and cook low heat, stir constantly. Will develop into a thicker gooey sauce. Deelish! Hope I was allowed to add the recipe! Good day, all!

  13. Cindy says

    I made this exactly as is, and my family loved it! Very flavorful and pumpkin(y) and smokey as described. I will make again! Thank you for sharing it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Cindy. We are so glad you and your family enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  14. Margo says

    Delicious and satisfying comfort food! Even my picky nine-year old liked it. I think the ingredient list needs to be tweaked, however, as it calls for one red bell pepper but does not tell us if the pepper should be sliced, diced, etc. I diced it with good results. Thanks for another great recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks for the great review, Margo. And oops, thanks so much for catching that bell pepper error!

  15. Yasi says

    First time at making enchiladas and it was a hit!
    I used flour and corn tortillas for my gluten free friends. I pre made them in the morning and placed in fridge til ready to bake in evening. And it worked!

    Than you so much for the recipe :-)!!!

  16. Lisa says

    Just made this and it was so delicious! The only change I made was to use a poblano pepper instead of the red pepper, The filling is creamy with a little kick. The avocado crema is a must – it lends that rich element without cheese or sour cream. Thank you for this recipe!

  17. Jillian says

    I made this dish this weekend and WOW! These are delicious! I made the sauce a few days ahead, just to save on prep time. These are so tasty and flavorful, and it packs a little bit of heat, but not too much at all. These will definitely be made again and again!

  18. Elisabeth says

    This is fabulous! I made it for breakfast today – because that’s when I have time. It is colorful, spicy, and it warms me.
    The pumpkin enchilada sauce itself tastes just like enchilada sauce, but adds volume and flavor to the filling with all the nutritional value of pumpkin.
    It was quick and easy with the right tools on hand.
    A new fall favorite for sure.

  19. Heidi says

    These were so good!! I changed the filling to use Garden supplies, so my enchiladas were filled with zucchini, onion, and black beans. I topped them with vegan cheese and added Avocado slices once baked. Really tasty!!

  20. Celine says

    I made this tonight! haha. I think it would have been yummy with some vegan cheese added on top at the end. I meant to grab some but forgot! but it was still delicious without

  21. Celine says

    Delicious!!! I’ve never made enchiladas before. thought it would be hard! this was so easy! I turned down the chipotle spice to make it more family friendly but overall was really good! would make again for sure

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you and your family enjoyed them, Celine. Thanks so much for the lovely review! xo

  22. Cara says

    This looks GREAT and perfect for the season. Any ideas on how I could incorporate vegan cheese? (Just made the fabulous Cheesy Vegan Pizza Beans and loved having that “cheese” in the recipe!)

  23. Henry Swoboda says

    We have a cashew allergy in the family. Do you have any ideas for creamy non-dairy toppings that don’t contain cashews?

    • Elisabeth says

      I couldn’t find my cashews right away and figured I would leave them out of the recipe. I did end up finding them – but I don’t think it would make a huge difference. I think a coconut lime crema would be lovely on top of this and would not require any nuts at all.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Henry, if you are looking for a substitution, we haven’t tried this recipe without cashews so we cannot guarantee results, but you could possibly omit the cashews and increase the pumpkin, and the sauce just won’t be as creamy. It’s also possible that coconut cream would work (if you can have coconut) or possibly hemp seeds, silken tofu, or sour cream (vegan or dairy).