These vegan pumpkin and black bean enchiladas make a cozy, protein-rich dinner with a warmly spiced filling and rich enchilada sauce. Pumpkin adds seasonal flavor, while avocado, cilantro and jalapeño bring freshness to this easy weeknight meal.
Ingredients
- Olive oil cooking spray
- 1 can diced tomatoes
- 1 can black beans drained and rinsed
- 1 can pumpkin puree
- 3 tbsp taco seasoning
- 6 8-inch [20-cm] tortillas
- 1½ cups enchilada sauce
- 1 avocado peeled, pitted and diced
- ¼ cup chopped fresh cilantro
- Sliced jalapeño pepper optional
Instructions
- 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).
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.