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.
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!
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).
Then add your gorgeous pumpkin enchilada sauce and stir. After a few minutes of simmering, it’s time to assemble!
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).
Lastly, add some more sauce on top and bake until bubbly and slightly golden brown. Mmm, cozy vibes.
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.
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!
Servings 8 (Enchiladas)
- 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 (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)
- 8 (~8-inch) tortillas of choice (flour or corn // we like Siete for gluten-free “flour” tortillas)
- 1 ½ cups enchilada sauce (from above)
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.
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