Can I make these enchiladas gluten-free?

Yes! You can easily make these Pumpkin Black Bean Enchiladas gluten-free by using gluten-free tortillas. I recommend brands like Siete for gluten-free flour tortillas, or you can use corn tortillas for a traditional option. Just be sure to double-check the label on your tortillas if you're aiming for a completely gluten-free meal.

Can I make this recipe oil-free?

Absolutely! If you prefer an oil-free version, simply swap out the olive oil for water or vegetable broth when sautéing the veggies. The filling will still be packed with flavor, and the pumpkin sauce will bring plenty of creaminess to the dish.

How can I store leftovers?

Leftovers can be stored in the fridge for up to 3-4 days in an airtight container. If you want to freeze them, simply prepare the enchiladas up to the point of baking, then freeze unbaked. When you’re ready to cook, thaw them at room temperature for 20-30 minutes, then bake as instructed.

Can I add more veggies to the filling?

Yes! Feel free to get creative and add more veggies to the filling. I’ve tried this recipe with zucchini, mushrooms, corn, and even sweet potatoes. Each of these additions works beautifully with the black beans and pumpkin sauce.

Delicious Pumpkin Black Bean Enchiladas with Avocado Crema

Description

These Pumpkin Black Bean Enchiladas are a comforting, flavorful, and healthy dish made with creamy pumpkin enchilada sauce, black beans, kale, and veggies, all wrapped in tortillas and baked to perfection.

Ingredients

Scale

1 batch of 5-Minute Pumpkin Enchilada Sauce (about 4 ½ cups)
2 Tbsp olive oil (or avocado oil, or water for oil-free version)
1 ½ cups diced red onion
1 large red bell pepper, diced
2 cups chopped kale
½ tsp sea salt
2 (15-oz.) cans black beans, drained and rinsed (or 3 cups homemade beans)
3 cups enchilada sauce (from the recipe above)
8 tortillas (flour or corn; gluten-free if needed)
For serving: sliced avocado, cilantro (optional)

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Instructions

Make the Pumpkin Enchilada Sauce ahead of time. Combine ingredients for the sauce and cook for 5 minutes, blending until smooth.
In a skillet, heat oil over medium heat. Add diced onion and cook for 2-3 minutes. Add red bell pepper and kale, cooking until softened, about 4-5 minutes.
Stir in black beans and 3 cups of pumpkin enchilada sauce. Simmer for 8-10 minutes, stirring occasionally.
If using corn tortillas, warm them on an oven rack for 30-60 seconds. Otherwise, warm your tortillas as desired.
Preheat oven to 350°F (176°C) and grease a 9×13-inch baking dish. Spread ½ cup enchilada sauce at the bottom of the dish.
Roll tortillas with filling and place seam-side down in the baking dish. Pour remaining sauce over the enchiladas and bake for 15-20 minutes.
Garnish with avocado and cilantro before serving.

Notes

This recipe is flexible, allowing swaps for different veggies and tortillas (use gluten-free tortillas for a gluten-free meal). It’s freezer-friendly and great for meal prepping!

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Baked
Cuisine: Mexican

Nutrition

Serving Size: 1 enchilada
Calories: 350
Sugar: 8g
Sodium: 450mg
Fat: 12g
Saturated Fat: 1g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 12g
Protein: 15g
Cholesterol: 0mg