Vegetarian Black Bean and Pumpkin Enchiladas in Tomato Based Sauce

Vegetarian Black Bean and Pumpkin Enchiladas in Tomato Based Sauce


by AmandaonMaui


7 corn tortillas
1 Tbsp Olive oil for sauteing
1/2 onion, chopped (keep a little for garnish)
1 jalapeno pepper, seeded and chopped (keep a little for garnish)
2 cans black beans (or equivalent pre-cooked dried black beans) drained and rinsed
1/4 cup of water
1/2 can of pumpkin puree
1 cup of shredded Tillamook Vintage White Extra Sharp Cheddar Cheese
Enchilada sauce from

Preheat oven to 350F

Make the enchilada sauce. Make sure it’s nice and smooth. Don’t over reduce it either, because you’re going to want quite a bit.

In a large saute pan add 1Tbsp olive oil and almost all of the onion and jalapeno peppers. Saute for a minute until the onions just barely start to turn translucent. Add in half of the black beans, and add a little bit of the water. Use the back of a large spoon, or a potato masher, to mash out the black beans until they start to look like chunky refried beans, keep adding water as needed to get the right consistency. This should take about 4-5 minutes.

Add in the rest of the black beans. Cook, stirring occasionally for another 2 minutes.

Into the beans mix the canned pumpkin, making sure there is even distribution of the ingredients. Continue cooking until everything is warmed through, about 3 minutes.

Pour into the bean and pumpkin mixture 1/4 cup of the enchilada sauce. Stir it all together and keep it warm.

In a large casserole (9×13) pour in just enough enchilada sauce to lightly coat the bottom of the pan. Spread it around.

Place a corn tortilla into the casserole and top it with some of the bean mixture. Roll the tortilla up and flip it fold side down. Repeat this step until all of your tortillas or mixture, or baking space, is used (whatever your limiting reagent may be depending on how much filling you use up per enchilada, etc.).

Cover your rolled tortillas with the rest of the enchilada sauce. Pour it over as evenly as you can.

Sprinkle cheese evenly over the top of the enchiladas.

Garnish the enchiladas with the leftover onion and jalapeno peppers.

Bake in oven for 15 minutes, or the cheese is melted and sauce is bubbling.

Eat and say “Oh my god, these are so good.”

I am sitting next to a casserole dish with foil over the top, and I’ve eaten an enchilada and salad, and I am full, but I’m about to rip into that dish if I don’t move it to the refrigerator right this second!

P.S. This dish could easily be made vegan if you switch to a vegan sugar in the sauce and use vegan cheese.

Oh, and it’s totally gluten-free!

6 thoughts on “Vegetarian Black Bean and Pumpkin Enchiladas in Tomato Based Sauce”

    1. That’s awesome! I’m happy to keep posting up recipes using our favorite cheese brand. Although, I do have a new favorite local goat cheese. Mmm Surfing Goat Dairy. Hope all is well in the Fan Club!

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