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
- Pinto Bean & Veggie Green Enchilada Bake
- Portobello Fajita Tacos with Chipotle Pecan Pesto
- Creamy Chipotle Tomato Soup (1 Pot!)
- Vegan Quesadillas with Smoky Black Beans
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!
Pumpkin Black Bean Enchiladas (GF Optional)
Ingredients
SAUCE
- 1 batch 5-Minute Pumpkin Enchilada Sauce (DIVIDED)
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
- Sliced avocado (or avocado crema)
- Freshly chopped cilantro
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
*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.
Christy C. says
I don’t see pumpkin in the ingredients list at all. How is this pumpkin enchiladas?
Hi Christy, the enchilada sauce is made with pumpkin! If you click the link under the sauce section, it will take you to that recipe. We hope you love it!
Barb says
Amazing. I absolutely loved this and will be making again for Christmas Eve. The avo crema was a perfect addition too. I used flour tortillas for the enchiladas and had leftover filling so a few days later I rolled that into corn tortillas for little baked taquitos with avo crema dipping sauce.
Amazing! We’re so glad you love the recipe and will be making it again for Christmas Eve. Thank you for the lovely review, Barb! xo
Brittany says
I loved it, the family loved it, and there is no leftovers. This was an absolute win and it’s now on the monthly rotation. What was a bit shocking is I don’t tend to love black beans, but in this I found it to be addictive in the pumpkin sauce. The crema sauce was worth the extra time as well. Not much else to say, this is a must make recipe.
Whoop! We’re so glad you and your family enjoyed it, Brittany. Thanks so much for sharing! xo
Kristen Scrivner says
Simple and amazing!
Yay! Thank you for the lovely review, Kristen! xo
Kate says
I remembered this recipe from last year and was excited to try it again. It’s so beautiful to make. The purple onions, red pepper, bright green kale, orange sauce all together make it encouraging to assemble. Then it tastes amazing too! My husband begrudgingly eats my vegan recipes and this one always comes with an, Oh! This is good! I’ll make it year after year.
Whoop! We’re so glad you both enjoy it, Kate. Thank you for sharing! xo
Dee Vega says
Can I swap the kale for spinach also. I have a really bad nut allergy what can I swap the nut in the sauce for?
Hi Dee, Spinach should work! 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 coconut cream would work (if you can have coconut) or possibly hemp seeds, silken tofu, or sour cream (vegan or dairy).
Darcie Clark says
A most versatile, simple, and delicious recipe!
I swapped spinach for the kale and added one steamed diced sweet potato to the filling. My corn tortillas were quite small so I made a layered enchilada lasagna of sorts instead of wrapping them – sauce, tortillas, filling, more sauce, repeated twice. It turned out amazing! My husband and I both loved it. Thank you!
We’re so glad you enjoyed it, Darcie! Thanks so much for sharing your tips! xo
Laurie says
These were such a hit in my house! I made them just as the recipe was written, minus the cilantro. One of my kids has made them at their house a number of times since. It’s a keeper. Spicy and satisfying.
We’re so glad you enjoyed them, Laurie. Thanks so much for the lovely review! xo
JEANNE says
I’m not vegetarian or vegan, just trying to eat less meat and more healthy BUT DANG, these were absolutely amazing!!! Didn’t even miss not having any cheese. The flavor was perfect and my carnivore hubby agreed that they were delicious!
We’re so glad you enjoyed it, Jeanne. Thanks so much for the lovely review! xo
Cindy says
This was delicious with the jalapeno cream sauce! I made 12 enchiladas and still had left-over filling that I spooned over the top. I will definitely make again, and again…
That combination sounds amazing! Thanks so much for the lovely review, Cindy!
Lori says
This recipe is so flavorful, and easy to halve or double. It’s the perfect fall to winter transition when pumpkin is plentiful but I’ll be stocking up to make this year round! Thank you for yet another delicious recipe! Minimalist Baker is my go to site for weeknight dinners—I appreciate you more than you know <3
Woohoo! Thanks so much for the lovely review, Lori. We’re so glad you enjoy our recipes!
David says
Wow is this good. Not only does it fit the way I like to eat it was easy to make. They are delicious and will be made again.
We’re so glad you enjoyed them, David. Thanks so much for the lovely review! xo
The Vegan Goddess says
OMG, this is FABULOUS! So delicious! So worth the time to make this!
Who needs cheese when you have a recipe like this? You won’t miss it. I also like how you didn’t include corn because it’s almost always GMO and I avoid corn and would have left that out anyway.
One of the things that I love about these recipes is how customizable they are. I left out the chile peppers and adobo sauce and didn’t need it. Otherwise, I followed it to the tee.
Thank you for the wonderful vegan inspirations and turning me into a chef! *chef’s kiss*
Yay! So glad you enjoyed this recipe. Thank you as always for the review!
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!
Amazing! We’re so glad you and your family enjoy it, Kari! Thank you for sharing your experience! xo
Maggie says
These are delicious. I added corn. Highly recommend this recipe.
Amazing! Thank you for the lovely review, Maggie!
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.
Nice! Thanks for the great review, Ashley!
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.
Sounds delish! Thanks so much for the great review, Blake!
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!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Cynthia!
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.
Woohoo! So glad you enjoyed multiple recipes, Karry. Thanks for the wonderful review!
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!
So glad you enjoyed this, Carol. Love your tips as well! Thanks!
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.🫢
Whoop! We’re glad you enjoyed it, Linna!
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! 🤗
We’re so glad you enjoyed them. Thanks so much for the lovely review, Rosie! xo
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!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Ann!
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!!
Woohoo! Thanks so much for the great review, Jen!
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! :)
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!
Thank you for sharing, Cindy!
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!
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
Cindy says
I didn’t see the stars when I previously commented! Def 10 stars! Deeelishious!!!
Yay! Thanks Cindy!
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!
Woohoo! Thanks for the great review, Margo. And oops, thanks so much for catching that bell pepper error!
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 :-)!!!
Woohoo! Thanks so much for the great review, Yasi!
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!
Woohoo! A poblano pepper sounds delish. So glad you enjoyed, Lisa!
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!
Woohoo! Thanks so much for the great review, Jillian!
Bakingbiking Mom says
Healthy and Yummy, love it.
Ss says
I can’t eat beans/lentils. Can you recommend a substitute for the black beans?
Hi, if not vegan, you could use shredded chicken. Otherwise, add more veggies of choice! Maybe mushrooms?
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.
We’re so glad you enjoyed it. Thanks so much for the lovely review, Elisabeth! xo
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!!
Amazing! Thanks so much for the lovely review and for sharing your modifications, Heidi!
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
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
We’re so glad you and your family enjoyed them, Celine. Thanks so much for the lovely review! xo
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!)
Hi Cara, we think cheese could be a great topping to the enchiladas!
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.
Lovely! Thanks so much for sharing, Elisabeth!
Danielle says
Can I prepare this dish 1-2 days in advance or do is it best to assemble before baking? But if I assemble a day before, will the flour tortillas get mushy? Or will that not matter after they get baked? Thank you!
Hi Danielle, if these sit for more than a few hours we think that the tortillas might get mushy, especially if they’re gluten-free, but it should still be delicious. Let us know how it goes if you try it!
Henry says
We have a cashew allergy in the family
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).