Pumpkin Black Bean Enchiladas
Enchiladas are the sort of comfort food that is perfect for Fall! These ones get a seasonal twist and extra veggie with pumpkin in the filling. They also happen to be vegan and gluten free. These are delicious, easy to make and so good!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- To make the filling, combine the onions, garlic, jalapeno and olive oil in a medium pan, and sautee over medium heat for about 5 minutes until they are softened and fragrant.
- Add the spices and sautee a minute more, then add the lime juice, salt, black beans and pumpkin and cook until heated through. Mix in the cilantro and 1/3 of the bag of Daiya cheddar.
- Oil a 9×9 inch baking dish. Pour half the enchilada sauce into it.
- Lay out each tortilla and spoon the filling down the center of it, then fold the sides around it to cover it. Place the tortillas folded side down in the dish. Pour the enchilada sauce over the top, then top with the remaining cheese.
- Place in a 375F degree oven and bake for 25-30 minutes until it is bubbling and heated through.
- Remove from the oven and let cool 10 minutes before serving.
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