Description
These Pumpkin Black Bean Enchiladas combine a flavorful 5-minute pumpkin enchilada sauce with a hearty black bean and vegetable filling, wrapped in warm tortillas and baked to perfection. This gluten-free option is vibrant, comforting, and perfect for a wholesome, plant-based dinner.
Ingredients
Scale
SAUCE:
- 1 batch 5-Minute Pumpkin Enchilada Sauce (divided, approx. 4 ½ cups or 1070 ml total)
FILLING:
- 2 Tbsp olive or avocado oil (or water for oil-free)
- 1 ½ cups diced red onion (from 1/2 medium onion, ~180 g)
- 1 large red bell pepper, diced (~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 ~3 cups homemade black beans)
- 3 cups enchilada sauce (from above)
ENCHILADAS:
- 8 (~8-inch) tortillas of choice (flour or corn; recommended gluten-free Siete flour tortillas)
- 1 ½ cups enchilada sauce (from above)
FOR SERVING (optional):
- Sliced avocado or avocado crema
- Freshly chopped cilantro
Instructions
- Preheat Oven: Preheat your oven to 350 degrees F (176 C) to get it ready for baking the enchiladas.
- Prepare Sauce: Make the 5-Minute Pumpkin Enchilada Sauce according to the recipe, ensuring you have about 4 ½ cups (1070 ml) total for the enchiladas.
- Make Filling: Heat the olive or avocado oil in a large skillet over medium heat. Add the diced red onion and cook for 2-3 minutes until it begins to soften. Stir in the diced red bell pepper, chopped kale, and sea salt. Cook for 4-5 minutes, stirring frequently, until the kale wilts and loses its bright green color.
- Add Beans and Sauce: Stir in the drained and rinsed black beans, 3 cups (710 ml) of the prepared enchilada sauce, and 1/4 cup (60 ml) water. Bring the mixture to a simmer, then reduce the heat, cover, and cook for 8-10 minutes, stirring occasionally. This allows the beans to absorb the flavors of the sauce.
- Prepare Tortillas: To prevent cracking (especially for corn tortillas), warm the tortillas by placing them directly on the oven rack for 30-60 seconds, then wrap in a clean dish towel to keep warm. Alternatively, wrap in a damp towel and microwave for 30 seconds. Skip this step if using flour tortillas.
- Prepare Baking Dish: Pour about 1/2 cup (120 ml) of enchilada sauce into a 9×13-inch baking dish and spread it evenly to coat the bottom.
- Assemble Enchiladas: Lay one tortilla in the dish, add approximately 1/2 cup of filling on one end, then roll it up tightly and place it seam side down against the side of the baking dish. Repeat this process with all tortillas and filling. Any leftover filling can be saved for other dishes.
- Add Sauce and Bake: Pour the remaining 1 cup (240 ml) of enchilada sauce over the rolled enchiladas, spreading it into gaps with a spoon. Bake uncovered for 15-20 minutes until heated through and the top is slightly crackly.
- Serve: Optionally top with sliced avocado or avocado crema and freshly chopped cilantro for added freshness and creaminess.
- Storage: Store leftovers in an airtight container in the refrigerator for 3-4 days or freeze for up to 1 month. Reheat in the microwave or in a 350-degree F oven for 15-20 minutes until warm.
- Freezing Tips: For best results, freeze the enchiladas before baking in single-serving portions. Thaw at room temperature for 20-30 minutes before reheating as instructed.
Notes
- Prep time includes making the pumpkin enchilada sauce.
- This recipe is inspired by Ambitious Kitchen’s Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce.
- Nutrition facts are an estimate based on flour tortillas and excluding optional toppings like avocado and cilantro.
- Warm corn tortillas carefully to prevent cracking; flour tortillas do not require warming.
- Adjust water and sauce quantities as needed if changing the number of servings.
- Use gluten-free tortillas like Siete brand for a GF-friendly dish.
Nutrition
- Serving Size: 1 enchilada
- Calories: 310
- Sugar: 4g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1.3g
- Unsaturated Fat: 7.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
