Vegan Enchiladas With Pumpkin And Black Beans

The filling of pumpkin and black beans in these incredibly easy vegan enchiladas is robust and creamy without sacrificing flavour. These enchiladas are perfect for a weekday meal because they can be made in about 30 minutes and with fewer than 10 common ingredients!

Ingredients

12 small corn tortillas
2 cups cooked black beans (or one 15 oz can, drained and rinsed)
2 cups cooked and mashed pumpkin (or canned pumpkin puree)
1 cup diced tomatoes (canned or fresh)
1 cup diced onion
1 red bell pepper, diced
2 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
2 cups enchilada sauce (store-bought or homemade)
1 cup vegan shredded cheese (optional, for topping)
Fresh cilantro, chopped (for garnish)

Instructions

Preheat your oven to 375°F (190°C).
In a large skillet, heat the olive oil over medium heat. Add the diced onion, red bell pepper, and minced garlic. Cook until the vegetables become tender.
Add the diced tomatoes, cooked black beans, mashed pumpkin, chili powder, ground cumin, paprika, salt, and pepper to the skillet. Stir everything together and let it simmer for a few minutes to combine the flavors. Adjust seasoning to taste.
Pour about 1 cup of the enchilada sauce into the bottom of a baking dish.
Take a corn tortilla and spoon a generous amount of the pumpkin and black bean mixture onto the center. Roll the tortilla and place it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.
Once all the enchiladas are arranged in the baking dish, pour the remaining enchilada sauce over the top, covering them evenly.
Optionally, sprinkle vegan shredded cheese on top of the enchiladas.
Cover the baking dish with aluminum foil and bake in the preheated oven for about 20 minutes, or until the enchiladas are heated through and the sauce is bubbly.
Remove the foil and bake for an additional 5 minutes to let the cheese (if using) melt and turn slightly golden.
Garnish with chopped cilantro before serving.