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Pumpkin Black Bean Enchiladas Recipe

Avatar photoByLisa
Jump to Recipe· 4.9 from 65 reviews

If you’re looking for a cozy, flavorful weeknight dinner that brings together comforting fall vibes with a healthy twist, then you absolutely have to try this Pumpkin Black Bean Enchiladas Recipe. It’s become one of my go-to meals whenever I want something hearty, colorful, and a little different from your average enchilada. The combination of pumpkin and black beans in spicy enchilada sauce is just downright delicious, and I promise once you try it, your family might start requesting it all year round!

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Why You’ll Love This Recipe

  • Unique Flavor Combo: Pumpkin adds a subtle sweetness and creaminess that pairs perfectly with the savory black beans and spicy enchilada sauce.
  • Nutritious and Filling: With fiber-rich black beans and nutrient-packed kale, this dish keeps you satisfied without feeling heavy.
  • Gluten-Free Friendly: Using corn tortillas or your favorite gluten-free tortillas makes this meal accessible to everyone at the table.
  • Make-Ahead Friendly: You can assemble it in advance, freeze portions, and bake whenever you want a comforting dinner hassle-free.
The image shows a white baking dish filled with four large rolled enchiladas covered with a smooth, bright orange sauce. Light green creamy sauce is drizzled in thick, wavy lines across the top of the enchiladas. Small fresh cilantro leaves are placed on top of the green sauce, adding a pop of green. Around the dish, there are lime wedges, a dark green leafy vegetable, and two bowls containing orange and green sauces. All items rest on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Black Bean Enchiladas, pumpkin black bean enchiladas recipe, easy pumpkin enchiladas, healthy fall enchiladas, vegetarian pumpkin enchiladas this …

Ingredients You’ll Need

The magic really happens when these ingredients come together: sweet pumpkin, hearty black beans, crisp kale, and roasted veggies wrapped in warm tortillas with a rich pumpkin enchilada sauce. For best results, pick fresh produce and use high-quality tortillas—your taste buds will thank you!

Flat lay of a small white bowl filled with smooth orange pumpkin sauce, a small white bowl of olive oil, a small white bowl with coarse sea salt, a medium white ceramic bowl overflowing with loosely packed fresh green kale leaves, a simple white bowl containing shiny black beans, a small white bowl holding diced deep red onions, a small white bowl with vibrant diced red bell pepper, three large uncracked brown eggs with smooth shells, a neat stack of eight pale yellow corn tortillas, a small white bowl with bright green cilantro sprigs, and a few slices of fresh avocado with rich green flesh arranged on a simple white ceramic plate, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Pumpkin Black Bean Enchiladas, pumpkin black bean enchiladas recipe, easy pumpkin enchiladas, healthy fall enchiladas, vegetarian pumpkin enchiladas
  • Pumpkin Enchilada Sauce: This sauce is the star—rich, creamy, and packed with warm spices. Making it fresh elevates the dish.
  • Olive or Avocado Oil: Adds just the right amount of healthy fat for sautéing the veggies. I prefer avocado oil for its high smoke point.
  • Red Onion: Gives a mild sweetness and crunch that’s softened during cooking.
  • Red Bell Pepper: Adds color and a subtle sweetness that balances the spices.
  • Kale: A great green to bulk up the filling with plenty of nutrients—make sure to chop it finely!
  • Sea Salt: Enhances all the flavors without overpowering them.
  • Black Beans: Protein-packed and hearty. Rinsing canned beans is key to avoid excess sodium and get a clean flavor.
  • Tortillas: Use your favorite kind—corn for authentic flavor or gluten-free flour tortillas if needed. Siete is my go-to brand for gluten-free tortillas.
  • Optional Garnishes (Avocado, Cilantro): Fresh avocado slices or a crema brighten the dish and add creaminess, while cilantro adds a fresh herbal note.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how versatile this Pumpkin Black Bean Enchiladas Recipe is—it’s like a blank canvas for you to make it your own. Whether you want it spicier, dairy-free, or packed with more veggies, this recipe can handle it all!

  • Add more heat: When I want mine with a kick, I stir in chipotle peppers in adobo or sprinkle cayenne into the sauce—it totally wakes up the flavor.
  • Cheesy boost: If you’re not dairy-free, adding a shredded Mexican blend or queso fresco on top before baking is irresistible.
  • Veggie overload: Try adding diced zucchini or mushrooms sautéed with the onions for extra texture and depth.
  • Oil-free option: Simply swap cooking oil for a splash of water or veggie broth when sautéing—you’d never guess.

How to Make Pumpkin Black Bean Enchiladas Recipe

Step 1: Prepare Your Enchilada Sauce

First things first, getting that pumpkin enchilada sauce right makes all the difference. I always make mine from scratch following the 5-Minute Pumpkin Enchilada Sauce recipe linked below. It’s super simple, packed with flavor, and you’ll need about 4 ½ cups total. Making the sauce fresh means it stays bright and vibrant instead of canned and dull.

Step 2: Cook the Veggies and Black Beans Filling

Heat olive or avocado oil in a large skillet over medium heat. Once hot, toss in diced red onions and cook for 2-3 minutes until they start to soften and smell sweet. Then add your diced red bell pepper, chopped kale, and a pinch of sea salt. Stir frequently until the kale wilts and the veggies meld together, about 4-5 minutes. Next, add the drained black beans, 3 cups of your enchilada sauce, and about 1/4 cup of water—this keeps it saucy and helps the beans soak up all the flavor. Cover and simmer on low for 8-10 minutes, stirring occasionally. You’ll know it’s done when the beans are tender and the sauce thickens slightly.

Step 3: Prep Your Tortillas

If you’re using corn tortillas (which tend to crack when rolled), here’s a neat trick I discovered: pop them directly on the oven rack for 30-60 seconds at 350°F. This makes them pliable and easier to roll without breaking. Then wrap them in a clean kitchen towel to keep warm while you fill them. Flour tortillas don’t need this step and can be warmed briefly in the microwave instead.

Step 4: Assemble Your Enchiladas

Pour about half a cup of enchilada sauce into the bottom of a 9×13-inch baking dish and spread it out evenly. Take one tortilla, spoon about half a cup of the filling on one end, then roll tightly and place seam side down against the side of the dish. Repeat with the rest of your tortillas and filling; if you have extra filling, don’t worry—you can mix it into the dish or save it for something else like quesadillas or wraps.

Step 5: Top and Bake

Pour the remaining enchilada sauce (about a cup) over the top of your rolled enchiladas, spreading it into the cracks with a spoon. This helps everything bake evenly and keeps it moist. Bake in the preheated oven at 350°F for 15-20 minutes, until everything is warmed through and you notice a lightly crackled surface on top—this part always gets me excited because it smells incredible!

Step 6: Serve and Enjoy!

Once out of the oven, I love topping these enchiladas with sliced fresh avocado and a sprinkle of chopped cilantro. It adds a fresh, creamy contrast to the warm, savory dish. You’ll find that these garnishes take the meal to the next level, but they’re totally optional depending on what you have on hand.

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Pro Tips for Making Pumpkin Black Bean Enchiladas Recipe

  • Warm Your Tortillas Carefully: Heating your corn tortillas briefly in the oven, not the microwave, prevents tearing and makes rolling enchiladas easier.
  • Don’t Overload the Filling: About ½ cup of filling per tortilla gives you perfectly packed enchiladas without making them hard to roll or too soggy.
  • Simmer Sauce and Beans Together: Letting the black beans soak up the pumpkin enchilada sauce strengthens the flavor and creates a cohesive filling.
  • Use Fresh Ingredients: Fresh kale and bell peppers brighten the dish and prevent it from feeling too heavy.

How to Serve Pumpkin Black Bean Enchiladas Recipe

A large folded burrito sits on a white plate with a red rim, with a fork resting beside it. The burrito has a smooth orange sauce layer covering it, topped with thick, pale green creamy drizzle in a zigzag pattern, and fresh green cilantro leaves scattered on top. There are two lime wedges placed next to the burrito inside the plate. Around the plate, bright green cilantro leaves, more lime wedges, a small white bowl with orange sauce and a black spoon, a small round bowl with green sauce, and a mustard yellow cloth are arranged on a white marbled surface. The colors are warm and fresh, with a mix of textures from smooth sauces to leafy herbs. photo taken with an iphone --ar 2:3 --v 7 - Pumpkin Black Bean Enchiladas, pumpkin black bean enchiladas recipe, easy pumpkin enchiladas, healthy fall enchiladas, vegetarian pumpkin enchiladas

Garnishes

I always top my enchiladas with a few slices of ripe avocado—it adds this buttery creaminess that cuts through the warmth of the sauce wonderfully. A sprinkle of fresh cilantro brightens and adds a touch of herbal freshness. If you want, you can also add a dollop of sour cream or a drizzle of homemade avocado crema to make it extra luscious.

Side Dishes

My favorite sides to serve alongside these are simple black beans to complement the filling, plus a crisp green salad or Mexican street corn salad for some crunch. You can also pair it with Mexican rice for a heartier meal. These sides keep the meal balanced and crowd-pleasing.

Creative Ways to Present

For gatherings, I like to bake the enchiladas in individual small ramekins or mini cast iron skillets and top each with avocado slices and cilantro. It feels special and you don’t have to worry about cutting portions. Another fun idea is layering the filling in a casserole style with alternating tortillas and sauce for a pumpkin black bean enchilada lasagna.

Make Ahead and Storage

Storing Leftovers

Leftover pumpkin black bean enchiladas keep beautifully in an airtight container in the fridge for 3-4 days. Whenever I reheat them, the flavors have had time to meld, making leftovers even tastier than the first night!

Freezing

I usually freeze these unbaked in individual portions wrapped tightly in foil or plastic wrap. When the craving hits, I just thaw them at room temperature for 20-30 minutes and bake straight from there. It’s like having a homemade, nutritious frozen dinner ready to enjoy.

Reheating

To reheat, I pop the enchiladas in the oven at 350°F for about 15-20 minutes, covered to prevent drying out, or zap them in the microwave for a minute or two if I’m in a rush. Adding a splash of water or extra salsa before reheating helps keep them moist and saucy.

FAQs

  1. Can I make the Pumpkin Black Bean Enchiladas Recipe vegan?

    Absolutely! This recipe is naturally vegan when you skip cheese or use a plant-based cheese alternative. The pumpkin enchilada sauce and black bean filling are all plant-based and delicious as is.

  2. What type of tortillas work best for this recipe?

    Corn tortillas are traditional and gluten-free, but they can be fragile. Warming them properly before filling helps prevent cracking. You can also use gluten-free or whole wheat flour tortillas if you prefer a softer texture.

  3. Can I prepare the filling a day ahead?

    Yes! The filling actually tastes better after resting overnight because the flavors mingle nicely. Just reheat gently before assembling the enchiladas.

  4. How spicy is this Pumpkin Black Bean Enchiladas Recipe?

    This recipe has a mild to medium spice level since the pumpkin sauce balances heat beautifully. If you like things spicier, add extra chili powder or diced jalapeños to the filling.

Final Thoughts

This Pumpkin Black Bean Enchiladas Recipe feels like a warm hug in food form—rich, comforting, and just a bit unexpected. I absolutely love how the pumpkin adds creaminess without needing any heavy dairy, making it a cozy dish that’s still light enough to enjoy multiple times a week. I encourage you to give it a try, especially if you want something nourishing that’s easy enough for weeknights but special enough for when friends come over. Trust me, you’ll be hooked!

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Pumpkin Black Bean Enchiladas Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 65 reviews
  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Gluten Free
Print Recipe

Description

These Pumpkin Black Bean Enchiladas combine a creamy, savory pumpkin enchilada sauce with a hearty filling of black beans, kale, red bell pepper, and onion, all wrapped in soft tortillas and baked to perfection. This gluten-free optional dish is a delicious, nutritious, and comforting meal perfect for any weeknight dinner.

Ingredients

Scale

SAUCE:

  • 1 batch 5-Minute Pumpkin Enchilada Sauce (DIVIDED)

FILLING:

  • 2 Tbsp olive or avocado oil (or water if oil-free)
  • 1 ½ cups diced red onion (about ½ medium onion or 180 g)
  • 1 large red bell pepper, diced (about 1 ½ cups or 210 g)
  • 2 cups loosely packed chopped kale
  • ½ tsp sea salt
  • 2 (15-oz) cans black beans, drained and rinsed (or approx. 3 cups homemade)
  • 3 cups enchilada sauce (from above)
  • ¼ cup water (60 ml)

ENCHILADAS:

  • 8 (~8-inch) tortillas of choice (flour or corn; Siete brand recommended for gluten-free flour tortilla)
  • 1 ½ cups enchilada sauce (from above)

FOR SERVING (optional):

  • Sliced avocado or avocado crema
  • Freshly chopped cilantro

Instructions

  1. Preheat the Oven: Preheat your oven to 350°F (176°C) to prepare for baking the enchiladas.
  2. Prepare the Sauce: Make the 5-Minute Pumpkin Enchilada Sauce according to the referenced recipe, ensuring you have about 4 ½ cups (1070 ml) total to use in the recipe.
  3. Cook the Vegetables: Heat oil in a large skillet over medium heat. Add the diced red onion and cook for 2–3 minutes until softening. Then add diced bell pepper, chopped kale, and sea salt. Stir frequently and cook for 4–5 minutes until the kale wilts and loses its bright green color.
  4. Add Beans and Simmer: Stir in the drained black beans, 3 cups (710 ml) of the prepared enchilada sauce, and ¼ cup (60 ml) water. Bring the mixture to a simmer, then reduce heat slightly, cover, and cook for 8–10 minutes, stirring occasionally to allow the flavors to meld.
  5. Prepare Tortillas: To make corn tortillas more pliable and prevent cracking, place them directly on the oven rack for 30–60 seconds until warm, then wrap in a clean dish towel. Skip this step if using flour tortillas. Alternatively, wrap tortillas in a damp towel and microwave for 30 seconds.
  6. Prepare Baking Dish: Pour about ½ cup (120 ml) of enchilada sauce into the bottom of a 9×13-inch baking dish and spread it evenly to coat.
  7. Assemble Enchiladas: Lay one tortilla in the baking dish, spoon approximately ½ cup of filling onto one end, then roll it up and place seam-side down against the side of the dish. Repeat with remaining tortillas and filling. If you have leftover filling, use it in quesadillas or bowls.
  8. Add Remaining Sauce and Bake: Pour the remaining 1 cup (240 ml) of enchilada sauce evenly over the rolled enchiladas, spreading it into the cracks with a spoon. Bake in the preheated oven for 15–20 minutes until the enchiladas are warmed through and the sauce looks slightly crackly on top.
  9. Serve: Top with sliced avocado and freshly chopped cilantro if desired. Serve warm for a comforting meal.
  10. Storage and Reheating: 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°F (176°C) oven for 15–20 minutes until warmed through.
  11. Freezing Tips: For freezing, assemble the enchiladas but do not bake. Freeze in single-serving portions. When ready to eat, thaw at room temperature for 20–30 minutes, then bake or reheat as instructed previously.

Notes

  • Prep time includes making the enchilada sauce.
  • This recipe is inspired by Ambitious Kitchen’s Spicy Black Bean Chicken Enchiladas with Pumpkin Sour Cream Sauce.
  • Nutrition information is an estimate based on using flour tortillas and excluding optional toppings.
  • To make tortillas pliable, warming them slightly before filling prevents cracking.
  • If you want to make this recipe oil-free, substitute the oil with water in the filling step.
  • Use gluten-free tortillas (like Siete brand) to make the dish gluten-free optional.

Nutrition

  • Serving Size: 1 enchilada
  • Calories: 320
  • Sugar: 3g
  • Sodium: 480mg
  • Fat: 9g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 48g
  • Fiber: 11g
  • Protein: 11g
  • Cholesterol: 0mg
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Hi, I’m Lisa Denton! From quick dinners to family favorites, I’m here to help you bring joy to the table, one recipe at a time.

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