These Whole Food Plant-Based Enchiladas with Pumpkin Sauce are out of this world delicious! Full of healthy and good for you fall vegetables, this easy to make simple recipe is the perfect addition to your Fall menu.
When the onion, squash, and bell peppers are tender, add in the beans, yellow squash, zucchini, diced green chilis, and half the spices. Cook for another 5 minutes until everything is combined. Take off the heat and set aside.
In a blender or food processor, combine the organic pumpkin puree, sour cream, and the remaining spices and blend until smooth.Pour half of the sauce mixture into your pan.Taking a tortilla, spoon ¼ cup of the vegetable mixture in the center of the tortilla. Gently, roll the tortilla lengthwise and place it in the greased pan.