Whole Food Plant-Based Enchiladas with Pumpkin Sauce

The Fresh Fig

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.

What you'll need: – Tortillas – Butternut squash – Red onion – Yellow Squash – Red Bell Pepper – Green bell pepper – Zucchini – Organic Pumpkin puree – Black beans – Diced green chilis – Sour cream

Dice the bell peppers, onion, butternut squash, yellow squash, and zucchini. In a large pan over medium heat, saute the butternut squash, bell pepper, and onion until tender, about 5 minutes.

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.

Once all the tortillas have been rolled, pour the remaining pumpkin sauce over top and bake for 25 minutes.

Grab all the recipe details and nutritional information below, via the link! 

The Fresh Fig