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.
Who doesn't love Fall? I know it is my favorite season! I love all the colors and flavors, all the fresh spicy scents. Most of all I love the changing of the trees and the crisp morning freshness that the air brings. Here in California, Fall means hopefully the end of fire season for us so we are on our way to cleaner air and better air quality.
These Whole Food Plant-Based Enchiladas with Pumpkin Sauce are everything that you wish for in a Fall dish. They have the butternut squash, the black beans, the savory spices, all covered in a creamy and smooth pumpkin enchilada sauce. Before you run away at the thought of pumpkin in enchilada sauce, stay with me a moment.
These enchiladas are a dream. Pumpkins originated in Central America and the pumpkin is an ancient staple food. The oldest pumpkin seed found dates back as far as 7000 BC, according to archeologists excavating a tomb in central Mexico. The Aztecs used pumpkin throughout the year and prized it, especially for its seeds, as did other Mesoamerican indigenous groups, including the Maya, who used the seeds and their oil in sauces and baked whole pumpkins in pit ovens called pibs. So before you run away, remember that we are just going back to roots with this dish.
Check out some other delicious Fall recipes such as my Everyday Vegan Crockpot Chili or my Vegan Chili Mac!
The ingredients in this recipe are easy to find and incredibly healthy and when combined, help to make a delicious and easy dish.
- Butternut squash
- Red onion
- Yellow Squash
- Red Bell Pepper
- Green bell pepper
- Organic Pumpkin puree
- Black beans
- Diced green chilis
- Sour cream
- Chili Powder
- Smoked Paprika
- Garlic Powder
Please see the recipe card for quantities
Preheat the oven to 375 degrees. Combine all the spices in a small bowl, mix and set aside. Spray a 9x13 inch baking dish with cooking spray and set aside.
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.
Hint: To make this recipe super easy, buy pre-cut butternut squash at the grocery store. It might cost a little more than buying a whole squash but it will save you a ton of time in peeling, cutting, and dicing.
Can these enchiladas be made keto?
Sure! To make these enchiladas keto-friendly, just use a low-carb tortilla such as these Mission Carb Balance Soft Taco Flour Tortillas. Additionally, swap out the black beans and replace them with either vegan beef crumbles or seasoned tofu. Soyrizo would be delicious in this recipe!
Are these enchiladas Whole 30?
These enchiladas are not Whole 30 but can easily be made to be! Use grain-free tortillas such as these Cassava and Coconut Tortillas. Additionally, sub coconut cream for the dairy-free sour cream in the pumpkin sauce. In place of beans, fill with shredded chicken.
Can these enchiladas be made Gluten-Free?
Yes! These enchiladas are so easy to make gluten-free! Just swap out the flour tortillas for your favorite grain-free or gluten-free brand.
- Spicy - If you want to make this recipe spicy, try adding some jalapeños to the filling and double the amount of cayenne pepper in the sauce.
- Deluxe - Served topped with fresh pico de gallo or guacamole!
- Swap veggies or beans- This recipe uses black beans but feel free to use any beans that you want such as white beans or pinto beans. Also if you don't have all the veggies on hand, work with what you got! If you don't have butternut squash, swap it for sweet potato! The variations are endless!
Check out this other delicious Fall recipe here!
Equipment can have a big impact on how a recipe turns out. This is the blender I use for the pumpkin sauce and here is a great baking dish that is similar to the one that I use!
Store the enchiladas in the fridge for up to 4 days.
To freeze this recipe, follow the steps up until it is time to bake and then wrap the enchiladas in plastic wrap and tin foil and freeze for up to 3 months.
Invest and buy the pre-cut butternut squash. It will save you so much time and will get dinner on the table so much quicker!
Whole Food Plant-Based Enchiladas with Pumpkin Sauce
- 8 flour tortillas
- 2 cups diced butternut squash
- 1 small red onion diced
- 1 Yellow Squash
- 1 Red Bell Pepper
- 1 Green bell pepper
- 1 Zucchini diced
- 1 15 oz can Organic Pumpkin puree
- 1 15 oz can Black beans
- 1 can Diced green chilis
- 1 cup vegan sour cream
- 1 teaspoon Cumin
- 1 tbs Chili Powder
- 1 teaspoon Smoked Paprika
- ¼ teaspoon Cayenne
- 1 teaspoon Garlic Powder
- Preheat the oven to 375 degrees. Combine all the spices in a small bowl, mix and set aside. Spray a 9x13 inch baking dish with cooking spray and set aside.
- 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.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
Megan Ellam says
This recipe looks amazing! I will absolutely give it a try and let you know how it goes.
I hope you enjoy!
so delicious and filling! love how healthy this recipe is and easy to make.
So glad you liked!
Oh my goodness!!! Drooling!
Now how do I make mine look as amazing as yours!? Thanks for sharing!
Haha! It is called Lightroom 😂
This is such a fun fall meal. I never would have though to use pumpkin before this!
It's such a fun idea to do!
Amanda Scarlati says
Why have I never put pumpkin in enchiladas before?! Soooo good!
Right! Total game changer!
Loving your flavor combinations! Your recipes are always a hit.
Made this for the family and everyone loved it. It had all of our favorite flavors. The pumpkin sauce was great!
So glad everyone enjoyed it!
This was soooo yummy! (And thanks for the tip on buying pre-cut butternut squash, it saved so much time!)
Glad to be of help!
These enchiladas with pumpkin sauce were incredible! They are full of flavor! Everyone loved them!
Lindsay Howerton-Hastings says
These are SO good, my kids gobbled them up!
So glad everyone loved them!
I made these enchiladas for supper tonight and used some freshly made pumpkin puree. You are right; they were out of this world delicious! I'm so glad I have a bunch of puree in the freezer so I can make this throughout the year! Yum!
That makes me so happy! Glad you enjoyed!
Wow, these were delicious and loved that they are plant based. Great recipe.
So glad you enjoyed!
Such a creative recipe! I love this easy and seasonal twist on enchiladas!
Andrea White says
The best enchiladas ever! So good!!!
The pumpkin sauce was so yummy!
This is such a creative recipe! Really love the idea of using pumpkin in the sauce!
This recipe is awesome! Really delicious! Thanks!:)
It’s that time of the year where we’ve all got pumpkin so I’m super excited to try this!
I hope you enjoy!
Just the title has my mouth watering and you're not far wrong when you say out of the world delicious. What a great comfort food recipe for autumn.
Pumpkin enchiladas are just the best idea ever!
What a wonderful way to cook with pumpkin!
Michaela Graham says
I love the use of pumpkin puree for the sauce. A great dish for fall.
So glad you liked it!
That was delicious. I will make it again for sure.
Different and very good!
I never had enchiladas with pumpkin sauce before. I'm so excited to give it a try!
Love this recipe!
Literally diving out the door to get the ingredients in to make this. Sounds so delicious!
I hope you enjoy!