Pumpkin and Black Bean Vegan Enchiladas with Cilantro-Lime Cashew Crema
These easy-to-make Pumpkin and Black Bean Vegan Enchiladas are hearty, flavorful, and completely plant-based! This is a make-ahead vegetarian dinner that even meat-eaters will love.
Servings: 12 enchiladas
Calories: 139kcal
Ingredients
For the Cilantro Cashew Crema
- ½ cup raw unsalted cashews
- ¾ cup boiling water
- 1 clove garlic
- 2 teaspoons nutritional yeast optional
- ¼ teaspoon salt plus more to taste
- ⅓ cup loosely packed fresh cilantro leaves and stems
- 1 small jalapeño seeds and membranes removed to reduce heat if desired, see notes
- Juice and zest of 1 lime
For the Enchiladas
- 2 tablespoons avocado or coconut oil
- 1 small green bell pepper diced (about ½ cup)
- ½ medium onion diced (about ⅓ cup)
- 4 cloves garlic minced
- 1 small jalapeño minced, seeds and membranes removed to reduce heat if desired, see notes
- 1 cup cooked black beans seasoned are best
- 1 cup pumpkin puree canned or homemade
- ⅔ cup canned salsa
- 1 tablespoon chili powder
- 1 tablespoon cumin
- ½ teaspoon ground cinnamon
- Salt to taste
- 2 cups enchilada sauce
- 12 large tortillas corn, gluten-free, or almond flour, warmed
- Chopped avocado minced cilantro, and fresh lime wedges, for serving
Instructions
- Begin with the Cilantro Cashew Crema: In a basin of a high-powered blender, add the cashews and boiling water. Let soak for 10 minutes.
- When the soaking time is up, add in the garlic, nutritional yeast (if using, it adds a cheesy flavor), salt, cilantro, jalapeño, and lime juice and zest. Blend on high until the mixture is very smooth and creamy—it should look like a green-tinted sour cream.
- Transfer the mixture to a food storage container, and place in the fridge to chill while you make the enchiladas.
- Preheat oven to 350°F.
- For the Enchiladas: In a large skillet, heat the avocado or coconut oil over medium-high heat. Add in the bell pepper, onion, garlic, and jalapeño. Cook until veggies are fragrant and tender, about 8 minutes.
- Add in the black beans, pumpkin puree, salsa, chili powder, cumin, and cinnamon. Heat until warmed through and slightly thickened, about 2 minutes. Remove from heat, and taste for seasoning, adding more salt if needed.
- To assemble the enchiladas, spread about ¼ cup of the enchilada sauce in the bottom of a 9” by 13” casserole dish.
- Fill a tortilla with about ¼ cup of the black bean mixture. Roll the tortilla closed, and place in the casserole dish, tortilla seam side up. Repeat with remaining tortillas and mixture.
- Cover the tortillas with the remainder of the enchilada sauce. Bake in preheated oven for 20-25 minutes, or until the enchilada sauce is bubbly.
- Serve topped with the Cilantro Cashew Crema, chopped avocado, minced cilantro, and lime.
Notes
- Jalapeños can be sort of hit-or-miss when it comes to the heat they pack—some are almost as mild as bell peppers and some will make your eyes water with their spice! Before I add jalapeño to a recipe, I always cut a tiny piece off the jalapeño and taste it raw to judge the heat. If it’s really spicy, I cut back on how much I add; if it’s pretty mild, I’ll add more.
- How to make ahead: Assemble enchiladas through step 8. Cover the pan tightly with beeswrap or plastic wrap, and store in the fridge for up to 48 hours. Before cooking, remove the cover, and pour on the remaining enchilada sauce. Add 5-10 minutes to the baking time to compensate for the chilled dish.
- How to freeze: Assemble enchiladas through step 8. Pour enchilada sauce over entire dish. Cover the pan tightly with plastic wrap, label, and freeze for up to three months. Defrost completely (either on the counter or in the fridge) before baking. Before cooking, remove the cover and bake as listed.
Nutrition
Serving: 1enchilada | Calories: 139kcal | Carbohydrates: 24g | Protein: 5g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Sodium: 517mg | Potassium: 272mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3815IU | Vitamin C: 14mg | Calcium: 49mg | Iron: 2mg
