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Vegan Butternut Squash Black Bean Enchiladas with Pumpkin

Vegan Butternut Squash Black Bean Enchiladas made with sprouted gluten-free corn tortillas and pumpkin enchilada sauce. The perfect Mexican fall dish!

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 8 enchiladas
Calories: 509 kcal
Course: Main Course
Cuisine: Mexican-American Fusion

Ingredients

Enchiladas:
  • 2 TBS oil divided
  • 3 cups cubed butternut squash could also sub sweet potato
  • 1/2 medium onion diced
  • 1 15 oz can black beans drained and rinsed
  • 8 Sprouted Gluten-free Corn Tortillas
  • shredded dairy-free/vegan cheese
Pumpkin Enchilada Sauce:
  • 1 15 oz canned pumpkin
  • 2 cups water or can use half broth
  • 1 1/2 TBS chili powder
  • 1 TBS cumin
  • 1 tsp paprika
  • 1 tsp salt
  • 1 chipotle pepper in adobo sauce + 2 tsp adobo sauce
  • 1 TBS minced garlic 
Toppings:
  • avocado
  • fresh cilantro
  • vegan shredded cheese

Instructions

    Cup of Yum
  1. Prepare squash by cutting off ends, removing skin with peeler and scooping out seeds. Cut into small cubes.
  2. Lightly grease 9x13 pan; set aside.
  3. Preheat oven to 400ºF; line a baking sheet with foil. Place cubed butternut squash on baking sheet, tossing with about 1 tablespoon of oil. Sprinkle on some cumin, garlic powder and salt. Bake for 10-12 minutes until tender. Remove from oven and set aside. Turn oven down to 350ºF.
  4. While the squash is baking, prepare the sauce: In blender combine canned pumpkin, water, chili powder, cumin, paprika, salt adobo pepper + sauce and garlic. Blend until completely smooth. Transfer pumpkin sauce to medium pot and over medium-low heat. Bring to simmer for 10 minutes – while the simmer step can be skipped, this will add more flavor to sauce.
  5. While the sauce is simmering prepare the onions and black beans: In a large skillet over medium heat cook onions in oil until fragrant. Add in black beans and gently stir. Once butternut squash is done add into skillet.
  6. Once the sauce has simmered for 10 minutes, add about 1/2 cup to butternut squash and black bean skillet stirring to coat.
  7. Place about 1 cup of pumpkin enchilada sauce in bottom of 9x13 greased skillet.
  8. Sprinkle a little bit of water on corn tortillas and place in microwave for about 30 seconds – or wrap in damp towel. This will help soften the corn tortillas and make them easier to roll.
  9. Prepare enchiladas: Place corn tortillas on flat surface. Fill with about 1/2 cup of the butternut squash black bean mixture. Sprinkle on about 2 tablespoons of cheese, if using. Gently roll and place seam side down in baking dish. Repeat with remaining tortillas – you should have enough for 8 tortillas. If you have extras, no worries. The mixture makes a great power bowl filling. Cover enchiladas with the remaining sauce.
  10. Bake for 10-15 minutes, topping with about 1/2 cup vegan shredded cheese for the last 5 minutes if desired. Serve immediately topping with fresh cilantro, avocado and more cheese if you'd like!

Notes

  • Store leftovers in covered container in fridge up to 3 days.
  • Recipe adapted from Minimalist Baker and Martha Stewart

Nutrition Information

Serving 1enchilada Calories 509kcal (25%) Carbohydrates 82g (27%) Protein 17g (34%) Fat 15g (23%) Saturated Fat 5g (25%) Polyunsaturated Fat 7g Cholesterol 534mg (178%) Sodium 534mg (22%) Fiber 15g (60%) Sugar 10g (20%)

Nutrition Facts

Serving: 8enchiladas

Amount Per Serving

Calories 509

% Daily Value*

Serving 1enchilada
Calories 509kcal 25%
Carbohydrates 82g 27%
Protein 17g 34%
Fat 15g 23%
Saturated Fat 5g 25%
Polyunsaturated Fat 7g 41%
Cholesterol 534mg 178%
Sodium 534mg 22%
Fiber 15g 60%
Sugar 10g 20%

* Percent Daily Values are based on a 2,000 calorie diet.