Pumpkin Enchiladas (Vegetarian, Gluten-Free Option)

Pumpkin Enchiladas may sound like an odd combination--but it works! Pumpkin puree and refried beans come together with a homemade enchilada sauce to create and easy, flavorful, and healthy family dinner. 

Whether you are looking to add in more vegetables to your meals or searching for a recipe to use up pumpkin puree or refried beans--these Pumpkin Enchiladas make a fabulous, unexpected combo!

I am in love. In love with fall, apples, soups, football games. And PUMPKIN!!! 

Pumpkin is good for so much more than just pie and lattes. Pumpkin is amazing in Pumpkin Muffins, Pumpkin Roll, and Instant Pot Pumpkin Cheesecake. But I also love to add pumpkin to savory dishes as well, like these Pumpkin Enchiladas.

Refried beans, pumpkin, and taco seasoning are mixed together for a simple filling. You can stop right there for hearty pumpkin burritos, but I love to smoother in enchilada sauce and cheese and bake for a spicy, flavorful meatless meal that is incredibly affordable.

Are you scared that pumpkin will overwhelm the dish? It does NOT at all.

The pumpkin adds earthiness and creaminess to the beans--not to mention a good dose of vitamin A.

This recipe is super easy, incredibly affordable, and surprisingly delicious and is a great option if you are looking for more meatless meals or budget-friendly recipes.

How to Make Pumpkin Enchiladas

The first step to this super simple recipe is to mix together refried beans, pumpkin puree, and taco seasoning. I use my homemade refried beans, but feel free to use a can of refried beans to make this recipe that much easier.

Then you just want to add that mixture to your favorite tortillas. I love flour tortillas, but gluten-free tortillas work great! If would like to use corn tortillas, I do recommend lightly pan-frying to keep the corn tortillas to hold together better.

Place your prepared tortillas into a preheated greased casserole dish. I used a preheated dish because it helps keep the enchiladas from getting soggy when baked. That is the same reason why I don't pour enchilada sauce into the bottom of my dish.  If you prefer really soft enchiladas, you can skip preheating your dish and add ½ cup additional enchilada sauce on the bottom of your dish before adding in the enchiladas.

Top with enchilada sauce and cheese if desired. I often keep the cheese to the side and offer a variety of toppings. That way this dish is vegan-friendly and everyone can enjoy it!

More Savory Pumpkin Recipes

• The pumpkin adds such creaminess to this Turkey Pumpkin Chili from Garnish with a Lemon.
• How about a fall quinoa salad completed with a pumpkin vinaigrette? This Harvest Quinoa Salad is one of my favorites.
• Try a completely new spin on a waffle in these Pumpkin Cornbread Waffles from Minimalist Baker.
• Add pumpkin to Mac and Cheese Muffins or a Cheese Quesadilla for an easy way to sneak in some extra veggies.

Pumpkin Enchiladas

This recipe for Pumpkin Enchiladas is incredibly simple, economical, and wholesome. The pumpkin adds a surprising earthiness to these enchiladas!

4.75 from 4 votes

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Course: Main Course

Cuisine: Mexican

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 6

Calories: 240kcal

Author: Kristen Chidsey

Ingredients

• ▢ 1 ½ cups enchilada sauce
• ▢ 2 cups refried beans (or 1 (15 ounce) can
• ▢ 1 15 ounce can pumpkin puree
• ▢ 1 tablespoon taco seasoning
• ▢ 8 (7-8 inch) tortillas wheat, corn, gluten-free--your favorite
• ▢ ½ cup shredded sharp cheddar cheese optional
• ▢ ½ cup crumbled queso fresco optional
• ▢ Favorite toppings such as lettuce, onions, avocados, tomatoes, salsa, sour cream Greek yogurt, etc

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Instructions

• Heat oven to 400. Spray a 2 quart casserole dish with nonstick pray and place in oven for 10 minutes while oven is preheating.
• Mix together the pumpkin, refried beans, and taco seasoning until well combined.
• Top each tortilla with about ½ cup of the bean mixture and roll up, placing seam side down carefully (the pan is hot) in your prepared casserole dish.
• Pour the enchilada sauce over the tortillas and then sprinkle with cheese if using.
• Bake for 20 minutes, until cheese is melted and browned.
• Top with any toppings you desire.

Notes

• If you don't have pumpkin puree, you can use sweet potato puree or carrot puree.
• I love refried pinto beans in these enchiladas because the beans mix perfectly with the pumpkin--however, you can use whole beans, or even refried black beans (it just won't be a pretty color for the mixture--be warned if you have leary eaters!)
• You can use any tortillas you like here--gluten-free, corn, whole wheat, etc.
• To keep these Pumpkin Enchiladas vegan, omit topping the enchiladas with cheese.
• I use a preheated dish because it helps keep the enchiladas from getting soggy when baked. That is the same reason why I don't pour enchilada sauce into the bottom of my dish.  If you prefer really soft enchiladas, you can skip preheating your dish and add ½ cup additional enchilada sauce on the bottom of your dish before adding in the enchiladas. 

Nutrition

Calories: 240kcal | Carbohydrates: 41g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Sodium: 549mg | Potassium: 122mg | Fiber: 1g | Sugar: 3g | Vitamin A: 25IU | Calcium: 85mg | Iron: 2.7mg

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