Simple 5 Ingredient Enchiladas
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4.67 from 3 votes

Pumpkin Enchiladas

This recipe for Pumpkin Enchiladas is incredibly simple, economical, and wholesome. The pumpkin adds a surprising earthiness to these enchiladas!
Prep Time5 mins
Cook Time25 mins
Total Time40 mins
Course: Main Course
Cuisine: Mexican
Servings: 6
Calories: 240kcal
Author: Kristen Chidsey


  • 1 1/2 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
  • 1/2 cup shredded sharp cheddar cheese optional
  • 1/2 cup crumbled queso fresco optional
  • Favorite toppings such as lettuce, onions, avocados, tomatoes, salsa, sour cream Greek yogurt, etc


  • 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 1/2 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. I prefer lettuce, tomatoes, onions, avocado, and Greek yogurt or serve as is. 


  • 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 1/2 cup additional enchilada sauce on the bottom of your dish before adding in the enchiladas. 


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