This recipe post was reproduced with permission from Veggies Don't Bite.

The original post is here - BLACK BEAN AND PUMPKIN ENCHILADAS

  • Servings: Makes a 9x12 pan

This version of traditional enchiladas is now a staple in our house. So easy to put together but so filling and satisfying. The added flavor of ground pistachios top this with the perfect finish!



note: For a really easy version you can omit the Cashew Walnut Cream Sauce, it will just be a less creamy version but still good. If you aren’t concerned about it being completely vegan, you could sub sour cream or cheese too.


Preheat oven to 350.

Prepare Cashew Walnut Cream Sauce if not already prepared. Mix in nutritional yeast (optional), onion powder, and smoked paprika

In a medium sized bowl, mix black beans, pumpkin, green chiles, garlic and corn.

Add in chili powder and salt, you don’t need too much salt because the tomatillo salsa has plenty of salt and flavor to add to the dish. Taste and adjust seasonings.

Place about ¼ of your tomatillo salsa in a baking dish, covering the bottom with a thin layer.

Build enchiladas by placing a few spoonfuls of filling and one spoonful of cream sauce in the middle of each tortilla.

Next roll the tortilla and place seam side down in baking dish. Repeat until all tortillas are used. Cover the rolled tortillas with the remainder of your salsa.

Next add a little water to the remainder of the cream sauce to get it thin enough to pour. Drizzle over the top of the enchiladas.

Then, cover with your sliced green onions and finally, sprinkle with the ground pistachios.

Bake at 350 degrees for 25-30 minutes until the sauce is nice and bubbly.