Pumpkin Black Bean Enchiladas (GF Optional)
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Minimalist Baker · by Minimalist Baker★ 5.0 (35)

Pumpkin Black Bean Enchiladas (GF Optional)

NUTRITION · PER SERVING45M COOK
CAL 17%·PRO 23%
CARBS 51G60% OF CAL
11G FIBER33G OTHER8G TOTAL SUGAR
FAT 11G30% OF CAL
2G SAT10G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Black bean enchiladas layered with pumpkin sauce, sautéed vegetables, and topped with avocado. Smoky and satisfying plant-based comfort food.

mainmexicancasserolebeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 8
  • 1 batch 5-Minute Pumpkin Enchilada Sauce ((DIVIDED))
  • 2 Tbsp olive or avocado oil ((if oil-free, sub water))
  • 1 ½ cups diced red onion ((1/2 medium onion yields ~1 ½ cups or 180 g))
  • 1 large red bell pepper, diced ((1 large bell pepper yields ~ 1 ½ cups or 210 g))
  • 2 cups loosely packed chopped kale
  • 1/2 tsp sea salt
  • 2 (15-oz.) cans black beans, drained and rinsed
  • 3 cups enchilada sauce ((from above))
  • 8 (~8-inch) tortillas of choice
  • 1 ½ cups enchilada sauce ((from above))
  • Sliced avocado ((or avocado crema))
  • Freshly chopped cilantro
PREP
15M
SODIUM
1757MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.