Vegan Butternut Squash Black Bean Enchiladas with Pumpkin
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Vegan enchiladas filled with butternut squash and black beans, topped with pumpkin sauce. A vibrant Mexican fall dish made with gluten-free tortillas and plant-based ingredients.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 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
- 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
- avocado
- fresh cilantro
- vegan shredded cheese
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 30m
- Cook
- 15m
- Sodium
- 876mg
- Total sugar
- 7g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 728mg
- Calcium
- 180mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 30M
- SODIUM
- 876MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.