Vegan Pumpkin Enchiladas
A warming fall-themed enchilada dish!
Equipment
- Caserole Dish
Ingredients
- 1 Small Pumpkin (peeled and sliced into 1 inch pieces)
- 8 Whole Wheat Tortillas
- 16 oz Enchilada Sauce
- 2 Green Bell Peppers (sliced)
- 1 Large Purple Onion (sliced)
- 1 can Pinto Beans (drained)
- 16 oz Soy Cheese You are totally welcome to use a regular Mexican cheese here! Soy cheese is what was used in the photos.
- Salt (to taste)
- Garlic Powder (to taste)
- Chili Powder (to taste)
Instructions
For the Enchiladas:
- Preheat the oven to 425 degrees Fahrenheit
- Peel and cut the pumpkin so you have approximately 1-inch wide strips. Add the pumpkin to a parchment-lined sheet pan and bake the pumpkin for about 15 minutes.
- In the meantime, pan fry the green peppers and onions with a little salt. About 5 minutes.
- Next, to a casserole dish, add a small portion of enchilada sauce to the bottom.
- Now to start loading the enchiladas - grab a tortilla and fill it with 2-3 strips of pumpkin, some green peppers, an onion, a small scoop of pinto beans, and a handful of cheese. Roll and tuck into the casserole dish.
- Once all the stuffed tortillas are in the casserole dish, pour the rest of the enchilada sauce over top and then top up with cheese to your liking (the whole bag, HA).
- Bake the enchiladas for about 20 - 25 minutes or until the cheese has melted. I like to turn the broiler on for a quick 2 minutes to brown the cheese a bit.
- Serve up immediately!