Enchiladas can be filled with whatever your heart desires and baked to perfection. So, why not go the seasonal route, like these pumpkin enchiladas with a filling of creamy sweet potato and pumpkin. The ingredient list is not on the short side, but once you've got the ball rolling, they come together pretty quickly. They can also be made in advance for a simple warming healthy meal for later in the week — vegan cheese optional, but highly recommended.

Pumpkin Enchiladas [Vegan]

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Cooking Time



  • 1 can pumpkin puree
  • 2 medium sweet potatoes
  • 1/2 medium onion - minced
  • 3 garlic clove - minced
  • 2 Tbsp chilli powder
  • 10 corn tortillas
  • 1 can tomatoes
  • 1 large red bell pepper
  • 1 jalapeño pepper
  • 1 lime - juiced
  • 1 medium avocado - diced


  1. Boil your diced sweet potatoes until cooked through adn water saute your onion and garlic for 4-5 minutes, until soft. Then, in a large bowl combine the sweet potaters, the pumpkin puree, the onion/garlic combo and 1 tbsp of the chili powder.
  2. Pre-heat the oven to 350F
  3. Warm up your corn tortillas wrapped with some damp paper towels or a clean kitchen towel until they are soft and pliable. While thats happening, combine all the other ingredients except the avocado in a blender and process until smooth. Cook it over medium heat for about 10 minutes.
  4. Once the sauce is done, layer the bottom of a large casserole dish with half the sauce. Stuff your corn tortillas with about 3 tbps of filling and roll them into tubes. Place them in rows in the casserole dish. Once all of them are filled and placed, cover with the remaining sauce, making sure to coat them all well. If desired, sprinkle on a vegan cheese of choice.
  5. Bake uncovered for 30 minutes.
  6. Top with diced avocado and hot sauce when serving.


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