How long does pumpkin enchiladas [vegan] take to make?

This recipe comes together in about 20-30 minutes.

What's the best way to serve pumpkin enchiladas [vegan]?

Serve fresh with your favorite toppings and condiments on the side.

What makes pumpkin enchiladas [vegan] an advanced recipe?

The technique involves multiple steps and precise timing. Take your time and follow each step carefully for best results.

How long does pumpkin enchiladas [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

Is pumpkin enchiladas [vegan] gluten-free?

Check that all ingredients are gluten-free certified. This recipe is naturally plant-based and can be made gluten-free.

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Pumpkin Enchiladas
[Vegan]

NC By: Natasha Condie

Author Bio

Natasha is the founder and blogger at Plates for Plants, a vegan and gluten blog... Read More

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Pumpkin Enchiladas [Vegan]

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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... Read More

Ingredients You Need for Pumpkin Enchiladas [Vegan]

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

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How to Prepare Pumpkin Enchiladas [Vegan]

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.
Pre-heat the oven to 350F
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.
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.
Bake uncovered for 30 minutes.
Top with diced avocado and hot sauce when serving.