Vegan Pumpkin Enchiladas

A picture of Vegan Pumpkin Enchiladas in a baking pan with shredded vegan cheese on them.

Feast your eyes on these Vegan Pumpkin Enchiladas.

Vegan Pumpkin Enchiladas

I thought I would try something a little out of my element today! Typically, my recipes incorporate a wide variety of food and I thought to challenge myself today by trying soy cheese. That’s when I was able to come up with this Vegan Pumpkin Enchilada recipe. Each enchilada is stuffed with roasted pumpkin, grilled onion and peppers, and a little soy cheese. It is then topped up with enchilada sauce (we went with the jarred sauce from Trader Joe’s for maximum flavor and minimal work on a weeknight) and more cheese! What we end up with is a great casserole-style dinner, warm with great fall flavors and, to be honest, a pretty awesome cheesy substitute that worked perfectly!

Why You’ll Love These Vegan Pumpkin Enchiladas:

  • A great meal prep recipe: This recipe makes leftovers GALORE. I usually like to get 8 enchiladas into my casserole dish and it gives me and my husband 3 servings each! It makes great leftovers and is easily packable for work.
  • A hardy vegan meal: These work really well for me and my husband for Meatless Monday. The pumpkin is nice and filling and makes for a wonderful, filling meal.
A picture of Vegan Pumpkin Enchiladas in a baking pan with shredded vegan cheese on them.

Line up your enchiladas like so before placing them in the oven.

The Process:

First, preheat the oven to 425 degrees Fahrenheit.

While we wait for the oven, we’ll start cutting up the pumpkin into strips. I like cutting them in strips to make the enchiladas roll up nicely and easily. For this cut, the pumpkin in half, scoop out the seeds and then peel it once it’s in several large sections. Once it’s peeled, we can slice it into smaller strips, long but about 1 inch wide. Add them onto a parchment-lined baking sheet and sprinkle with a little salt, garlic powder, and chili powder before placing the whole thing in the oven for 15 minutes.

A picture of sliced pumpkin on a baking sheet with chili powder on the pumpkin.

Sprinkle some chili powder on the sliced pumpkin before baking.

While we wait for the pumpkin, we can prep our other vegetables. Slice the onion and green bell peppers and saute them. I also like to open and drain some canned pinto beans that go into the mixtures.

A picture of a spatula in a frying pan with sliced onion and green bell peppers.

Saute the bell peppers and onions before putting them in your enchiladas.

Next, add a little enchilada sauce to the bottom of a good size casserole dish. This will prevent the tortillas from sticking to the bottom of the dish! Then we’ll start to build our enchiladas. Grab a tortilla, and fill it with 2-3 strips of pumpkin, a small spoon of pinto beans, some green peppers and onions, and some cheese. Roll it up and closely tuck it into the casserole dish. I can usually get 8 stuffed tortillas into my dish but it IS a bit of a squeeze!

Once all the stuffed enchiladas are in, pour the rest of the enchilada sauce over the mixture and top with cheese to your liking! Return the whole dish to the oven for about 20 minutes or until the cheese has melted.

A picture of Vegan Pumpkin Enchiladas in a baking pan with shredded vegan cheese on them.

Keep these enchiladas in the oven long enough to melt the cheese.

If you’re looking for another vegetarian option, you should try my Artichoke and Kale Naan Pizza.

If you make this recipe, I’d love to see pictures of your creations on Pinterest, Instagram, Facebook, and TikTok! Hashtag them #thehappyhaandi. And tag me @thehappyhaandi.

A dish filled with vegan, pumpkin enchiladas. The enchiladas are topped with shredded soy cheese.

Vegan Pumpkin Enchiladas

A warming fall-themed enchilada dish!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dinner, Lunch
Cuisine Mexican
Servings 4 people

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!
Keyword cheese, enchiladas, vegan, Vegetarian
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