The most amazing thing happened this morning, I actually turned my heat on on the way to work! The weather has been so perfect lately, which puts me in the best mood ever!
Also, I gotta say that these veggie enchiladas with pumpkin enchilada sauce are some of the best enchiladas I’ve ever made, and trust me, I have made a lot!
My husband, who tends to be on the pickier side when it comes to healthy food, even loved these enchiladas which I always take to be a good sign. I also felt super sneaky when I managed to pack a few cups of kale into these because he usually won’t touch kale with a ten foot pole. He was either really hungry and didn’t care or maybe he is finally coming around to the dark (green) side. Either way, I’ll take what I can get.
I am also so happy that I finally bought a cast iron skillet! I seriously can’t believe that I went so long without one. I’ve been racking my brain trying to think of a dish that can’t be cooked in a cast iron skillet and I really can’t think of one. So don’t be surprised if every single recipe I post from now on is made in the skillet 🙂
Now, let’s talk about the enchiladas themselves! I really think that this pumpkin enchilada sauce would go well with all kinds of enchiladas, but it goes really well with these veggie enchiladas. The sauce is a little bit sweet, a little bit savory, and a little bit spicy. I added a lot of the same spices into the filling and I find that that really tied all the flavors in nicely. I could probably go on and on about how much I love these, but really you should probably taste them yourselves to see how awesome they are!
Pumpkin Enchilada Sauce Recipe
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Veggie Enchiladas with Pumpkin Enchilada Sauce {gluten free + vegan}
Prep Time: 10 mins- Cook Time: 30 mins
- Total Time: 40 minutes
- Yield: 4 - 5 servings 1x
- Category: Entree, Gluten Free, Vegan
Prep Time:
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Pin RecipeIngredients
- 13–14 corn tortillas
- 3–4 cups pumpkin enchilada sauce (recipe link above)
- 1 1/2 – 2 cups shredded cheese, divided (non-dairy cheese or dairy cheese)
- 1– 15 ounce can black beans, rinsed and drained
- 2 cups cooked brown rice
- 2–3 cups chopped kale
- 1 cup corn kernels
- 1 poblano pepper, diced
- 1/2 diced onion
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/4 teaspoon smoked paprika
- salt, to taste
- pepper, to taste
- olive oil
- cilantro leaves for garnish, if desired
Instructions
- Preheat the oven to 375 degrees F.
- Heat a large pot over medium heat and coat the bottom with a small amount of olive oil. Add diced onion and diced poblano peppers. Season with a little bit of salt and pepper and cook for a few minutes. Then add the corn, beans, rice, and spices to the pot and stir until combined. Turn off the heat and add the kale and 1 cup shredded cheese and stir again.
- Spread about 1 1/2 cup of pumpkin enchilada sauce in the bottom of your enchilada pan, or skillet. Heat tortillas over medium heat until they are are more pliable and won’t break when you try to fold them. Place 1/4-1/3 cup of filling in each tortilla and roll until filling is enclosed. Place enchiladas, fold side down, into the pan. Repeat until all filling is used up. Pour about 1 1/2 cups of pumpkin enchilada sauce on top of the enchiladas and sprinkle with 1/2 – 1 cup of shredded cheese.
- Place enchiladas into the oven and cook for 25-30 minutes, until enchiladas are heated through and cheese is melted. Garnish with torn cilantro leaves, if desired.
Ceara @ Ceara's Kitchen says
October 2, 2014 at 12:21 pmSo happy that you are experiencing some nice cooler Fall weather Isadora! These pumpkin enchiladas look like the perfect comforting food for cooler weather! And I have to agree I am not a fan of most vegan cheeses but will keep my eye open for this Almond Milk one next time I am in the states or at home in Canada (wonder if they sell it there!). I have yet to see dairy free cheeses in Belgium so stick to throwing a bit of nutritional yeast into dishes for that ‘cheesy’ flava! I need to try these enchilladas by the way they look amazing! Pinned 🙂
And ” One of the reasons why I don’t buy blocks of cheese very much is because, left unsupervised, I will eat the entire block by itself” <– I understand completely!! Haha!!! 🙂
She Likes Food says
October 4, 2014 at 2:58 amThank you, Ceara!! I am so happy too! I used to start sweating on my 2 second walk to the car and now it is so cool and crisp out in the morning! Most of the store bought vegan cheeses are so gross and gummy, but this one wasn’t too bad once I melted it. I wouldn’t eat it by itself though. I’m so glad I’m not the only one who eats blocks of cheese at a time, haha!! Nutritional yeast is the best cheese substitute and it is so much better for you than eating all that cheese! I love to throw some on all my meals! Thanks so much for pinning 🙂
Cheryl says
October 2, 2014 at 3:06 pmDid you seriously say pumpkin enchilada sauce?! That sounds amazing! We love veggie enchiladas and this is an excellent fall take on the dish. Yum!
She Likes Food says
October 4, 2014 at 3:00 amPumpkin enchilada sauce is my new favorite! I love it so much I’ve been known to eat it with a spoon! Veggie enchiladas are the best, so glad you guys like them too! They are a great way to trick my husband into eating all kinds of vegetables that he can’t see 🙂
Traci | Vanilla And Bean says
October 2, 2014 at 3:34 pmWell look at that! Izzy! My goodness! And you got your cast iron skillet! It is indeed time for celebration! Just in time, too! This recipe has so many of my favorite flavors and you managed to squeeze some kale in there! I’ll take it! How fabulous that your husband enjoyed it! Hehe! I like to get Rob over to the dark side too… Not always easy! Looking forward to trying the almond cheese as I am trying to reduce my dairy consumption. So I appreciate your detailed analysis! Thank you for your inspiration! Looks like Cheeto is gettin in on the pumpkin action! He knows pumpkin is good for his digestive health!!
She Likes Food says
October 4, 2014 at 3:03 amIt is indeed a time for celebration, Traci!! I really don’t think I need any other pots and pans now that I have it! I think that might have been the first time my husband ate kale! I’m slowly trying to turn him! They can be so picky and so stubborn sometimes, can’t they?! I have a slight cheese addiction, but my stomach doesn’t like it as much as my mouth, so I try to limit my consumption as well, but sometimes you just need that melty goodness!
Haha, I am making him get in on it whether he likes it or not! One of his favorite wet foods is chicken and pumpkin and when we carve pumpkins he goes crazy trying to get to them 🙂
Audrey @ Gluten-Free Vegan Love says
October 2, 2014 at 4:54 pmHey Izzy. Just hopped over to see what your blog is all about and now I can’t stop staring at this recipe! 😉 It’s perfect for a chilly autumn day. Can’t wait to pick up the ingredients to make this!
She Likes Food says
October 4, 2014 at 3:06 amHi Audrey!! Thanks so much for stopping by! I’m so glad you like these enchiladas! Those chilly autumn days are coming fast and I want to eat these enchiladas all season 🙂
Meggan | Culinary Hill says
October 2, 2014 at 5:07 pmOh hooray! I should have anticipated you’d be posting an enchilada recipe to go with your pumpkin enchilada sauce. Now I can stop using my brain power to figure things out. 🙂 Gorgeous photos, delicious flavors… everything I love in a recipe!
She Likes Food says
October 4, 2014 at 3:06 amHaha! No brain power needed for these enchiladas! Thank you so much, Meggan!
Natalie @ Tastes Lovely says
October 2, 2014 at 5:14 pmI am so intrigued by this almond cheese! I’m going to have to keep my eye out for it. These pumpkin enchiladas sound delicious!
She Likes Food says
October 4, 2014 at 3:07 amThe almond cheese is definitely interesting, I don’t think I would eat it with crackers and wine, but it did work really well with these enchiladas and perfect when you have vegan guests over 🙂
Lisa says
October 6, 2014 at 2:58 amUnfortunately that cheese is not vegan. I found out the hard way, as well… after trying and liking the taste of it. 🙁
She Likes Food says
October 7, 2014 at 2:18 amOh no! I just googled it and you are right, not vegan at all! Why do them make almond cheese and not make it vegan?!! Thanks so much for posting and letting me know! I guess the search for some good vegan cheese is still on 🙂
Maebells says
October 2, 2014 at 7:35 pmMy inner vegetarian is jumping for joy! These sound fantastic! I’ve never thought about pumpkin enchilada sauce but the savory, sweet and spicy sound right up my alley. I will have to try these soon!
She Likes Food says
October 4, 2014 at 3:08 amYah! I was a little scared that the pumpkin enchilada sauce would be too out there, but it was so good! It would also go well with some meat enchiladas for your hubby 🙂
Danielle says
October 2, 2014 at 10:56 pmYum! These look delicious and what a perfect way to use your pumpkin enchilada sauce. Enchiladas are like comfort food to me, I love them. These look great! 🙂
★★★★★
She Likes Food says
October 4, 2014 at 3:09 amThank you Danielle! They are so like comfort food, I completely agree!
Ashley says
October 3, 2014 at 12:14 amPumpkin Cheeto!!! haha
But seriously – I love that this is how you put that sauce to use! These sound and look fantastic – love that you have kale in them! And I will never ever turn down enchiladas!
She Likes Food says
October 4, 2014 at 3:10 amHaha! I’m not sure he was super thrilled about being pumpkin Cheeto, but I feed him so he puts up with it 🙂 I will never turn down enchiladas either! Or really anything that contains beans, cheese, corn, and tortillas!
Helen @ Scrummy Lane says
October 3, 2014 at 8:30 amEvery time I see enchiladas my mouth waters but, do you know, I’ve never actually made any! I know, shameful! I love the idea of your veggie ones, so maybe I should start right there!
She Likes Food says
October 4, 2014 at 3:11 amYou must make some enchiladas, Helen! They are some of the best things I’ve ever eaten and I know you would love them! I’ve found that you can pretty much stuff them with anything and they will be delicious 🙂
Gayle @ Pumpkin 'N Spice says
October 3, 2014 at 11:27 amI haven’t actually turned on my heat yet, although it’s only supposed to be in the mid 40s here on Saturday. Crazy! But I agree, definitely puts me in the fall mood. What a great recipe to use with your enchilada sauce, Izzy! These veggie enchiladas look incredible! I’m totally craving this for breakfast right now. Pinning to try out!
She Likes Food says
October 4, 2014 at 3:12 amOh wow, the 40s sound so cold!! Crazy to think that it will be 50 degrees warmer here, haha! I would totally eat these for breakfast! Breakfast enchiladas could be the new thing 🙂
[email protected] says
October 3, 2014 at 11:58 amEeee! Congrats on your new skillet! Don’t you just LOVE it and want to make everything in it? Mine is probably my most-used kitchen item for sure. 😉 These gorgeous enchiladas definitely look like THE way to break it in—all that pretty-orange pumpkin enchilada sauce and cheesy goodness is making me want to dive right in! Pinned. 🙂
She Likes Food says
October 4, 2014 at 3:13 amI do love it sooooo much!! I think I can throw out all my other pots and pans, haha! Thank you! They really were the perfect way to break it in! And I used it again tonight when I finally made my husband some meatball subs 🙂 Cheesy goodness always makes me want to dive in!
Laura @ Raise Your Garden says
October 3, 2014 at 12:28 pmOh my, these pumpkin enchiladas look amazing, loving that cheese on top. I mean, this is pumpkin squared with the enchilada and pumpkin sauce duo. Funny on the skillet, I don’t have one yet but I obviously need one. And it seems easy too, easy to use, easy cleanup. Funny you turned on the heat, Ha! Thought it never got too cold where you live. People still wear shorts in the 40’s here. hehe.
She Likes Food says
October 4, 2014 at 3:15 amThank you, Laura! You should totally get one, Laura! I bought my off Amazon for like 20 bucks. It was so cheap and seems to be really good quality. I think I’ve gotten so used to the hot weather that 80 degrees is freezing to me now 🙂
Mira says
October 3, 2014 at 2:17 pmThis is a great way to use the wonderful pumpkin enchilada sauce you shared in the previous post! Perfect and light weekend meal! I’m excited and curious to try this almond cheese 🙂
She Likes Food says
October 4, 2014 at 3:17 amThank you, Mira! It was an interesting cheese, but went to well melted on these enchiladas! Definitely a perfect weekend meal 🙂
Jess @ Flying on Jess Fuel says
October 3, 2014 at 3:48 pmI love making veggie enchiladas… they are so versatile for using up whatever veggies you have on hand! I bet these were awesome with the pumpkin sauce– so festive! Happy fall, Cheeto!
She Likes Food says
October 4, 2014 at 3:18 amSo true, Jess! I love to just throw random veggies in! They always seem to turn out well! The pumpkin sauce really did go so well with them and I think Cheeto loved it too 🙂
Dannii @ Hungry Healthy Happy says
October 3, 2014 at 4:03 pmWhat an awesome way to use pumpkin. I love it! Very creative.
She Likes Food says
October 4, 2014 at 3:18 amThanks so much, Dannii!
Denise @ Sweet Peas & Saffron says
October 3, 2014 at 6:13 pmHello! These look super amazing, I’d never guess they were so good for me too! And almond cheese? Never knew such a thing existed, thanks for educating me 😛
She Likes Food says
October 4, 2014 at 3:19 amHi Denise!! Thank you so much! Haha, I didn’t know it existed either until I stumbled upon it at the store. Kinda expensive, but great if you are trying to avoid dairy and want some melty goodness in your life 🙂
Jess @ whatjessicabakednext says
October 4, 2014 at 6:56 pmLoving everything about these enchiladas! So good with the sauce!
She Likes Food says
October 8, 2014 at 1:58 amThank you, Jess!!
Medha @ Whisk & Shout says
October 5, 2014 at 1:28 pmI’ve gotta be on the lookout for this cheese! Congrats on a successful vegan cheese experience 🙂 I’m always tentative because sometimes they can be hit-or-miss, but I’m glad this one clearly worked so beautifully! Love the recipe, too 🙂
She Likes Food says
October 8, 2014 at 2:02 amI just learned that this cheese isn’t actually vegan 🙁 Why would they make an almond cheese and put dairy in it?!! I think it is lactose free though, so I guess it is good if you have issues digesting dairy. Either way, these enchiladas were still really good 🙂
Rachel @ Bakerita says
October 5, 2014 at 10:42 pmThese enchiladas sound amazing!! Love the sauce – sounds so yummy. I need to try that almond cheese!
She Likes Food says
October 8, 2014 at 2:03 amHi Rachel!! Thank you so much! I’m beginning to think this enchilada sauce will make anything taste good 🙂
nourished roots says
October 6, 2014 at 12:11 amI will definitely be making these this week! What a great way to sneak some veggies into my kids.
She Likes Food says
October 8, 2014 at 2:09 amMy favorite game is to see how many vegetable I can sneak into my husband’s food without him complaining! Tonight I got him to eat almond ricotta and he thought it was real ricotta cheese, socre!! I hope you and your kids love these 🙂
Sarah @ SnixyKitchen says
October 6, 2014 at 4:29 amThese look absolutely amazing – love the creative pumpkin addition! Also, I’m so jealous of your fall weather.
I definitely won’t complain if you cook everything in the cast iron skillet from here on out. It’s the only pan that I keep on top of my stove because I use it every single day!
She Likes Food says
October 8, 2014 at 2:13 amThank you,Sarah! We did get a little heat wave again last week, but today was in the 80s and I’m crossing my fingers that it stays that way!
I can’t believe it took me so long to get one! But now that I have one, it is the only pan I will be cooking out of, they are like magic 🙂
Kathy @ Olives & Garlic says
October 7, 2014 at 1:51 amWow pumpkin enchilada sauce sounds so interesting and intriguing. An absolute must try.
She Likes Food says
October 8, 2014 at 2:13 amIt really is so good Kathy! You will love it if you give it a try 🙂
Kelly - Life Made Sweeter says
October 8, 2014 at 3:06 amYay for cooler weather and a new cast iron skillet! These enchiladas look fantastic, Izzy! I was drooling over that pumpkin enchilada sauce when you posted it and couldn’t wait to see them on these enchiladas! I love that you snuck so much kale in here too and your hubs didn’t mind – mine tries to pick them out when I do that haha. We are obsessed with enchiladas and I can’t wait to try making this 🙂
She Likes Food says
October 9, 2014 at 4:29 amThank you, Kelly! Mine usually tries to pick it out too, but I think he may be giving up these days, haha! Or maybe he is just learning to love it! Enchiladas are a great thing to be obsessed with 🙂
Tash says
October 8, 2014 at 5:01 pmYummy! I know this is vegan, but it looks so creamy and authentic! Can’t wait to replicate this Isadora! 😉
She Likes Food says
October 9, 2014 at 4:30 amThanks Tash! It really was so creamy and delicious! I hope you enjoy these 🙂
Christy says
April 30, 2016 at 10:26 pmJust cooked these up and it’s amaahhzing! I love love the sauce! The filling is really great as well!
She Likes Food says
May 1, 2016 at 10:52 pmThat’s so great to hear, Christy! I’m glad you enjoyed them! I just made enchiladas for dinner tonight and was wishing I would have used some pumpkin sauce 🙂