- 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
- 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.