It’s fall, which means pumpkin EVERYTHING is upon us. Pumpkin lattes, pumpkin pies and pumpkin bread will be filling bellies everywhere. We love all things pumpkin, but wanted to bring you a bit of a twist: a savory pumpkin dish.
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We love pumpkin enchiladas because they are very filling, and so warming on cool autumn days. The spice of the chilies imparts a delicious contrast to the rich pumpkin. The black beans pack a mean protein punch, making this a perfect, well-rounded meal.
Vegan and Gluten-Free Pumpkin Black Bean Chipotle Enchiladas
Thank you! ❤️
*Receipts will come from ISIPP.
1 can of organic pumpkin, we like Farmer’s Market Organic Canned Pumpkin, with BPA-free lining.
1 yellow onion, chopped
1 can organic black beans, drained and rinsed
2 tsp cumin
1/2 tsp sea salt
1/2 tsp black pepper
1/2 tsp cayenne pepper
1/2 tsp chili powder
2 tbsp sunflower oil
1 package of corn or preferred gluten-free tortillas
2 cans fire-roasted tomatoes
3 chipotles from can, plus 1 teaspoon of the adobo sauce from the chipotle chili can
1/2 tsp cumin
1/2 tsp oregano
1/2 tsp chili powder
4 cloves of garlic
Sea salt and pepper to taste
Preheat ove to 350 degrees.
For the enchilada filling: Saute onions over medium heat in 2 tablespoons of sunflower oil until transluscent, approximately 3 minutes. Add another tablespoon of sunflower oil, then add the the rest of the enchilada filling ingredients, stirring frequently until warmed through.
For the enchilada sauce: Pour all of the ingredients into a food processor, and process until smooth and thoroughly blended.
Pour a little of the enchilada sauce into a 9×13 baking dish, so that a thin layer covers the entire dish.
Roll 1/4 cup of the filling into a tortilla and place each one into the baking dish. Pour the rest of the enchilada sauce over the enchiladas. Bake for 25-30 minutes, until heated through and bubbly.
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