It’s only a few days until Thanksgiving, but today I want to talk Mexican food. More specifically, I want to talk enchiladas. I set out to recreate this childhood favorite with a gluten-free, vegan spin and a hint of the fall season. Enter these Gluten-Free Vegan Pumpkin Enchiladas. They are spicy, delicious and packed with pumpkin flavor. They are also drenched with the best vegan sour cream. (If you are a nutritional yeast hater, fear not- there is none in this recipe!)
If you haven’t indulged in any pumpkin this year, get on it- it’s almost Thanksgiving! Once you’re done with these gluten-free vegan babies, you can try my Pumpkin Spice Turmeric Smoothie, Gluten-Free Vegan Pumpkin Roll, or my Pumpkin Cornbread Pancakes.
Gluten-Free Vegan Pumpkin Enchiladas
Author:
Serves: 10 enchiladas
These spicy, smokey sweet vegan enchiladas are perfect for fall and pair well with this yummy cashew sour cream sauce
Ingredients
- Sauce:
- ½ tbsp coconut oil
- 1 white onion, chopped
- 1 clove garlic, minced
- 1 chiptole pepper in adobo sauce + 1 tbsp adobo sauce
- 1 15oz can diced tomatoes in juice
- ½ cup vegetable broth
- 15 oz can pumpkin puree
- ¼ cup maple syrup
- 1 tsp molasses
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- Stuffing:
- ½ tbsp coconut oil
- 2 lbs peeled and diced sweet potatoes
- 1 onion, chopped
- 1 15oz can black beans, drained and rinsed
- Tortillas:
- 10- 6″ corn tortillas
- Sour Cream:
- 1 cup raw cashews (soaked 6-8 hours, rinsed and drained-optional – produces a creamier sauce)
- ½ cup water
- juice from 1 lemon (use less for a milder tasting sour cream)
- 1 tsp apple cider vinegar
- ¼ tsp fine grain sea salt to taste
- Toppings:
- fresh salsa
- avocado
- cayenne
Instructions
- Preheat over to 400 degrees F. Line a 9×11 baking sheet with parchment paper or foil.
- Spread peeled and diced sweet potatoes over lined baking sheet.
- Place potatoes in preheated oven, bake for 25-30 minutes until lightly brown. Toss once, halfway through baking to ensure even roasting.
- While potatoes are baking, prepare sauce. Heat ½ tbsp coconut oil in large skillet over medium high heat. Add onion, saute for 5 minutes until soft, stirring frequently. Add 1 clove garlic, saute for an additional minute.
- Add chipotle pepper, adobo sauce, canned tomatoes, vegetable broth, pumpkin puree, maple syrup, molasses, pumpkin pie spice, and cinnamon, stirring with a large spoon to mix. Allow sauce to simmer for 5 minutes.
- Add sauce contents to a high speed blender (you may have to do this in batches). Blend, starting at a slow speed working your way up to high until completely pureed. *Be sure to allow steam to escape from blender canister to prevent pressure-related accidents.
- Remove potatoes from oven. Keep oven on.
- Clean cooled skillet, place back on stovetop. Heat ½ tbsp coconut oil over medium high heat.
- Add 1 chopped onion to skillet, saute for 5 minutes, stirring frequently. Add potatoes to onion, toss to combine. Add in rinsed and drained black beans. Saute for an additional 5 minutes.
- Set up your tortilla assembly line. Note: Warm tortillas quickly in oven (place on baking sheet in heated oven for 4 minutes) or microwave (place on plate, microwave for 20-30 seconds) if they are not soft and pliable.
- Add ½ of the pumpkin enchilada sauce to bottom of a 9×13 baking dish.
- Add ¼-1/3 cup sweet potato filling to each tortilla, roll and place in enchilada sauce-filled baking dish. Continue this process for the rest of the tortillas.
- Once all tortillas are in place in baking dish, pour the rest of the enchilada sauce on top of tortilla rolls.
- Place in preheated 400 degree oven in middle rack. Bake for 15-20 minutes until tortillas begin to slightly brown. (Watch carefully!)
- While tortillas are baking, prepare vegan sour cream. Add (rinsed and drained) cashews, water, lemon juice, apple cider vinegar, and salt to a high speed blender. Blend until completely pureed and smooth.
- Remove tortillas from oven. Pour vegan sour cream over top of enchiladas. Serve with fresh salsa, avocado, and a sprinkle of cayenne.
Vegan Sour Cream adapted from Angela’s Vegan Sour Cream.
Pumpkin enchiladas sound very different!
Great idea! My mom always made leftover-turkey enchiladas after thanksgiving. I just might have to try these out instead! 🙂
Hope you get to try them Rebecca! I swear- you will not even miss the meat. 🙂
Never thought to try pumpkin in enchiladas!
It’s a surprisingly great combo.
they look and sound delicious.
They are- but I promise they are tasty! You must give them a try.