Gluten-Free Vegan Pumpkin Enchiladas


vegan enchiladas

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: Lauren Vacula,
Serves: 10 enchiladas
These spicy, smokey sweet vegan enchiladas are perfect for fall and pair well with this yummy cashew sour cream sauce
  • 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
  1. Preheat over to 400 degrees F. Line a 9×11 baking sheet with parchment paper or foil.
  2. Spread peeled and diced sweet potatoes over lined baking sheet.
  3. Place potatoes in preheated oven, bake for 25-30 minutes until lightly brown. Toss once, halfway through baking to ensure even roasting.
  4. 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.
  5. 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.
  6. 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.
  7. Remove potatoes from oven. Keep oven on.
  8. Clean cooled skillet, place back on stovetop. Heat ½ tbsp coconut oil over medium high heat.
  9. 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.
  10. 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.
  11. Add ½ of the pumpkin enchilada sauce to bottom of a 9×13 baking dish.
  12. 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.
  13. Once all tortillas are in place in baking dish, pour the rest of the enchilada sauce on top of tortilla rolls.
  14. Place in preheated 400 degree oven in middle rack. Bake for 15-20 minutes until tortillas begin to slightly brown. (Watch carefully!)
  15. 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.
  16. 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.

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  1. Pumpkin enchiladas sound very different!

  2. Rebecca says:

    Great idea! My mom always made leftover-turkey enchiladas after thanksgiving. I just might have to try these out instead! 🙂

  3. Sarah Reid says:

    Never thought to try pumpkin in enchiladas!

  4. Rita Vacula says:

    they look and sound delicious.

  5. They are- but I promise they are tasty! You must give them a try.

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