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vegan pumpkin black bean enchilada bake recipe

Cheesy Vegan Pumpkin Black Bean Enchilada Bake

A smiling woman in a modern kitchen, wearing a brown apron, preparing a delicious dish with fresh ingredients.Sorrel Calver
A delectable and hearty vegan enchilada bake featuring pumpkin and black beans, perfect for a comforting dinner.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Course Main Course
Cuisine Mexican
Servings 8 slices
Calories 320 kcal

Equipment

  • 1 9x13-inch baking dish
  • 1 Skillet for sautéing
  • 1 mixing spoon

Ingredients
  

Main Ingredients

  • 2 cups canned pumpkin puree
  • 15 oz can black beans drained and rinsed
  • 1 cup vegan cheese shredded
  • 1 cup corn kernels
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • 8 corn tortillas
  • 1 cup enchilada sauce

Optional Add-Ins

  • 1/2 cup sliced jalapeños
  • 1/4 cup chopped cilantro
  • 1/2 cup diced bell peppers

Instructions
 

Preparation

  • Preheat your oven to 375°F (190°C).
  • In a skillet over medium heat, sauté the diced onion and minced garlic until soft and fragrant, about 3 minutes.
  • Add the pumpkin puree, drained black beans, corn kernels, cumin, and chili powder to the skillet. Stir well and cook for another 5 minutes to blend the flavors.
  • Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.
  • Place a layer of corn tortillas over the sauce in the baking dish.
  • Spread half of the pumpkin and black bean mixture over the tortillas, followed by a sprinkle of vegan cheese. Repeat the layers, finishing with a layer of cheese on top.
  • Cover the baking dish with foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for another 10 minutes, or until the cheese is melted and bubbly.

Serving

  • Allow the bake to rest for a few minutes before slicing. Serve warm, garnished with optional cilantro and jalapeños.

Storage

  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave before serving.

Notes

Pro Tips: Blend half of the black beans with the pumpkin puree for a creamier texture.
Ingredient Substitutions: Use any vegan cheese of your choice that melts well.
How to Serve: Garnish with fresh cilantro and serve with a side salad.
Storage & Freshness: Keep in an airtight container in the fridge for up to 3 days.
Make-Ahead Tips: Prepare the bake ahead of time and keep in the fridge until ready to bake.
Keyword Mexican vegan recipes, pumpkin black bean bake, vegan enchilada casserole