Pumpkin Enchiladas

Melissa let me guest post on this recipe. I’m responsible for a lot of the savory dishes on the site and while they don’t get as much attention as my wife’s amazing sweet treats, “we all gotta eat.” I’ve been wanting to try a savory pumpkin dish for the fall, and this recipe just popped in my head one day so here it is: Pumpkin Enchiladas. This pumpkin enchiladas recipe is a bit involved, but well worth it.

pumpkin enchiladas watermark

We used a dairy free cheese sauce for this recipe, so these enchiladas are vegan. 🙂  I hope you enjoy them as much as we do!

Pumpkin Enchiladas

Pumpkin Enchiladas

Prep Time 9 hr Cook Time 40 min


    The Filling

    • 4 cup black beans (measured after soaking) This also equals about 2 cans.
    • 2 cup pureed cooked pumpkin
    • 1 sweet potato chopped
    • 6-8 vine ripened tomatoes chopped
    • 2 cups corn (please try to buy this organic)
    • 1/2 cup veggie broth
    • 2 tsp garlic powder (or 3 to 4 cloves minced)
    • 1 tsp chili powder
    • 1 tsp onion powder
    • 1/2 tsp cayenne pepper
    • optional: 1 jalapeno diced, seeds and all

    The Enchilada

    • (Per each one)
    • 1 tortilla
    • 3 heaping spoonfuls of filling
    • Cheese sauce
    • 1 T pistachio dust per enchilada (pistachios that have been processed into a course consistency)
    • 1-2 T diced raw red onions


      For the filling

      1. I soaked the black beans the night before.
      2. I also roasted my own pumpkin and pureed it myself, but pureed pumpkin in a can would also work.
      3. Add everything to the crock pot .
      4. Turn on high and walk away for 6-8 hours or so.
      5. To put together the enchilada, pick a tortilla of your choice, lay it flat, and put three good sized spoon fulls of the filling slightly off-center in a line. We used Food for Life tortillas.
      6. Next add the cheese sauce . I didn’t put an amount because really this is personal taste. Add as much to your heart’s cheese-loving content. We used our cashew cheese sauce , but you could also use real cheese.
      7. Lastly, add the red onion.
      8. Wrap the filling in the tortilla like you would a burrito or a sandwich wrap.
      9. Next, add some more cheese sauce on top.
      10. Finally, add your pistachio dust on top of the cheese sauce .
      11. I did several at once in an 8X8 baking dish and put it in the oven for five minutes or so.
      12. Remove and you are done.


      Recipe Notes

      A tip on the filling: I did this part at night. I woke up to the most amazing smelling house. For some real heat, you can also throw in a jalapeno to really give this filling some kick. Melissa doesn’t like much spice, so I left that out of my recipe.

      The filling makes for an awesome pumpkin chili to gorge on. The pistachio dust is essential to this recipe. You can just buy pistachios and food process them until they are course. Real simple.

      Lastly, for a real cheese option, try this: melt 1 tbsp butter, 1 tsp flour- stirred till the flour smell was gone added dash of nutmeg, salt, pepper, 1/2 cup milk, whisked so it won't form lumps and once thick took off the stove and put in 1/4 cup cheese.

      I hope you enjoy. I know I sure did.

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      81 thoughts to “Pumpkin Enchiladas”

      1. This recipe is so good! I used the 'real cheese option' for the sauce and it turned out great. It made enough for 2 dinners and 2 leftover lunches to take to work for both my husband and me. Yummy!
      2. These are soooooo yummy! I serve them once a week or so to my family, who enjoy them. The pistachio nut dust is pure GENIUS! You so totally rocked these! Thank you so much for sharing!
      3. just made these tonight and it was wonderful! My son (9) would not eat the cheez sauce. But he enjoyed a burrito with the filling and said it was the best ever. My daughter (3) ate a big serving of the enchiladas. I used corn tortillas, because to me, enchiladas have to be corn, otherwise its a smothered burrito.
      4. You say the pistachios are essential. So if I am allergic, should I not make this or is there a good substitute?
          1. I'm allergic to all nuts. Do you have any suggestions for substitutions or do you recommend just omitting them?
      5. I made this tonight I improvised because I had steamed a medium size pumpkin and wanted to make a meal with it. I found your recipe it was so delicious!! A new favorite for our family! We try to eat meatless meals once or twice during the week. Since I was cooking it last minute I scooped out the pumpkin and quick cooked the sweet potato and sautéed the onions, garlic and I put a jalapeno pepper and the tomatoes. When I was finished I added the rest of the ingredients to a large pot. I made my own enchilada sauce and I used some shredded cheese. It was great. Next time I will plan to cook this and I will do your recipe exactly. Thanks!
      6. I absolutely love this recipe! The flavors come together & just explode awesomeness in your mouth! It is also great...filling...& the meat eating hubby even gets excited when he sees this on his plate. :)
      7. I have many thoughts on this - but up front I will say the bottom line is: This is good, and it's likely I'll make it again. Hubby & I both liked it. *Using the dried beans is so yummy. 2 cups dry yielded just a bit more than 4 cups soaked. I did soak overnight; I did NOT cook them before putting them in the Crock Pot. *I used canned pumpkin & would like to try cooking fresh next time. I bet it's really good. *This was done in my Crock Pot after 4.5 hours. I turned it to low at that point because we weren't ready yet. The filling turned out very thick & delicious. *Inside the tortillas (I used whole wheat - yum) I just used shredded cheddar cheese. I made the cheese sauce with milk/cheddar to pour over the top - yum. *I baked at 350 for 5 minutes. This was fine. *I completely agree that the pistachios are a must-have. They add a wonderful crunch. I left mine chopped - bigger pieces rather than dust. This kept my hubby from needing any nasty chips to go with this meal. Yay! *The red onions bring a lot to the party - ALMOST too much. Next time I will probably sautee them a bit first so their flavor isn't so forward. *I added a pretty big jalapeno to the Crock Pot. I did seed it because I'm a wimp, but I still wanted the flavor, just not the heat. In my opinion, this is as necessary as the pistachios. *This recipe makes a BIG amount of food! Thanks for another great meal!
      8. Melissa- quick question, I want to make these but don't have too much time during the week- I am planning on using canned organic black beans and canned organic pumpkin - do you still put the filling in the slow cooker for 6-8 hours with using canned? I can easily do this during the day but just wondering how long it would take with canned vs. fresh/raw? Can't wait!

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