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This flexible enchilada recipe is a great way to elevate leftovers and canned goods!

Vegetarian Pumpkin Enchiladas

If you’re like us, you have a variety of cans in the pantry that are just waiting for their moment to shine, and this super pantry-friendly enchilada recipe uses up a few of them. If you haven’t tried pumpkin puree for savory dishes yet, this bold enchilada sauce is a great way to start. The pumpkin adds a creamy texture and a savory quality that pairs perfectly with cheese, black beans, and diced tomatoes.

Chef Tip: This recipe is a great way to use up leftover grains, feel free to substitute cooked quinoa, brown rice, or fonio here.

Beans Cheese Rice + Potatoes & Grains

Ingredients

  • 1 15oz can of pumpkin puree

  • 1 14oz can of diced tomatoes

  • 1 pouch of Haven’s Kitchen Red Pepper Romesco Sauce

  • 1 cup of plain Greek yogurt

  • Olive oil

  • 1 onion, diced

  • 2 garlic cloves, peeled and minced

  • 3 jalapeño peppers, 2 chopped, 1 sliced

  • Salt

  • 1 15oz can of black beans, rinsed and drained

  • 1 cup cooked white or brown rice

  • 2 cups shredded cheese (divided)

  • 1 bunch cilantro, chopped (divided)

  • 10-12 corn or flour tortillas

  • Avocado/lime/sour cream/ Pepitas for garnish

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Steps

STEP 1

Preheat the oven to 400°F

STEP 2

In a large bowl combine the pumpkin puree, tomatoes, ½ pouch of Romesco, the yogurt, and a pinch of salt. Set aside

STEP 3

Heat a large pan over medium heat. Add a glug of olive oil then the onion, garlic, the 2 chopped jalapeños, and a pinch of salt. Cook for about 5 minutes, until soft but not browned, then stir in the black beans and cook for a few minutes to combine

STEP 4

In a large bowl, mix the beans with the rice and about 1 cup of the pumpkin sauce. Mix in about ½ cup of cheese and ½ of the cilantro

STEP 5

Cover a large baking dish with pumpkin sauce, saving some to top the enchiladas. Heat the tortillas over the stove for a few seconds to make them flexible

STEP 6

Spoon the bean mixture down the center of each tortilla and roll them, then add them to the baking dish, seam side down. Pour more pumpkin sauce over the top of the enchiladas and then top with the remaining cheese

STEP 7

Bake for about 15 minutes, until the cheese is melted and golden. Garnish with the sliced jalapeño, avocado, and cilantro

Vegetarian Gluten-free 30 min or less
$39.00
4 Pack

Red Pepper Romesco

Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Contains 4 pouches…

4 Pack

Red Pepper Romesco

Our rich, savory ode to a colorful Spanish classic. Starring roasted sweet Piquillo peppers, roasted almonds, & Calabrian chilis. Contains 4 pouches…

Ingredients

Piquillo Peppers (Piquillo Peppers, Water, Salt, Citric Acid), Extra Virgin Olive Oil, Roasted Almonds, White Wine Vinegar, Roasted Garlic, Smoked Paprika, Sea Salt, Crushed Calabrian Chili Peppers.
1
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This recipe also goes well with Zippy Chili Harissa

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Glossary

1 Term found in this Recipe

Glug

Many of our recipes also call for a glug of oil, often when heating oil in a pan or lightly dressing vegetables before roasting. We don’t expect you to pull out a measuring spoon every time you go to cook (but if you want to, that’s ok!) so we estimate a glug is about 2 tablespoons worth of oil.

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Paleo

Nutrition (per serving)

  • Calories = 530

  • Total fat = 25g

  • Total carbohydrates = 57g

  • Fiber = 13g

  • Protein = 22g

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