Pumpkin, Black Bean, and Greens Enchiladas with Vegan Queso
Servings Prep Time
14enchiladas 30 minutes
Cook Time
30 minutes
Servings Prep Time
14enchiladas 30 minutes
Cook Time
30 minutes
  • 316 oz can black beans
  • 116 oz can pumpkin puree
  • 4packed cups greens(I used “power greens” mix)
  • 14tortillas 8 inch tortillas(I used wheat, can use corn as well)
  • 1tablespoon taco seasoning
  • 1teaspoon chili powder
  • salt and pepper
  • 1medium gold potato
  • 2cups unsweetened soy milk
  • 1cup raw cashews(soaked overnight)
  • 1tablespoon miso paste
  • 2teaspoons arrowroot powder or cornstarch
  • 1/2teaspoons garlic powder
  • 1 lime
  • 1teaspoon coconut oil
  • 1 diced jalapeno
  • 1/2 diced onion
  • 1/2cup non-dairy cheese shreads(optional)
  1. Dice potato and boil until very soft.
  2. Add coconut oil, jalapeno, and onion to a medium saucepan. Simmer over medium high heat until browned.
  3. Add potato, cashews, soy milk, miso, arrowroot or cornstarch, garlic powder, salt, pepper, and lime juice to a high speed blender. Blend until smooth.
  4. Pour sauce into medium saucepan. Simmer on medium heat for 10 minutes.
  5. Add just enough sauce to two casserole dishes to cover the bottom.
  6. Drain black beans and add to a large bowl. Mash lightly with a fork. Add pumpkin and greens and combine.
  7. Add about a third of a cup of mixture to each tortilla. Roll tightly and place in the casserole dish.
  8. Cover enchiladas with cheese sauce. Top with cheese shreds.
  9. Bake at 350 degrees for 30 minutes.
  10. If desired, top with cilantro and avocado.