Exploits of a Vegan Wannabe

I am absolutely cuckoo about Mexican food. I could eat it seven days a week. I love the layers of flavor and the heat. I love that there is always some marriage of warm food with cold condiments (salsa, fresh tomatoes, avocado).

Last night Sandy and I were over scheduled in a way that made it immensely more appealing to eat out than to create a compelling and healthy vegan meal. However, we both realized that if we created the enchilada bakes and got them ready to go before we left the house, we could return home and without a colossal effort, have an amazing handcrafted, healthful vegan meal in no time. We always have canned beans and a can of  red or green enchilada sauce in the pantry. We frequently have Daiya cheese in our fridge and  just happened to have a red bell pepper and  an opened can of pumpkin. That sounds like dinner to me.

This is that recipe and I assure you, it will become your go to for delish Mexican fare. Sandy made the enchiladas in individual shallow 7 inch by 5 inch baking dishes which really added to the experience of your own Mexican delicacy. Feel free to make it together in one dish if that is easier for you.

Pumpkin & Black Bean Enchiladas Suiza

By: S. Boulton

Ingredients (for 2 individual servings)

1 10 oz can  green Enchilada sauce

2 large soft tortillas, each cut into thirds

1/2 cup of pumpkin puree

1/2 cup of diced red peppers

1/2 cup of black beans

1/2 cup of vegan cheddar cheese

2 tbsp garlic powder

1/2  tsp of cayenne pepper

1 tbsp of ground cinnamon

1 tbsp of ground cumin

1/4 cup of black olives sliced (for garnish, could also add vegan sour cream and salsa if you want)

Make it happen

Pre-heat oven to 350 degrees.  Spray the each individual pan with olive oil to prevent sticking.  Spread about a 1/4 cup of Enchilada sauce in the bottom of each pan.  Place a 1/3 strip of tortilla as first layer.  Spread a 1/4 cup of pumpkin on tortilla strip.  Sprinkle a 1/2 tbsp each of garlic powder, cinnamon and cayenne pepper onto the pumpkin.  Sprinkle 1/4 cup of diced red pepper on each.  Spread some Enchilada sauce.  Add a second strip of tortilla.  Spread 1/4 cup of black beans on each.  Sprinkle a 1/2 tbsp each of garlic powder and cumin onto black beans.  Add 1/4 cup of cheese.  Spread some Enchilada sauce.  Add the third strip of tortilla.  Spread remainder of Enchilada sauce.  Bake for about 35 minutes.  Remove from oven and garnish with black olives.   Serve and enjoy.

Photo By: S. Duquet

The enchildas are sassy yet comforting like your favorite fleece. They are spicy and sweet with a rich mouth feel. They are both healthful and hearty while feeling indulgent and over the top. The green enchilada sauce adds a depth of flavor without over taking the  pumpkin. You are going to LOVE these!

I was unable to get a beautiful photo of the enchiladas that displayed the pumpkin orange and luscious black bean filling. The photos that I took after they were cut looked as if a rabid raccoon had torn into the enchiladas. It was really me that tore into them but needless to say, it did not make for an  attractive photo. When Sandy makes them again I will experiment with additional photos. In  the meantime, if you make these and snag a tasty photo highlighting the filling,  please share and I will gladly add them to the post with your credit.

Have a delicious day.

Tags: compassionate eating, dairy free, going veg, Pumpkin black bean enchiladas suiza, trying vegan, trying vegetarian, vegan, vegan challenge, vegan entree, vegan mexican entree, vegan pumpkin enchiladas, vegan recipe, vegan wannabe, vegetarian recipe