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veggie enchiladas with pumpkin enchilada sauce {gluten free + vegan}

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www.shelikesfood.com
Your Recipes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Ingredients

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Instructions

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Step 1

Preheat the oven to 375 degrees F.

Step 2

Heat a large pot over medium heat and coat the bottom with a small amount of olive oil. Add diced onion and diced poblano peppers. Season with a little bit of salt and pepper and cook for a few minutes. Then add the corn, beans, rice, and spices to the pot and stir until combined. Turn off the heat and add the kale and 1 cup shredded cheese and stir again.

Step 3

Spread about 1 1/2 cup of pumpkin enchilada sauce in the bottom of your enchilada pan, or skillet. Heat tortillas over medium heat until they are are more pliable and wonā€™t break when you try to fold them. Place 1/4-1/3 cup of filling in each tortilla and roll until filling is enclosed. Place enchiladas, fold side down, into the pan. Repeat until all filling is used up. Pour about 1 1/2 cups of pumpkin enchilada sauce on top of the enchiladas and sprinkle with 1/2 ā€“ 1 cup of shredded cheese.

Step 4

Place enchiladas into the oven and cook for 25-30 minutes, until enchiladas are heated through and cheese is melted. Garnish with torn cilantro leaves, if desired.