I love Mexican food. It is so versatile, tasty and comforting! I wanted to eat a delicious vegan enchilada and I got down to work. It was delicious!

The best thing is that you can customize it with your favorite ingredients and that you can have it for lunch or dinner. Plus, it’s perfect to take to work or on a picnic. I’m sure you’ll love it!



  • 2 tazas de calabaza (400 g), pelada y cortada en cubos
  • 2 tazas de aceite de oliva virgen extra
  • 1/2 cebolla, finamente cortada
  • 420 g de alubias negras, coladas
  • 115 g chiles verdes cortados
  • 1 cucharadita de comino en polvo
  • 1 cucharadita de orégano seco
  • 1/2 cucharadita de sal
  • 1/4 cucharadita de pimienta negra molida
  • 8 tortillas de harina
  • 1 taza y 3/4 de salsa para enchiladas (440 ml)
  • 2 tazas de queso vegano rallado (200 g), opcional, ver notas para una alternativa casera


  • Preheat oven to 350ºF or 180ºC.
  • Boil or steam the squash for 10 to 15 minutes.
  • Meanwhile, heat the oil in a pan and when hot, add the onion and cook until it is golden.
  • Add black beans, pumpkin (colada), green chiles and spices. Stir until well integrated and cook for 5 minutes, stirring occasionally. Remove from heat.
  • To assemble the enchiladas, spread a 9×13-inch (23×33 cm) baking sheet with  2 tablespoons enchilada sauce.
  • Take a tortilla and spread with 2 tablespoons of sauce.
  • Spoon 1/8 of the black bean and squash filling in a line down the center of the tortilla and spread some shredded vegan cheese on top.< /li>
  • Roll the tortilla and place on the baking sheet with the open side down.
  • Prepare the rest of enchiladas and spread the rest of enchilada sauce on top along with the remaining vegan cheese.
  • Bake for 20 or 30 minutes or have Make sure the cheese is melted and the tortillas are slightly crisp. 
  • Serve your vegan enchilada immediately with a little cauliflower-rice. They are so delicious that you won’t be able to stop dipping homemade bread
  • Store leftovers in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months.


  • To prepare your vegan enchilada you could also replace the pumpkin with other types of vegetables or even sweet potatoes.
  • You can also use twice as many beans black beans and omit the pumpkin.
  • Any type of oil will work to prepare your vegan enchiladas.
  • If you want, substitute the black beans for another type of legumes.
  • You can omit the green chiles if you don’t like it hot or use less enchilada sauce.
  • Customize your vegan enchilada with your favorite herbs or spices.
  • If you can’t find shredded cheese vegan, you can use our recipe for vegan cheese or omit this ingredient.
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