Vegan Black Bean Enchilada Bake with Pumpkin Sour Cream Sauce

Last Updated on October 24, 2025 by Christin Gillespie

Savory, spiced, and so satisfying, this Vegan Black Bean Enchilada Bake with Pumpkin Sour Cream Sauce is the perfect fall recipe! Packed with hearty black beans and roasted veggies baked in a cashew pumpkin sour cream sauce, it’s great for cozy dinners or easy meal prep!

Without fail, Friday nights mean vegan enchilada bakes in my home, and with pumpkin season officially here, it’s the perfect excuse to give this classic dish a seasonal twist!

The true star of this recipe is the creamy pumpkin sour cream sauce. It’s a creamy and tangy combo of canned pumpkin puree with my homemade cashew sour cream. And while this vegan enchilada bake skips the tortillas, you won’t miss them at all, trust me! The roasted veggies and protein-packed black beans come together to create a hearty filling for a healthy, plant-based dinner.

Whether you’re in the mood for an easy plant-based dinner for a chill night in or prepping meals for the week, this Vegan Black Bean Enchilada Bake with Pumpkin Sour Cream Sauce recipe is full of fall Tex-Mex vibes. I promise, everyone at your table will be asking for seconds!

This Pumpkin Enchilada Bake Is About to Be Your Ultimate Comfort Food

• Your New Go-To Comfort Food: Loaded with seasonal ingredients and Tex-Mex spices, each bite is full of cozy fall flavors with a spicy warmth that warms you up from the inside out!
• Plant-Based & Gluten-Free Goodness: This recipe checks all the boxes for a clean, nourishing meal that’s great for vegan, gluten-free, and health-conscious eaters.
• Perfect for Fall & Meal Prep: Comforting flavors make it a great weeknight dinner, plus it reheats beautifully for an easy meal all week long.

Ingredients

• Organic Black Beans: Packed with plant-based protein and fiber.
• Organic Green Bell Pepper: Adds a subtle sweetness that balances the spices perfectly. Feel free to swap it for poblano pepper for a smokiness and a bit of a kick.
• Organic Yellow Onion: Adds some natural sweetness and savory flavors to the bake. Any color will do though!
• Organic Cauliflower Florets: Fresh or frozen, cauliflower adds great texture and extra nutrients.
• Organic Pumpkin Puree: Be sure to use pure organic pumpkin puree—not pumpkin pie filling, which contains added sugar and preservatives. I love the brand Farmers Market Foods because their pumpkin is truly clean!
• Organic Cashew Sour Cream: This creamy, tangy vegan sour cream is a total game-changer. Made from soaked cashews and just a few simple ingredients. Be sure to save a little extra for topping too!
• Organic Spices: Chili powder, ground cumin, sea salt, and black pepper.
• Organic Toppings: I like to finish mine with avocado, extra cashew sour cream, pumpkin seeds, fresh cilantro, and lime slices. But feel free to customize your toppings however you like!

How to Make

1. Roasted Veggies. Preheat the oven to 425°F (220°C). Toss chopped veggies with avocado oil on a parchment-lined baking sheet. Roast for 15–20 minutes, flipping halfway for even roasting.
2. Cashew Sour Cream. Blend all cashew sour cream ingredients in a high-speed blender until smooth & creamy. Add 1–2 tablespoons of spring water if needed to reach your preferred consistency.
3. Mix. In a large bowl, combine ¾ of the cashew sour cream with the pumpkin puree and spices until fully incorporated. Then, gently fold in the black beans and roasted vegetables, ensuring everything is evenly coated.
4. Bake. Transfer mixture to a casserole-safe dish. Bake uncovered at 425°F (220°C) for 10–15 minutes, until warmed through and bubbly.
5. Serve. Top your bake with avocado, extra cashew sour cream, pumpkin seeds, fresh cilantro, and lime slices. Enjoy!

Secrets to the Perfect Vegan Pumpkin Enchilada Bake

• Don’t Skip Roasting the Veggies: Roasting brings out their natural sweetness and adds depth to the casserole.
• Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften them. This ensures that the cashew sour cream sauce is creamy and smooth.
• Organic Toppings: Don’t forget them, and feel free to customize however you like!

Storing & Reheating

Storing. Transfer leftovers to an airtight glass container and refrigerate for up to 4 days.

Reheating. Preheat the oven to 350°F (175°C). Place the bake in an oven-safe dish and warm for 10–15 minutes until heated through. Serve with your favorite toppings and enjoy!

More Yummy Vegan Pumpkin Recipes for You

• Vegan Black Bean Purple Sweet Potato Enchilada Bake with Pumpkin Cashew Queso
• Pumpkin White Bean Curry
• Cheesy Vegan Pumpkin Quinoa Enchilada Bake
• Vegan Marry Me Pumpkin Chickpeas
• Black Bean Burrito Bowl with Pumpkin Cashew Queso 

Sharing Is Caring!

If you try this Vegan Black Bean Enchilada Bake with Pumpkin Sour Cream Sauce, I’d love for you to leave a review and rating below. Your feedback means so much to me and helps others discover the recipe too! Be sure to follow along on Pinterest, Instagram, and TikTok for even more healthy content!

Xoxo.

CMG.

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