Vegan Pumpkin & Black Bean Enchilada Bake

Last Updated on October 12, 2025 by Christin Gillespie

Vegan Pumpkin Black Bean Enchilada Bake is a healthy, cozy, and fall-inspired recipe that’s perfect for warming up on chilly evenings. This casserole features pumpkin puree, hearty black beans, a variety of roasted veggies, your favorite enchilada sauce, and creamy homemade cashew queso. Gluten- and grain-free, it’s an easy, nutritious vegan dinner that’s great for busy weeknights or comforting meals!

Fiesta Friday is here, and with pumpkin season in full swing, we’re giving our classic Mexican dish a delicious twist! While pumpkin isn’t a typical enchilada ingredient, it adds natural sweetness and a nutritious boost.

But pumpkin isn’t the only twist in this enchilada bake—there are no tortillas! Don’t worry, because the combination of pumpkin puree, black beans, veggies, enchilada sauce, and creamy cashew queso makes this dish super hearty and packed with bold Tex-Mex flavors. Plus, it makes this healthy enchilada bake entirely gluten- and grain-free!

This Vegan Pumpkin & Black Bean Enchilada Bake is truly one-of-a-kind and guaranteed to be a staple on your fall meal plan!

Fall in Love with This Cozy Vegan Enchilada Bake

• Tex-Mex Spiced & Fall-Infused: This casserole combines the warm, bold flavors of enchilada classics with a cozy fall twist, thanks to pumpkin puree and hearty black beans.
• Wholesome & Balanced: Loaded with nutrient-rich ingredients, it’s a satisfying and nourishing meal that hits all the right notes.
• Easy & Effortless: Despite its complex flavors, this Vegan Pumpkin & Black Bean Enchilada Bake is simple to prepare—perfect for a quick weeknight dinner or cozy seasonal meal.

Ingredients

• Organic Black Beans: A staple in this enchilada casserole, black beans provide plant-based protein and fiber.
• Organic Bell Peppers: Packed with antioxidants and rich in vitamins A and C, bell peppers add natural sweetness while supporting your immune system. Feeling adventurous? Swap in poblano peppers for a smoky flavor and a gentle kick of heat.
• Organic Yellow Onion: This adds natural sweetness to the bake. If you don’t have yellow onions handy, no worries—white onions work just fine too.
• Organic Pumpkin Puree: High in fiber, vitamin A, and antioxidants, pumpkin puree adds a nutritious boost to this fall-inspired enchilada recipe. Be sure to use pure pumpkin puree, not sugary pie filling! I personally love the Farmers Market Foods brand.
• Organic Red Enchilada Sauce: You can’t have enchiladas without it! My current favorite is Siete Foods—it’s rich, flavorful, & made with wholesome ingredients that take this bake to the next level.
• Organic Cashew Queso: This creamy, dreamy vegan queso is a total game-changer. Made from soaked cashews & a few simple ingredients, it adds that perfect cheesy vibe without any dairy.
• Organic Toppings: I like to finish my bake with creamy avocado slices, crunchy pumpkin seeds, & fresh cilantro. But really, top it however you like—whatever makes it your own cozy comfort meal!

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 Queso. Blend all cashew queso ingredients in a high-speed blender until smooth and creamy. Add 1–2 tablespoons of spring water if needed to reach your preferred consistency.
3. Combine. In a large mixing bowl, whisk together the pumpkin puree, enchilada sauce, and cashew queso until well combined. Then stir in the roasted veggies and beans.
4. Prepare. 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. Remove from the oven. Top with sliced avocado, pumpkin seeds, and fresh cilantro, if desired. Enjoy!

Vegan Enchilada Bake: Pro Tips for Perfect Results

• Don’t Skip Roasting the Veggies: Roasting brings out their natural sweetness & adds depth to the casserole.
• Organic Pumpkin Puree: Make sure to use pure pumpkin puree—not pumpkin pie filling, which contains added sugar and other ingredients you can’t pronounce. Organic pumpkin puree is simply pureed pumpkin! My favorite brand is Farmers Market Foods.
• Soak Cashews: Be sure to soak your organic raw cashews in hot water for about 10 minutes to soften them. This ensures that the queso is creamy & smooth.
• Bake Uncovered: Baking uncovered helps the casserole develop a bubbly, slightly crispy top—just like classic enchiladas but vegan & gluten-free!

Storing & Reheating

This Vegan Pumpkin & Black Bean Enchilada Bake is great for easy meal prep and fall-infused leftovers!

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

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

More Vegan Enchilada Recipes You’ll Love

• Vegan Jackfruit & Black Bean Enchilada Bake
• Vegan Stuffed Pepper Casserole
• Vegan Sweet Potato Nachos
• Vegan Burrito Bowls with Shredded Mexican Jackfruit
• Vegan 7 Layer Dip
• Vegan Tortilla Soup

Sharing Is Caring!

If you make this Vegan Pumpkin & Black Bean Enchilada Bake recipe, please leave a review & rating below. I love hearing from you, & it helps others learn more about the blog as well. Be sure to follow along on Pinterest, Instagram, and TikTok for even more healthy content!

Xoxo.

CMG.

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