Vegan Enchiladas with Pumpkin and Black Beans

Discover Vegan Enchiladas with Pumpkin and Black Beans. Review the available recipe details and open the credited original source for the complete preparation method.

• Olive oil cooking spray ↔ Replace
• 1 14.5-oz [411-g] can diced tomatoes ↔ Replace
• 1 15-oz [425-g] can black beans (drained and rinsed) ↔ Replace
• 1 15-oz [425-g] can pumpkin puree ↔ Replace
• 3 tbsp (15 g) taco seasoning ↔ Replace
• 6 8-inch [20-cm] flour tortillas ↔ Replace
• 1 1/2 cups (354 ml) enchilada sauce ↔ Replace
• 1 avocado (peeled, pitted and diced) ↔ Replace
• 1/4 cup (10 g) chopped fresh cilantro ↔ Replace
• Sliced jalapeño pepper (optional) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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