Pumpkin Crunch Enchiladas

Fall is here and that means we’re cooking with flavors of the season, namely pumpkin. From pumpkin lattes to muffins, we’re making the most of this fall squash. 

Pumpkin Crunch Enchiladas | Fall never tasted so good! A pumpkin recipe with a spicy side, we are obsessed with these vegan enchiladas!

After eating light, fresh and (mainly) uncooked food throughout the summer, as soon as the air turns crisp I always crave cozy food. This recipe was a staple on my weekly menu last autumn for months and I’m so happy to share it with you. The pumpkin makes these enchiladas taste and smell like fall, the walnuts make them fun to eat and the cheese makes them absolutely perfect for a chill weekend night in. I hope you love them!




1 Tbsp olive oil
2 garlic cloves, minced
1 tsp oregano
1 zucchini, chopped
1 cup crushed walnuts
2 cups cooked red lentils
1 298 ml can pumpkin puree (or 2 cups fresh pumpkin puree)
2 cups dairy-free cheese (I used Daiya mozzarella)
1 large handful spinach, chopped
2 tomatoes
1 bunch green onions
2 potatoes, chopped in cubes

Enchilada Sauce
2 cups tomato sauce
2 tsp chili powder
2 Tbsp fresh oregano
2 tsp apple cider vinegar
1 Tbsp buckwheat flour
organic corn flour tortilla shells


1. Preheat oven to 350 degrees F.

2. Heat coconut oil in a bottom heavy saucepan. Add garlic and lightly sauté for a minute.

3. Add the oregano and sauté for another minute.

4. Add the zucchini, crushed walnuts, lentils, pumpkin puree, potatoes, tomatoes, spinach and green onions and mix well. Heat on medium for five minutes, stirring often.

5. Add 1 cup dairy-free cheese and mix thoroughly. The cheese will melt and become one with the pumpkin/lentil filling. Continue to stir often until you’re ready to make the enchiladas.

6. Prepare the enchilada sauce by mixing all ingredients (tomato sauce, chilli powder, oregano, apple cider vinegar and buckwheat flour in a separate bottom heavy sauce pan and heat on medium.

7. Stir for a few minutes until evenly mixed.

8. Cover the bottom of a casserole pan evenly with enchilada sauce.

9. Fold enchiladas by spooning a few tablespoons of the pumpkin, bean filling onto the centre of a tortilla shell. Carefully fold the sides in and roll it over like a burrito.

10. Place the enchilada, fold down in the sauce. Repeat until the pan is full of enchiladas.

11. Use the rest of the sauce to evenly coat the top of the enchiladas.

12. Sprinkle 1 cup of dairy-free cheese over the enchiladas.

13. Bake for 1 hour.

14. Serve hot. I like to top my Pumpkin Crunch Enchiladas with guacamole.

Top your enchiladas with out Fire Roasted Guacamole 

Do you have a favorite pumpkin recipe? Tell us about it in the comments below, link to your blog, or share with us on Instagram: @TheBodyBook #BodyBookDishes

ASHLEY WOOD is a recipe developer and writer from Winnipeg, Canada. With a passion for health, wellness and vegetables, Ashley creates simple and inexpensive vegan recipes made from whole ingredients that are often seasonal, sometimes gluten-free and occasionally raw. Ashley believe in celebrating the benefits of living a vegan lifestyle and at the very least, hopes to inspire others to eat more plants, smile and live with some Sunshine.

Connect with Ashley on her websiteFacebook, and Instagram.