Want a comforting and delicious meal that will last for a few nights? This Vegan Enchiladas With Pumpkin Enchilada Sauce is the answer. It’s vegan, gluten-free and full of Mexican flavor. Out of all the international cuisine in the world, I love making vegan Mexican food the best.
I know I am silly but every time I hear the word enchilada I think of that old song from the 80’s about piña colada’s. Do you know the one I’m talking about? “If you like piña colada, and getting caught in the rain…” I always replace the words piña colada with vegan enchiladas. See, I told you I was weird. None of that takes away from this great vegan food recipe.This diverse recipe features roasted veggies like butternut squash, beets and parsnips. The frozen corn, chopped kale and broccoli are also rocking this entree. It also uses pumpkin puree loaded with vitamin A, fiber, iron and potassium. It’s simply good for the immune system.
Both the vegan enchiladas and the sauce are low in fat and high in fiber. Plus, this perfect comfort food looks utterly fantastic. Each tortilla is filled with vegetable mixture and sauce. Then they are rolled up and fabulously arranged in the baking dish. They looked even more splendid with the additional drizzle of the pumpkin sauce on top. Finished with cashew crema and cilantro – this easy vegan recipe truly embodies the spirit traditional Mexican cuisine.
This vegan Mexican recipe and beautiful photos are courtesy of Our Four Forks. You can get this Vegan Enchiladas With Pumpkin Enchilada Sauce Recipe by clicking here.