Pumpkin Black Bean Enchiladas (GF Optional)

The formula

Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 122.

	this recipe	typical
protein add	100%	100%
salt	0%	0%
aromatics	21%	6%
vegetables and beans	28%	1%
liquid	130%	39%

Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)

Ingredients

Weights computed by us.

	1 batch 5-Minute Pumpkin Enchilada Sauce ((DIVIDED))
27 g	2 Tbsp olive or avocado oil ((if oil-free, sub water))
180 g	1 1/2 cups diced red onion ((1/2 medium onion yields ~1 1/2 cups or 180 g))
210 g	1 large red bell pepper, diced ((1 large bell pepper yields ~ 1 1/2 cups or 210 g))
	2 cups loosely packed chopped kale
3 g	1/2 tsp sea salt
850 g	2 (15-oz.) cans black beans, drained and rinsed
735 g	3 cups enchilada sauce ((from above))
200 g	8 (~8-inch) tortillas of choice
368 g	1 1/2 cups enchilada sauce ((from above))
	Sliced avocado ((or avocado crema))
	Freshly chopped cilantro

Method: 11 steps, published by minimalistbaker.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.

“I made this two days ago. It's absolutely delicious! To me, it's labor-intensive since there are 3 parts to it: sauce, filling and crema. Since my daughter is sadly not a fan of cilantro, I left it out of the crema - but it was still wonderful. I will mak” — a cook, 5.0★

“I remembered this recipe from last year and was excited to try it again. It’s so beautiful to make. The purple onions, red pepper, bright green kale, orange sauce all together make it encouraging to assemble. Then it tastes amazing too! My husband begrudgingly” — a cook, 5.0★