Kale and Bean Enchiladas with Pumpkin Sauce

by Kelli H. on September 19, 2011

Well, hello! 

Let’s start off with the recipe since it was probably the best thing I ate all weekend. I’ve totally become obsessed with The Sweets Life meatless meals recipes. So darn tasty and original! Take these enchiladas for example. I would have never of thought to put kale in my enchiladas. Kale + Enchiladas just doesn’t seem to equal amazing Mexican food in your mind, right? Let’s just say, it should! These were the bomb.com.
In my picture you can tell I was only able to make 6 enchiladas. That is because David did the grocery shopping this week and bought flour tortillas rather than corn. Regardless, these were absolutely satisfying but, I do recommend trying them with corn. 
Kale and Bean Enchiladas with Pumpkin Sauce
adapted from The Sweets Life
For the Filling:
2 cloves garlic, minced
1 small yellow onion, chopped
1 tbsp olive oil
1/2 jalapeno, finely diced
1 tsp ground cumin
1 zucchini, finely chopped
1 bunch kale, roughly torn
1 can pinto beans drained and rinsed
1/3 cup fresh cilantro, minced
salt and pepper
For the Pumpkin Sauce:
1 can pumpkin
2 cups vegetable or chicken broth
3 garlic cloves, peeled
1 jalapeno pepper, quartered ribs & seeds removed 
1 tsp chili powder
2 tbsp tomato paste
To Assemble:
12 corn tortillas
1 cup cheddar cheeses, shredded
1. Preheat  oven to 400 degrees
2. In a saute pan add olive oil and saute garlic, onions, jalapeno, zucchini, and cumin for about 5 minutes or until softened. Add in kale and saute for another 5 minutes or until wilted. Add in pinto beans, cilantro, and season with salt and pepper. Add about 1/3 cup pumpkin sauce to kale and bean mixture.
3. In a blender or food processor combine all pumpkin sauce ingredients and blend until smooth. 
4. In a 9×13 baking dish pour 1.5 cups pumpkin sauce. Assemble enchiladas by spooning in kale and bean mixture. Roll tightly and place in baking dish seem side down. Pour remaining pumpkin sauce on top of enchiladas and top with cheddar cheese. Bake for 25-30 minutes. 
Besides these enchiladas making my weekend great I was able to 
spend time with my new pup, and my old pups, andddd..
spend some time with my friend, Elise, who recently
became engaged to her bf of 7 years!
Congratulations to them!
She kindly brought over this sauvignon blanc from New Zealand which I really enjoyed! 
It had a great tropical fruit flavor. Thanks, Elise!
While us girls enjoyed the wine, David enjoyed this…
I had a sip and thought it tasted like a campfire which David thought I was CRAZY. Even though I thought that, I thought it still tasted pretty good. 
Cutest picture of Ryder from the weekend. On Friday night Ry learned how to swim! We were such proud parents. : ) 
Here is lil Ry with my Lexi girl. They have a blast together and love each other SO much. It’s absolutely adorable and so cute to watch. 
As you can see, it was a pretty awesome weekend!
I hope you had a great one!
Did you did anything awesome this past weekend or have any awesome upcoming plans?

{ 9 comments… read them below or add one }

Kathryn @ Flopoodle September 19, 2011 at 5:39 pm

Awwww puppppyyyyy!!! I’m so jealous 🙂

That pumpkin sauce looks so yummy and comforting!


my little celebration September 19, 2011 at 10:03 pm

Those look delicious friend! And oh so creative! Your puppies are adorable. I want one. or both.


David September 20, 2011 at 12:09 am

Enchiladas were SO GOOD! I want more! 🙂

That Lagunitas beer was also VERY good, and I highly recommend it.

Aww.. Ryder looks so little and cute. I love seeing him swim! What a good boy.


spinachandsprinkles September 21, 2011 at 4:04 am

Mmmm! Sounds like a great meal! Interesting and packed of veggies, those are the best!
The wine jumps out at me, I’m always so curious to see what others like-tropical flavors. Yum!!!


Made in Sonoma September 21, 2011 at 7:53 pm


I’m always interested in seeing what people drink too. 🙂


Aunt Shellie September 30, 2011 at 2:12 am

I made these the other night and Mark of course loved them…they were very easy and i love the sauce. I didn’t saute the kale long enough and it was a little crunchy for me. But still fantastic! thanks for sharing these great recipes!


mom October 3, 2011 at 3:53 am

I was going to make these last Monday – bought all the ingredients and then never got time… Well, I made them tonight and although the pumpkin sauce took me a little back at first, I am so glad I made them. They were really really good and your dad loved them, too. I told Jason after the fact how did he like the pumpkin enchiladas and he said, “pump–kin”?? and then said, “great”! Only thing was I couldn’t believe it but I didn’t have a zuchini so I scrounged through the fridge and found a big portabello mushroom and used that in place of and it worked out great… also a great way to get that kale nutrition, too. I will definitely make these again before Fall is over… I want to try that beer now…


Made in Sonoma October 3, 2011 at 2:50 pm

@Aunt Shellie
Glad you liked them! Hopefully next time your kale gets soft. haha


Made in Sonoma October 3, 2011 at 2:51 pm

Good thinking on adding portabello. I’m sure that would work great!


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