My Veggie Chef

Pumpkin Corn Spinach Enchiladas


Do not miss this innovative dish! Pure pumpkin, corn, and spinach are seasoned with chili powder, cumin, and a dash of cinnamon. Roll up in tortillas, top with our salsa verde and Daiya cheese then bake to perfection.


  • Chili Powder
  • Cinnamon
  • Corn
  • Cumin
  • Daiya Vegan Cheese
  • Flour Tortillas
  • Garlic
  • Green Peppers
  • Green Salsa
  • Onions
  • Pepper
  • Pumpkin
  • Salt
  • Spinach
Cook Time
45 min
Pairs With
White Wine Beer
Good To Have
Salt Pepper
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Cooking Instructions

  1. Defrost 24 hours in refrigerator.
  2. Preheat oven to 350. Lightly grease a rectangular-shaped baking dish with cooking spray or oil of choice.
  3. Heat 1 teaspoon oil of choice in a large skillet over med/high heat. Add corn/spinach mixture to skillet and cook for 8-10 minutes or until onions are softened and spinach is wilted. Season mixture to taste with salt and pepper. Stir in pumpkin and heat through.
  4. Scoop about 1/3 cup of filling into the middle of a tortilla. Spread out and roll tortilla up. Place in baking dish seam side down. Repeat with remaining tortillas. If there is leftover filling. Spoon it over the top of the tortillas.
  5. Pour salsa verde over rolled tortillas. Sprinkle evenly with the Daiya vegan cheese. Bake uncovered for 20-25 minutes. Top with vegan sour cream and avocado (not included).


  • White Wine
  • Beer
Order This Meal