In need of a healthy spring treat?  Try these deliciously healthy gluten-free, dairy-free Pumpkin Mole Enchiladas.

by Rachel O’Kaine,


  • 1 cup pumpkin seeds, toasted
  • ½ large white onion, cut into large chunks
  • 3 garlic cloves, peeled
  • ¼cup fresh cilantro (leaves only) plus more for garnish
  • 3 leaves romaine lettuce
  • ½ serrano pepper, seeded and diced
  • 1 can organic pumpkin pie purée
  • 4 cups vegetable stock
  • Kosher salt to taste
  • 2 tablespoons grapeseed Oil
  • 1 package dairy-free wheat free monterrey jack cheese, grated
  • 1 package corn or sprouted corn tortillas


  • 2 tablespoons extra-virgin olive oil
  • ½ large white onion, small dice
  • 2 garlic cloves, minced
  • 1 green pepper, diced
  • ½ serrano pepper, seeded and diced
  • 1 tablespoon red wine vinegar
  • 1 can organic black beans, rinsed and drained
  • 1 Sweet potato, grated, about 1½ cups
  • 2 teaspoon ground cumin, separated
  • 1 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper to taste

Toast the pumpkin seeds in a large frying pan over medium heat. Toss frequently so they do not burn. The seeds will begin to pop and turn from flat to rounded. Set aside.

In medium-size stock-pot, heat grapeseed oil over medium heat. Add garlic and onion and cook until they just begin to caramelize. Add pumpkin seeds, romaine leaves, cilantro, and Serrano. Cook until the romaine and cilantro begin to wilt then add the pumpkin purée. Gradually add the 4 cupsof stock and lightly season with salt. Stir to combine and raise the heat to bring to a boil, then cover, reduce and simmer for 20 minutes.

Use an immersion blender and purée mixture until smooth. Continue cooking until the sauce reduces and coats the back of spoon.

Heat olive oil in a sauté pan. Lightly sauté grated sweet potato and 1 teaspoon cumin. Cover with a lid until cooked through. Remove from pan and set aside in another bowl. Lightly sauté onion, garlic, Serrano pepper, green pepper, cumin, oregano, salt and black pepper. Cook until translucent.

Add black beans, then vinegar. Continue to cook and adjust seasoning as needed. When cooked through, set aside.

To assemble enchiladas. spread ½ cup of mole into a casserole dish. Dip tortilla on both sides into pumpkin mole, fill with ¼ cup black bean and sweet potato mixture, teaspoon of grated Jack cheese and 1 teaspoon of the mole. Lightly roll the tortilla and place into the casserole dish. Repeat until casserole dish is filled. Cover with the extra mole and sprinkle with additional grated cheese.

In a preheated oven at 350°F bake until heated through. Serve with Pickled Avocado Relish.