Vegan Black Bean and Pumpkin Enchiladas

Prepare Cashew Walnut Cream Sauce if not already prepared. Mix in the smoked paprika and onion powder. Set aside.

In a medium sized bowl, mix black beans, pumpkin, corn, green chiles, garlic, chili powder and salt. 

Place about ¼ of your tomatillo salsa in a baking dish, covering the bottom with a thin layer.

Build enchiladas by placing a few spoonfuls of filling and one spoonful of cream sauce in the middle of each tortilla. 

Next roll the tortilla and place seam side down in the baking dish. Repeat until all tortillas are used. 

Cover the rolled tortillas with the remainder of your salsa. 

Next add a little water to the remainder of the cream sauce to get it thin enough to pour. Drizzle over the top of the enchiladas. 

Then, cover with your sliced green onions and finally, sprinkle with the ground pistachios.

Bake for 25-30 minutes until the sauce is nice and bubbly.