Preheat oven to 425 F. Spray bottom of an 8x8 baking dish with olive oil, add pumpkin and coat with olive oil spray. Roast for 25-30 minutes, until pieces are soft and edges caramelized.
While pumpkin is roasting, make enchilada sauce. Combine cashews and tapioca flour in the jar of a blender and grind into a fine powder (I was able to accomplish this even in my craptastic Hamilton Beach blender with no problem). When finely ground, add water, soymilk, chipotle peppers, tahini, tomato sauce, nutritional yeast, and salt. Blend to combine. Cook mixture over medium heat a few minutes until thickened a bit. Remove from heat and set aside.
When pumpkin is done roasting, remove from oven and set aside. Begin making your enchilada filling. Over medium-low to medium heat saute onion in canola oil. Once it has started to soften, add garlic and saute a minute; add cumin and saute a few seconds more. Season with salt, and add pinto beans, stirring through a minute or two to warm. Stir in roasted pumpkin and mash a bit (not too much) with the back of your wooden spoon. Remove from heat and set aside.
Warm your tortillas for optimum pliability: I laid them out on the rack of the still-warm-but-not-hot stove--or you could do this in a dry skillet, one at a time as you go, flipping each side for a few seconds. Dump about 3/4 cup enchilada sauce on the bottom of your baking dish and spread to coat the bottom. Dip a tortilla in enchilada sauce to coat. Since the sauce is a bit thicker than regular sauce, using a spoon to spread it out a bit might be helpful. Spoon on some filling (remember they are kind of delicate so don't try to stuff them too much) and wrap up in tortilla. Place filled tortilla seam side down in pan. Repeat until you've used up all your filling.
Preheat oven to 400 F. Pour the remaining enchilada sauce over your pan of tortilla-pumpkin bundles. Bake for about 20 minutes at 400 F.
http://sarchan.blogspot.com/2008/11/emo-potato-pumpkin.html